Whole30 Roasted Tomato + Red Pepper Soup
A cozy easy-to-make Whole30 compliant Roasted Tomato + Red Pepper Soup recipe from the Whole Smiths. Great as a side dish or topped with a fried egg or two.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
- 2 pounds tomatoes
- 2 red peppers deseeded and halved
- 1 onion chopped into large pieces
- 6-7 cloves garlic
- 2 tablespoons olive oil
- 3 teaspoons salt
- 4 cups chicken stock
- 1/2 cup New Barn Unsweetened Almondmilk
- 1/2 cup basil chopped
- Black pepper
Preheat the oven to 450* F. Line two baking sheets with parchment paper.
Add the tomatoes, peppers, onion garlic, olive oil and 2 teaspoons of the salt in a large bowl and toss to coat. Spread the vegetable mix evenly in one layer onto the baking sheets and roast for 30 - 35 minutes.
Add the roasted vegetables to a blender with the chicken broth and almond milk and blend. Add the basil and remainder of the salt to the soup and pulse several times to incorporate the basil. Add the soup to a stock pot over medium low heat and warm through.
Serve with a small drizzle of olive oil and black pepper to taste.