Tomato and Red Pepper Soup (vegan)
A lot like that perennial classic, tomato soup, but with a roasted red pepper kick.
½ onion, diced
½ cup celery, chopped
½ cup carrots, chopped
1 15-oz can stewed tomatoes
1 15-oz can roasted red peppers (Goya pimientos)
1 can vegetable broth
1 tbsp olive oil
On high heat, saute the onions, carrots and celery in olive oil until onions are translucent. Add broth, tomatoes (undrained) and red peppers. Cook for 40 minutes or until the hardest vegetables are softened.
Puree the mixture in a food processor or blender, leaving a couple of chunks for texture.
Recipe by FriendlyTaco of Chiyogami Creations.