VEGAN Tomato & Red Pepper soup

A thick creamy tomato soup with the added flavor of roasted red peppers.

Yield: 1 serving
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


Ingredients

  • 3 whole(s) Red Peppers
  • 20 whole(s) Tomatoes
  • 2 teaspoon(s) Mustard Seeds
  • 1 tablespoon(s) Creamed Horseradish
  • 1 whole(s) onion
  • 2 cup(s) Stock
  • 1/2 cup(s) Soy milk

Preparation

  1. 1) Sweat chopped onions & mustard seeds for 2-3 minutes (In marge or oil according to personal preferences. Stir in horseradish.

  2. 2) Add 20 roughly chopped tomatoes and sweat for a further 2 minutes

  3. 3) Add stock (I use garlic, but you cold use a veggie stock)

  4. 4) Simmer for 2 hours

  5. (Meanwhile)

  6. i) Halves and de-seed peppers then roast in a very hot oven till the skins blacken

  7. ii) Cover in a bowl for 20 minutes then remove skins.

  8. (back to main recipe)

  9. 5) Liquidize/blend the tomato mixture and the peppers

  10. 6) [IF you want a creamy soup... put the result through a fine sieve]

  11. 7) Add milk, then gently reheat.

  12. (garnish. Optional)

  13. 2-3 Fry's Vegetarian sausages (chopped in to cubes) & 4 slices of bread mad into croutons.
January 2013

This recipe is a personal recipe added by ChefDrT and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

VEGAN Tomato & Red Pepper soup Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy