My meatless Monday adventure continues! I came across this recipe on Pinterest & thought it looked delicious. I’m typically not a fan of tomato soup (I actually hate tomatoes altogether) but I wanted to test this vegan recipe out. I tweaked it a little as I was making this for my father who literally only likes steak, pasta & hotdogs! I served it with grilled cheese to make it feel like a more traditional tomato soup. It was a hit- I even ate it!! It was thick & creamy like a typical tomato soup but didn’t have all the fat & richness you get from dairy products. Here is my version of this recipe- it’s definitely worth trying on a chilly fall night!
Vegan Tomato & Red Pepper Soup
Prep time
Cook time
Total time
Serves: 6-8 servings
Ingredients
- 1 shallot, sliced
- 4-5 cloves garlic, minced
- 28 oz. can Diced Tomatoes with Basil, Garlic & Oregano
- 14.5 oz. can Diced Tomatoes with Basil, Garlic & Oregano
- 12 oz. jar Roasted Red Peppers, sliced
- 6 oz. Tomato Paste
- 13.5 oz. can full fat Coconut milk
- 2 cups vegetable broth
- Salt, to taste
- 2 tbsp.Olive Oil
Instructions
- In a large pot or dutch oven over medium heat, heat 2 tbsp. of olive oil (you made need more depending on how big your pot is). Add the garlic and shallot and cook until translucent, about 4-6 minutes.
- Add both cans of diced tomatoes, sliced roasted red peppers, tomato paste, coconut milk & vegetable broth to the pot. Raise the heat to high and mix well.
- Once the mixture begins to boil, reduce heat to low and let simmer for 10-15 minutes.
- Transfer the mixture to a blender & blend in batches until smooth & creamy. Serve warm with grilled cheese.
