Spicy Roasted Tomato Soup
This spicy roasted tomato soup is perfect for any season. The creamy, delicious classic combination of roasted tomatoes and red peppers - but with some heat. Perfect for dipping your favourite sandwiches.
Servings 4 bowls
Equipment
- high speed blender
Ingredients
- 4 Roma tomatoes quartered
- 1 red pepper chopped into large chunks
- ½ large red onion chopped into large chunks
- 3 garlic cloves peeled
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tbsp tomato paste
- 2 tsp sriracha more to taste, desired spice level
- ½ cup almond milk plain unsweetened
- 2 cup vegetable broth
- ¼ tsp salt more to taste
- ⅛ tsp pepper more to taste
- 2 tbsp plain yogurt optional, garnish
- 1 tbsp fresh basil and/or parsley optional, garnish
Instructions
- Preheat the oven to 400°.
- Arrange the tomatoes, red pepper, onion and garlic on a large baking tray.
- Drizzle the olive oil over the vegetables and sprinkle the dried herbs, salt and pepper on top.
- With your hands, mix everything together well.
- Place in the oven and cook for 25-30 minutes.
- Once vegetables are slightly charred and caramelized, remove them from the oven.
- Carefully transfer the roasted vegetables to the high-speed blender.
- Add the tomato paste, sriracha, almond milk, vegetable broth and some salt and pepper.
- Blend until completely smooth.
- Taste and adjust seasonings/spice level as needed.
- Pour into bowls and top with garnish if using.
- Enjoy immediately.
Notes
Storage: This soup keeps well in the fridge for up to 5 days.
Make more: Simply double the recipe to serve more people, or freeze for another day.