Roasted Red Pepper Tomato Soup

Red bell peppers and tomatoes become sweet and smoky when roasted, either in

the oven or, in this case, an air fryer. The rich taste is deepened even further with the addition of garlic and balsamic vinegar You can certainly substitute yellow or orange bell peppers instead, but the color will not be a luscious red If you happen to have leftovers (unlikely!)!

Roasted Red Pepper Tomato Soup [Vegan]

Ingredients

• 1 1/2 pounds (680 g) tomatoes, quartered
• 1 red bell pepper, quartered
• 2 celery stalks, cut into 1-inch (2 cm) pieces
• 1/2 sweet onion, cut into 1-inch (2 cm) pieces
• 3 garlic cloves, smashed
• 2 tablespoons (30 ml) olive oil
• 2 tablespoons (60 ml) balsamic vinegar
• 2 cups (475 ml) low-sodium vegetable broth
• 1/2 cup (120 ml) coconut cream
• 2 tablespoons (5 g) chopped fresh basil
• Sea salt
• Freshly ground black pepper

Preparation

1. In a medium bowl, toss the tomatoes, bell pepper, celery, onion, garlic, oil, and vinegar until well mixed.
2. Transfer the vegetables to the air fryer basket and Air Fry at 375°F (190°C) for 15 minutes, tossing halfway through, until tender and lightly charred.
3. In a food processor or blender, purée the vegetables and any liquid in the bottom of the air fryer with the broth until smooth.
4. Transfer the soup to a large saucepan and bring to a simmer over medium heat, about 5 minutes Whisk in the cream and basil and season with salt and pepper
5. Serve.

Notes

Purëeing hot soup in a blender requires a few safety guidelines to avoid burning yourself. Remove the plug in the blender lid and use a thick kitchen cloth to hold the lid and cover the hole. This will let the steam escape, so the soup won’t explode. Also, work in small batches, so the amount does not pulse up too high when blending.

https://www.onegreenplanet.org/vegan-recipe/roasted-red-pepper-tomato-soup-vegan/