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Roasted Red Pepper and Tomato Soup


  • 1 jar roasted red peppers (812 oz)
  • 1 onion (chopped)
  • 1 1/2 cups chopped canned tomatoes
  • 2 tablespoons tomato paste
  • 2 cloves garlic (minced)
  • 1/2 cup water
  • 4 ounces tofu
  • 1/3 cup non dairy milk
  • 1/2 teaspoon paprika
  • 1 teaspoon cumin
  • salt and pepper (to taste)
  • Cilantro and croutons (to garnish)


  1. Caramelize chopped onion in 1/2 cup of water over medium high heat for 5-10 minutes, watching carefully. Add garlic, red peppers, tomato paste, tomatoes, paprika, and cumin. Cook for 5 additional minutes.
  2. Transfer ingredients to the bowl of a food processor or blender. Blend on medium to high for 1-2 minutes. Add tofu and non dairy milk, blend for an additional 2 minutes.
  3. Garnish with cilantro and croutons.
  4. Yields 4 cups soup. Will keep for up to 1 week in sealed container in refrigerator.