Roasted Red Pepper and Tomato Soup

This roasted red pepper and tomato soup is more than just a recipe—it’s a celebration of the end of the summer heat.  

It’s the option in between gazpacho and creamy tomato soup. As the temperature finally calms down,  

I implore you to make this soup with the last ripe bell peppers and tomatoes.

Secondly, this recipe makes use of the broccoli stems and crowns, which is a fun way to maximize broccoli flavor and minimize waste.   

It’s vegan as written, though you certainly add cream for a creamier soup.  

Perhaps the best thing about this soup is that it freezes well for later. 

What are you making next? 

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