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flameDinnerSoups & Stews30–60 mins
Roasted Tomato and Red Pepper Soup
Total45 min
Serves8 cups
Ingredients
- 4 large tomatoes, cut into large pieces (5 cups)
- 3 medium red bell peppers, cut into large pieces (3 cups)
- 1 medium onion, cut into large wedges
- 3 cloves garlic
- 4 ounces uncooked penne, orecchiette, or other short-cut pasta (2 cups cooked)
- 6 ounces green beans, cut into ½-inch pieces (1 cup)
- 2 medium carrots, cut into ½-inch dice (1 cup)
- 1 cup frozen green peas, thawed (5 ounces)
- 1 tablespoon white wine vinegar
- 1 teaspoon fresh oregano, finely chopped
- ½ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- 1 cup unsweetened, unflavored plant milk
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Place tomatoes, bell peppers, onion, and garlic on the baking sheet. Bake for 20 to 30 minutes.
- Meanwhile, bring a pot of water to a boil. Add pasta, green beans, and carrots. Cook according to pasta’s package instructions. Add peas 2 minutes before pasta is done. Drain pasta and vegetables. Set aside.
- Transfer the roasted vegetables to a blender. Add vinegar, oregano, salt, black pepper, and 1 cup water. Blend into a smooth soup.
- Transfer blended soup to a pot. Bring to a boil. Add milk, pasta, green beans, and carrots. Cook 3 to 4 minutes, until soup is heated through.
- Serve soup hot, garnished with parsley.
Originally published at forksoverknives.com. Reproduced for personal collection.