Budget-Friendly Plant Based Diet Cookbook by Kathy A Davis

Author:Kathy A Davis [Davis, Kathy A]
Language: eng
Format: epub
Published: 2021-08-02T22:00:00+00:00

Roasted Red Pepper and Tomato Soup

Prep Time: 10 minutes • Cook Time: 20 minutes

GLUTEN-FREE | NUT-FREE

$2.71 per serving | Serves 4

Roasted red peppers and smoked paprika take the standard tomato soup to the next level. Add your favorite plant-based milk for a bit of creaminess. Serve with toasted croutons: Simply cut a few slices of bread into cubes, spread on a parchment-lined baking sheet and toss with a bit of garlic powder. Put them in a cold oven, set to 350°F and bring to temperature, stir bread cubes, and bake an additional 5 to 10 minutes until crispy.

2 (15-ounce) cans whole peeled tomatoes

1 (12-ounce) jar roasted red peppers

2 tablespoons nutritional yeast

1 tablespoon onion powder

1 tablespoon balsamic vinegar

½ teaspoon dried basil

¼ teaspoon smoked paprika

¼ teaspoon garlic powder

¼ teaspoon freshly ground black pepper

½ cup unsweetened plant-based milk (optional)

1. In a blender, combine the tomatoes with their juices and the red peppers with their juices and process until smooth, or use an immersion blender right in the pot. Transfer to a saucepan or Dutch oven.

2. To the tomato mixture, add the nutritional yeast, onion powder, vinegar, basil, paprika, garlic powder, and black pepper and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20 minutes.

3. Stir in the plant-based milk (if using), and gently simmer for 3 to 5 minutes, until the soup is heated through.

Swap to Save: If you find crushed tomatoes on sale, use them instead of whole tomatoes and just add them to the pot without blending. You can substitute ½ cup of fresh basil for dried.

Per serving (1 cup): Calories: 94; Fat: <1g; Protein: 5g; Carbohydrates: 18g; Fiber: 5g

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