Roasted Red Pepper and Vined Tomato Soup

Roasted Red Pepper and Vined Tomato Soup

Well our 40 degree heat wave did not last long. By mid-afternoon the temperature dropped to 20 degrees and then back to a winter wonderland. So with the white stuff bleeding from the sky and the roads once again covered in a brand spanking new blanket of snow, there seemed to be only one thing to do. Make soup.

The roasted cherry tomatoes last week were so delicious that I decided I had to have more. This time I chose vine tomatoes to give my soup a sweet flavor. They are a bit more expensive but worth every extra penny. I placed them on a parchment covered cookie sheet vine and all. I added a few sweet Walla Walla onions to continue with the sweet theme. Then I threw in some cut up red bell pepper and whole garlic. I spritzed some water over the vegetables and let them roast at 400 degrees for 30 minutes. The aroma of the roasted veggies was an olfactory overload.

Vined tomatoes, red bell pepper, sweet onions and garlic
Don’t worry if some get a little burnt. It enhances the flavor.

Ingredients

  • 4 vined tomatoes
  • 2 red bell peppers
  • 2 sweet onions
  • 3 garlic toes
  • 2 cups vegetable broth
  • 1 tsp. black pepper (or more)
  • 1 tsp. basil
  • 1 tsp. garlic powder
  • 1/2 tsp. date syrup (optional)
  • 1 cup unsweetened almond milk
  • 3 tbsps. corn starch

Directions

  1. Roast the tomatoes, peppers, onions and garlic as explained above
  2. Place roasted vegetables in a food processor or high speed blender and puree
  3. Place puree in a soup pot and add the vegetable broth, spices and date syrup. Simmer for 30 minutes stirring occasionally.
  4. Heat up the almond milk in a saucepan. Add the corn starch and stir continuously until thick. It won’t take long. Pour thickened almond milk into the soup pot and simmer for 10 more minutes. Garnish with homemade croutons or serve with Pepita, Sesame and Flaxseed Crisp Crackers or multigrain Wasa crispbreads.
Almond milk sauce
The finished product. It turned out amazing. We ate our soup curled up on the sofa, roaring fire, snow falling and watching Rick Steve’s Croatia & Slovenia. Winter = snow + soup.

Author: DIANA ZATT

Hi everyone! It's no secret. I'm pretty addicted to eating clean and leading a healthy lifestyle. I am a registered nurse and chronic condition educator (diabetes, heart failure, hypertension, obesity & COPD). Nothing excites me more, personally and professionally, then helping others take control of their health. It really is a passion of mine. That's why I created this blog! When I am not in the kitchen creating healthy eats or digging through scientific literature, I enjoy hiking, biking, gardening and spending time with hubby Dennis. Oh and I am a mother to a loud mouthed parrot named Pickles, a 20 year old black cat named Charlie and about 50,000 honey bees.

10 thoughts on “Roasted Red Pepper and Vined Tomato Soup”

  1. Made your soup twice it’s delicious. 2nd time doubled up on the vine tomatoes and added fresh basil leaves when roasting tucked them under the peppers so they didn’t burn. Can hardly wait for summer when I grow my own oregano I will add that to the roasting as well. I love your blog and love you for recipes that keep me and my second half healthy and loving life. I’m glad I found you don’t stop this blog!

    1. Twice! Wow Dahlia and Doug you really must have enjoyed it. I like your tip of using fresh basil and oregano and tucking it under the peppers. I too can harldy wait for summer when I can grow my own basil, oregano and parsley! It’s the little things like an herb garden that makes me so happy. I am so glad my blog inspires the two of you to stay on track with healthy eating. It’s comments like this that keep me going 🙂

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