Creamy Roasted Red Pepper Soup
Ingredients
- 4 cups water or more if needed
- 4 medium russet potatoes peeled and cubed
- Pinch of salt
- 1 teaspoon oil or water
- 1/2 cup unsweetened plant-based milk (plus about 1 cup more to thin, if needed)
- 2/3 cup fresh basil chopped
- 1 cup storebought or homemade roasted red bell peppers drained
- pepper to taste
Preparation
In a large pot, boil water, add potatoes and salt, and bring to boil for about 30 to 35 minutes.
When potatoes are finished cooking, drain and rinse them and add them to a food processor or blender.
Add the plant-based milk and blend for 1 minute until the potatoes have a creamy consistency.
Add the rest of the ingredients to the processor or blender and mix until smooth.
To thin out the soup, add the desired amount of plant-based milk and pulse to combine the ingredients until the desired consistency is reached.
Reheat in a soup pot and serve.
