I have been doing a lot of soups lately as I have been trying to eat more cleansing and alkalizing foods. Today I made a very tasty creamy roasted tomato and red pepper soup. It’s very simple to make. I use almond milk to make it creamy. Total prep time is about 15-20 mins – and total time from start to finish is about 45 mins.
Ingredients for 3-4 people:
7 tomatoes – whole
3 red peppers – in smaller pieces
1 large onion (or 2 medium) – in smaller pieces
½ chili pepper – in smaller pieces
Dried or fresh basil
Heat the oven to 220 degrees, drizzle with sunflower oil, season with salt, pepper and basil and bake for 30 min.
Now it’s time to make the “cream” – I use almond milk. Soak a handful of almonds for a minimum of 15 mins. Blend with 150 ml of water. Strain using some fine mesh or a milk bag. The pictures are from when I made hazelnut milk. Hazelnut milk is sweeter than almond milk and is very good for chai latte and on müsli.
Blend the roasted vegetables with about 300 ml water. Add to a saucepan, heat up and add the almond milk. Season to taste with salt and pepper.
You can choose to serve with sour cream, but if you are vegan leave that out – or use soya yoghurt, vegan sour cream or another substitute.