Description
Enjoy this seasonal delight.
Ingredients
Units
Scale
- Approx. 2 cups of fresh tomatoes sliced in half
- 1 medium diced red onion (can use less)
- 1 cup of red and yellow pepper sliced into quarters
- 1/4 cup of fresh 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 and 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
