(Vegan) Cream of Roasted pepper and tomato soup

This a great winter soup; hearty, creamy and has a little spice to it. Since the recipe uses soy milk, it is a great vegan item.

I have kitchen tools/toys, so this soup is better prepared using a hand/stick blender.

Needed:

(Serves up to 8 depending on size of bowl)

2 cans roasted red pepper

2 large tomatoes, quartered

1 tbsp chopped garlic

1 tbsp shallots or substitute a cup of chopped red onions

1/2 cup of chopped celery

1 tbsp chopped tarragon leaves

1 tbsp chopped dill

1 tsp chili powder

2 tsp paprika

1 tsp cinnamon

2 cups soy

1 tbsp tomato paste

Method:

In a 6-8 qt pot, sautee garlic, shallots and celery with olive oil until translucent (about 2mins)

Add roasted red peppers (whole), stir and let cook for about 5-10mins.

Add quartered tomatoes and stir some more and let cook for another 5-10mins.

Stir in tomato paste

Add soy milk and cook until hot.............not boiling!!

Turn down heat to medium.

Using hand blender, puree the soup......making sure each ingredient is finely pureed

Toss in tarragon, dill, paprika, chili powder and cinnamon.

Season with kosher/sea salt appropriately.

Et Voila............a creamy and hearty vegan soup.