Name: Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/2 cup vegan margarine (try Earth Balance brand); 1 large white onion, minced; 2 carrots, peeled and finely chopped; 2 celery stalks, thinly sliced; 2 garlic cloves, minced; 3 roasted red peppers, seeded and chopped; 2 cups vegetable stock; Salt and pepper, to taste; 1 cup plain soy milk, at room temperature; Fresh basil for garnish

Roasted Red Pepper Soup

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Course: AppetizersCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

1/2 cup vegan margarine (try Earth Balance brand)
1 large white onion, minced
2 carrots, peeled and finely chopped
2 celery stalks, thinly sliced
2 garlic cloves, minced
3 roasted red peppers, seeded and chopped
2 cups vegetable stock
Salt and pepper, to taste
1 cup plain soy milk, at room temperature
Fresh basil for garnish

Directions

In a medium pot over medium-high heat, melt the margarine. Add the onion, carrots, and celery. Sauté until slightly softened.
Reduce the heat to medium and add the garlic. Continue cooking, stirring often, until the vegetables are soft. Add the peppers and cook for another 10 minutes. Add the vegetable stock and season with salt and pepper.
Purée in a blender until smooth. Return to the pot and stir in the soy milk. Cook until warm.
Divide evenly into 4 bowls and garnish with the basil.