ROASTED RED PEPPER TOMATO ALMOND-MILK SOUP
Roasted Red Pepper Tomato Almond-Milk Soup is a vibrant and velvety blend that brings together the natural sweetness of roasted red pepper with the rich acidity of ripe tomatoes. This nourishing soup is enhanced with almond milk for a dairy-free creaminess and rounded out with aromatic garlic and vegetable broth. It’s ideal for light lunches or a soothing starter, offering antioxidants, vitamins A, C and gentle warmth in every spoonful. Whether served with rustic bread or a swirl of basil oil, it feels both homely and refined. This Roasted Red Pepper Tomato Almond-Milk Soup is naturally gluten-free and vegan, which suits a variety of dietary preferences and is incredibly easy to make. Its short ingredient list belies the depth of flavour, making it a reliable recipe for busy weeknights or a relaxed Sunday meal.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Simmer
OCCASION/HOLIDAY
Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Healthy, Low Fat, Low Cholesterol, Quick & Easy, Wheat / Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS
- 60 grams | 2.12 ounces | ½ roasted red pepper
- 80 grams | 2.82 ounces | ½ cup chopped tomato
- 180 millilitres | 6 fluid ounces | ¾ cup vegetable broth
- 60 millilitres | 2 fluid ounces | ¼ cup almond milk
- 3 grams | 0.11 ounces | 1 garlic clove
- 1 gram | 0.04 ounces | sea salt (to taste)
- 1 gram | 0.04 ounces | black pepper (to taste)
FULL NUTRITIONAL INFORMATION
- Calories: 103 kilocalories
- Protein: 2.9 grams
- Fat: 3.7 grams
- Saturated Fat: 0.3 grams
- Carbohydrate: 16.0 grams
- Sugars: 6.7 grams
- Fibre: 4.2 grams
- Sodium: 180 milligrams
PREPARATION
- Sauté The Garlic: In a medium saucepan over medium heat, add 1 teaspoon olive oil. Once warmed (about 30 seconds), add 1 garlic clove (minced) and cook for 60 seconds until fragrant.
- Add The Vegetables: Stir in ½ cup chopped tomato and ½ roasted red pepper (chopped). Cook for 1 to 2 minutes to warm through.
- Simmer With Broth: Pour in ¾ cup vegetable broth, bring the mixture to a gentle boil, then reduce the heat to low and simmer for 7 to 8 minutes, until the vegetables are very soft.
- Cool Slightly: Remove the pan from the heat and let it rest for 2 minutes to cool slightly and make blending safer.
- Blend The Soup: Use an immersion blender (or transfer to a standard blender) to purée the mixture until smooth.
- Incorporate Almond Milk: Return the soup to low heat, stir in ¼ cup almond milk and warm through gently, do not let it boil.
- Season And Serve: Taste and season with salt and black pepper to taste. Serve warm and garnished as desired.
PREPARATION TIME
5 minutes
COOKING TIME
11 minutes
TIPS
- Roasting Tip: Use pre-roasted red peppers from a jar to save time.
- Blend Carefully: Allow soup to cool slightly before blending.
- Garlic Boost: Use roasted garlic for a deeper flavour.
- Tangy Lift: Add a splash of balsamic vinegar before serving.
- Smooth Finish: Strain the soup for an ultra-silky texture.
VARIATIONS
- Protein Boost: Stir in cooked lentils or chickpeas.
- Richness: Add a spoonful of tahini for extra creaminess.
- Herbs: Blend in fresh basil or oregano for added flavour.
- Heat: Include a pinch of smoked paprika or cayenne pepper.
- Base Swap: Use coconut milk instead of almond milk for a tropical note.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in single-serve portions for up to 3 months.
- Reheating: Warm gently on the hob and stir it frequently.
- Advance Preparation: Chop ingredients ahead and store chilled until ready to cook.
