Name: Roasted Red Pepper Tomato Soup
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 4
Ingredients: 3 ripe, vine ripened tomatoes; 3 cloves garlic; 1/2 large yellow onion; 1 medium red pepper; 1 Tbsp extra virgin olive oil; 1 28-oz. can peeled, whole plum tomatoes ((I used San Marzano)); 3-4 Tbsp tomato paste; Sea salt and black pepper; 1 cup low-sodium veggie broth; 1/2 cup plain almond milk