From Minimalist Baker
Roasted Red Pepper Tomato Soup
- Time
- 1 hr 5 min
- Makes
- 4
- Ingredients
- 10
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Ingredients
- 3 ripe, vine ripened tomatoes
- 3 cloves garlic
- 1/2 large yellow onion
- 1 medium red pepper
- 1 Tbsp extra virgin olive oil
- 1 28-oz. can peeled, whole plum tomatoes ((I used San Marzano))
- 3-4 Tbsp tomato paste
- Sea salt and black pepper
- 1 cup low-sodium veggie broth
- 1/2 cup plain almond milk
Nutrition · per serving
1 g per serving
- Calories
- 184 kcal
- Fat
- 4.6 g
- Fiber
- 5.5 g
- Sugar
- 26 g
- Protein
- 3.3 g
- Carbohydrate
- 36 g
- Saturated fat
- 0.5 g
As published by Minimalist Baker.
The method
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