Roasted Red Pepper Tomato Soup

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!