Rainy Day Tomato Soup

By Bounty & Soul | July 30, 2024

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Ingredients

  • 2 bell pepper de-seeded and roasted on 350 for 20-25 minutes
  • 10 tomatoes washed and rough chop (blend)
  • 1/2 onion minced
  • 2 cloves garlic minced
  • 1.5 cups of plant milk (soy, almond, rice, oat OR 1 can of coconut for extra creamy)
  • 1 teaspoon dried basil or 3 teaspoons fresh
  • 1 teaspoon oregano or 3 teaspoons fresh
  • 1 teaspoon dried paprika
  • Salt & pepper to taste
  • Water as needed

Instructions

  • Heat olive oil, veggie broth, or water on a pot over medium-low heat.
  • Then, add onions and garlic in to cook. Stir until onions are soft.
  • Blend tomatoes & roasted bell pepper and add to onion and garlic mixture.
  • Add in veggie broth or water, as needed. Stir. Add dried oregano, dried basil, paprika, and a pinch of salt.
  • Let soup simmer for 8-10 minutes.
  • Add in plant milk. Turn off heat.

Notes

Serving Suggestions
Serve over spaghetti squash: Preheat oven to 375 degrees F. Cut spaghetti squash into circular rounds. De-seed the spaghetti squash. Cook for 30-45 minutes or until easily able to fork the spaghetti noodles out.
Make it into a meal by adding in lentils or quinoa to your soup as it cooks for 20 minutes on the stove!