Roasted Red Pepper Tomato Soup

Remember last Soup Sunday I promised you I would make a non-spicy soup? Well I'm pretty proud to say I delivered! Attention, I present to you, Roasted Red Pepper Tomato Soup. The thing I love about this soup is the multiple flavors. Don't get me wrong, plain tomato soup is great too, but this had SO much flavor. I loved it and I hope you love it too!

Ingredients: 

• 6 vine ripened tomatoes, cut into wedges with the seeds removed
• 3 cloves garlic
• 1 large yellow onion, cut into wedges
• 2 red peppers, sliced
• 1 tablespoon olive oil
• 1 28 oz can of peeled, whole plum tomatoes (I love San Marzano)
• 1 can tomato paste
• sea salt and black pepper
• 1 cup low-sodium veggie broth
• 1/2 cup plain almond milk
• 1-2 tablespoon dried oregano

How to Make: 

1. Preheat oven to 350 degrees. 
2. Place all of the veggies, including the garlic, on a baking sheet. Drizzle with olive oil and a generous pinch of salt and pepper. 
3. Roast the veggies for 40 minutes. 
4. In a large pot, over medium-high heat, add veggie broth, tomato paste, the can of plum tomatoes, and the roasted veggie. Add more salt, pepper and oregano and bring to a low boil. 
5. Reduce heat and simmer for 10 minutes. 
6. Use an immersion blender to puree your soup. I left some chunks, cuz I like it like that. 
7. Add 1/2 cup almond milk, stir and cook for 5-10 minutes. 
8. Enjoy! 

Make sure to give those veggies a good sprinkling of salt and pepper.

Once the veggies are roasted, add them to your tomato mixture

the finished product! I added some basil because tomato/basil is such a good combo.