Roasted Bell Pepper & Tomato Soup (VEGAN!)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven (temperature not specified).

Prepare two sheet pans: on the first pan, place tomatoes, onion, and garlic; on the second pan, place bell peppers.

Cover the tomato pan with foil or a lid.

Roast the tomatoes, onion, and garlic until tender, and roast the bell peppers until charred.

Peel off the skins from the roasted bell peppers.

Blend all the roasted ingredients together in a blender or use a handheld immersion blender.

Add plant-based milk to the blended mixture (quantity not specified).

Serve the soup hot or cold, garnished with pesto and fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens