Name: Creamy Roasted Red Pepper & Tomato Soup (Milk-Free)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3 large Red Bell Peppers, cored and quartered; 1 lb Ripe Tomatoes (about 3-4 medium), halved; 1 medium Yellow Onion, quartered; 4-5 Garlic Cloves, peeled; 2 tbsp Olive Oil; 4 cups Vegetable Broth, low sodium; 1/2 cup Unsweetened Cashew Milk (or almond milk); 1/4 cup Fresh Basil, chopped, plus extra for garnish; Salt & Black Pepper, to taste; Optional: 1/2 tsp Red Pepper Flakes

Description

Indulge in a smooth, deeply flavorful milk-free soup that gets its creamy texture from roasted vegetables. Perfect for a warm and comforting lunch.

Ingredients

3 large Red Bell Peppers, cored and quartered
1 lb Ripe Tomatoes (about 3–4 medium), halved
1 medium Yellow Onion, quartered
4–5 Garlic Cloves, peeled
2 tbsp Olive Oil
4 cups Vegetable Broth, low sodium
1/2 cup Unsweetened Cashew Milk (or almond milk)
1/4 cup Fresh Basil, chopped, plus extra for garnish
Salt & Black Pepper, to taste
Optional: 1/2 tsp Red Pepper Flakes

Instructions

1. Prepare & Roast Vegetables: Preheat oven to 400°F (200°C). On a large baking sheet, combine peppers, tomatoes, onion, and garlic. Drizzle with olive oil, salt, and pepper. Toss and roast for 30-35 minutes until tender and caramelized.
2. Simmer & Blend: Transfer roasted vegetables and pan juices to a large pot with vegetable broth. Simmer for 10 minutes. Blend until smooth using an immersion blender or carefully in batches with a regular blender.
3. Finish & Serve: Stir in cashew milk and fresh basil. Add red pepper flakes if desired. Adjust seasonings and serve hot, garnished with extra basil.

Prep Time: 15 mins
Cook Time: 40 mins