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Roasted Red Pepper and Tomato Soup

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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4 people
Ingredients Equipment Method

Ingredients
  

  • 3 cups grape tomatoes
  • 1 chioggia beet
  • 1 red bell pepper
  • 1 tbsp olive oil
  • 1 tsp everything-but-the-bagel seasoning
  • 2 cups veggie "no chicken" broth or sub chicken stock
  • 1 tbsp minced garlic
  • 1 tbsp coconut sugar optional
For the yogurt drizzle
  • 1/4 cup plain yogurt vegan or Greek
  • 2 tbsp milk of choice I used oatmilk
  • 1/4 tsp garlic powder

Equipment

  • high speed blender
  • sheetpan

Method
 

  1. Preheat the oven to 425 degrees.
  2. Slice the beet and bell pepper, then lay them with the tomatoes in a single layer on a parchment-lined baking sheet. Drizzle with olive oil, then sprinkle on the sesame seasoning blend. Roast for 20 minutes.
  3. Once the veggies are roasted, add them into a high speed blender with the broth, garlic, and coconut sugar. Blend until smooth. Pour into bowls.
  4. In a small bowl, combine the yogurt drizzle ingredients. Whisk. Then, drizzle over the tomato soup. Enjoy!