Ingredients
Scale
- 2 cups of tomatoes sliced in half
- 1 cup of diced red onion
- 1 cup of red and yellow pepper sliced into quarters
- 1/4 cup of basil
- 1 teaspoon olive oil (optional)
- 2 cups plant milk of your choice
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon salt (to your palate )
Instructions
- Preheat the oven to 350°. Place the onions, peppers, tomato, and basil onto a roasting pan and cover. Or use a silpat as noted below to cover the roasting pan as it also works great.
- Allow the vegetables to cook for 30 minutes at 350°.
- Remove from the oven and place into a blender with the olive oil, spices and plant milk. Purée between 30 to 60 seconds depending on how thick and chunky the consistency of the soup You would like.
- Top with sliced basil and plant yogurt as desired.
The soup will keep for several days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
