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Roasted Tomato and Red Pepper Soup

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  • Makes 8 cups

This bold, satisfying Roasted Tomato and Red Pepper Soup is the perfect meal to brighten a dreary winter day. Tomatoes and red bell peppers are roasted then blended for a full-bodied base with a resplendent red hue.

Ingredients

  • 4 large tomatoes, cut into large pieces (5 cups)
  • 3 medium red bell peppers, cut into large pieces (3 cups)
  • 1 medium onion, cut into large wedges
  • 3 cloves garlic
  • 4 ounces uncooked penne, orecchiette, or other short-cut pasta (2 cups cooked)
  • 6 ounces green beans, cut into ½-inch pieces (1 cup)
  • 2 medium carrots, cut into ½-inch dice (1 cup)
  • 1 cup frozen green peas, thawed (5 ounces)
  • 1 tablespoon white wine vinegar
  • 1 teaspoon fresh oregano, finely chopped
  • ½ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 cup unsweetened, unflavored plant milk
  • 1 tablespoon fresh parsley, finely chopped

Instructions

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. Place tomatoes, bell peppers, onion, and garlic on the baking sheet. Bake for 20 to 30 minutes.
  3. Meanwhile, bring a pot of water to a boil. Add pasta, green beans, and carrots. Cook according to pasta’s package instructions. Add peas 2 minutes before pasta is done. Drain pasta and vegetables. Set aside.
  4. Transfer the roasted vegetables to a blender. Add vinegar, oregano, salt, black pepper, and 1 cup water. Blend into a smooth soup.
  5. Transfer blended soup to a pot. Bring to a boil. Add milk, pasta, green beans, and carrots. Cook 3 to 4 minutes, until soup is heated through.
  6. Serve soup hot, garnished with parsley.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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