Earlier this week I was visiting a friend, a busy mom with two young and ridiculously adorable children, and she was kind enough to offer me a bowl of the creamy roasted red pepper and tomato soup she was preparing for lunch. As I ate my first spoonful of that rich and comforting bowl I was reminded of 2 things:
1) I used to eat these prepackaged soups all the time and I still freaking love them. Apparently even my healthy-food savvy taste buds aren’t immune to that familiar combination of sugar, salt and modified milk products. Mmm…mmm…good.
2) While there may have been a time in my life when a bowl of tomato soup would have been a perfectly lovely lunch, that is definitely not the case for me anymore. (See this post for more info on how I eat to fuel my active lifestyle) This fact became all too apparent to me when I got hungry for dinner at abut 2:15 that afternoon…
With both of those things in mind I decided that I must a) recreate this soup immediately and b) ensure that I enjoy it as a delicious addition to my typical lunch fare. Thus I got home and began cooking up this delicious dairy-free version. And it quickly turned my standard wrap/salad combo into a hearty, restaurant-style lunch trio.
Sauteed veggie and tuna wrap in a toasted brown rice tortilla, mixed green salad with carrots, apples, pumpkin seeds and flax oil/balsamic dressing and (of course)…
Creamy Roasted Red Pepper and Tomato Soup (Dairy-Free)
- 1 tbsp olive oil
- 1 medium onion, chopped roughly
- 3-4 cloves garlic
- 1 stalk celery, chopped roughly
- 1 can of whole tomatoes
- 3 cups low-sodium vegetable broth
- 3 roasted red peppers, seeded and chopped (See instructions below)
- 1/2 package silken tofu
- 1/4 cup nutritional yeast (optional, could sub Parmesan cheese for a dairy option)
- pepper to taste
- Place whole bell peppers on a foil-lined baking sheet and broil in the oven until the skins have blackened (peppers may start to look “deflated”). It usually takes around 15-20 minutes and typically I flip them about half way through.
- Once the peppers are blackened place them in a bowl covered with plastic wrap. As they cool this will create a vaccuum seal that will make the skins very easy to peel off.
- Use your fingers to tear the skins away from the flesh of the peppers and remove the tops and seeds. Voila!
- In a large pot, sautee onions, garlic and celery over medium heat until soft and fragrant.
- Add tomatoes, broth and peppers and bring to a boil.
- Reduce heat and allow to simmer for around 15 minutes.
- Using a regular or infusion blender, puree mixture until smooth.
- Add silken tofu, nutritional yeast and a little pepper. Puree until tofu is completely combined (not grainy).
- Taste and adjust seasonings, adding more salt and pepper if desired.
Garnish with parsley, fresh pepper slices and a drizzle of your favourite milk.