Simple & Quick Gourmet ~ Creamy Roasted Red Bell Pepper & Tomato Soup (Vegan)

This quick vegan soup is satisfying,
healthy and delicious! 🫑

Ingredients:

2 medium (or 1 very large) red bell peppers (optional garnish)

chopped chives (optional garnish)

2 tablespoons olive oil

2 cups chopped onion (about 1 large onion)

3 tablespoons tomato paste

3 cloves garlic, minced or pressed

1 (28 ounce) can whole Marzano or Romano tomatoes (undrained)

1 (16 ounce) jar roasted red bell peppers, drained

1 (12 ounce) soft SILKEN tofu, drained

2/3 cup vegetable broth (optional)

1/2 teaspoon fine sea or pink Himalayan salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

These are the tomatoes and peppers that I used.

Garnish Prep: If you do not wish to garnish your soup with roasted red pepper rings, you can skip this step and go to the "Soup Method".

Preheat oven to 350*. Use aluminum foil to line a baking sheet with sides.

Remove the stems and seeds from the bell peppers. Rinse and gently pat dry with paper towels. 

Slice the peppers into thin rings about 1/4 of an inch thick. Place on the prepared baking sheet and spray lightly with the oil spray. Bake for 15 minutes. Set aside to use as a garnish for individual servings of soup.

Note: Roasted pepper rings or slices are a colorful and nice garnish for soups, salads, pasta dishes and more.

Soup Method:

Heat the olive oil in a Dutch oven over medium heat. Add the onion. Cook and stir for 5 minutes or until the onions are softened. Add the tomato paste and garlic. Cook and stir for 1 minute.

Add the tomatoes and roasted peppers. Use a wooden spoon to crush the tomatoes. Add the tofu. Carefully use an immersion blender to puree the ingredients until they are very smooth.** 

If desired, add 2/3 cup of broth, 1/3 cup at a time, to create the consistency you wish to achieve. Bring to a simmer over medium heat. Simmer uncovered for 5 minutes. 

Season salt, pepper and smoked paprika. Ladle into serving bowls. If desired, top with 2 or 3 roasted red pepper rings and chopped chives. Makes 4 to 6 servings.

**For an even creamier soup, transfer in 3 portions to a blender and process until the soup is very smooth. Return to the pot and simmer for 5 minutes.

Note: This soup has wonderful gourmet flavors, but it is so quick and simple to make! ~ Great as a main dish, appetizer or side dish.