Tomato and Red Pepper Soup
Dairy Free
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Red Pepper + Tomato
This soup takes advantage of fall harvests.
Use in-season red peppers and tomatoes to save money and get delicious soup!
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Dairy Free Soup
This recipe isn't creamy, but does make a fresh and comforting veggie soup.
It has tons of flavor as an appetizer or side dish.
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Red bell pepper
Tomato
Onion
Garlic
Olive oil
Salt
Black pepper
Dried herb blend
Vegetable broth
Fresh basil
Ingredients
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1. Prep Vegetables
2. Roast Vegetables
3. Blend Soup
How to Make It
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Prep Vegetables
Step 1:
Roughly chop the tomatoes, bell pepper and onion. Thinly slice the garlic.
Roast Vegetables
Step 2:
Spread prepped veggies onto a large baking tray.
Toss with oil, salt, black pepper and herb blend.
Place in oven until slightly blackened.
Blend Soup
Step 3:
Dump baked veggies into a large pot or blender. Add broth and basil.
Blend to desired consistency and serve!
Refrigerate in an airtight container for up to 1 week.
Freeze using a freezer-safe container for up to 3 months.
How to Store Leftovers
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Enjoy this recipe!
Tomato and Red Pepper Soup
Dairy Free
Get the full recipe