Roasted Red Pepper Tomato Soup

almond milk dairy free gluten free keto nut milks paleo vegan whole 30

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Minimalist Baker.

INGREDIENTS

For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)

For soup

  • 2 large red bell peppers (left whole)
  • 3 cloves garlic
  • 1/2 large yellow onion
  • 1 28-ounce can crushed or peeled tomatoes in juices
  • 3-4 Tbsp. tomato paste
  • 3/4 cup almond milk made with the NutraMilk
  • 1 cup low-sodium veggie broth
  • 1 1/2 Tbsp. dried dill
  • 1 Tbsp. extra virgin olive oil
  • 3 Tbsp. coconut sugar (or stevia to taste) optional*
  • Sea salt and black pepper

* Leave out if on a paleo, keto or whole 30 diet. 

INSTRUCTIONS

For almond Milk

  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.    
  • Preheat oven to 350 degrees F (176 C).
  • Place bell peppers, onion and garlic on a baking sheet, drizzle with olive oil, add a pinch of sea salt, black pepper and toss. Roast for 40-45 minutes, or until the veggies are tender and lightly browned.
  • In a large pot over medium to medium-high heat, add canned tomatoes, veggie broth, tomato paste and the roasted veggies. Add dill and another pinch of salt and pepper.
  • Reduce heat and simmer for 10 minutes. Then use an immersion blender or the NutraMilk to puree your soup (leave some whole veggies if you prefer more texture).
  • Return to pot and add the almond milk.
  • Cook for 5-10 minutes more on medium to medium-low heat and serve warm.
  • Optional garnishes: pesto, dill, oregano, parsley, roasted red pepper flakes, vegan parmesan cheese, basil, garlic croutons. Will keep in the fridge for several days. Enjoy!

 

 

 

 

 

 



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