Creamy Tomato Pepper Soup |

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Nothing is better on a rainy day than a big bowl of soup. I’ve said this before but it’s so true it deserves repeating…over…and over…and over.

With the exception of a few snow days, this winter has been nothing but rain. Chowders and stews are hearty for snow days but soup is the perfect comfort food on cold rainy days.

With more rain ahead soup is a necessity. Nothing says comfort food like grilled cheese and tomato soup. Instead of heating up the traditional canned soup I make a large pot of this soup. Add a few grilled cheeses and my snuggie for a perfect warm meal.

Creamy Pepper Tomato Soup

Creamy soup on a cold day is perfect. White beans are a simple substitute for cream to reduce fat or eliminate allergens.

Prep time: 10 minutes Cook time: 45 minutes

Ingredients

2 tablespoons Earth Balance [soy free]
1 teaspoon Olive Oil
3 cloves garlic, minced
4 Celery Stalks, chopped small
1 red pepper, chopped small
1 medium onion, chopped small
1- 15 ounce can white beans, drained and rinsed
3 cups vegetable broth
2 – 28 ounce cans of whole tomatoes
2 tablespoons agave nectar
2 teaspoons nutmeg
3 tablespoons fresh basil
salt & pepper

Instructions

In bottom of a large stock pot heat the olive oil and Earth balance on medium high heat. Add the onion and garlic. Cook the onions for 3-5 minutes allowing them to sweat but not brown. Add the red pepper and celery to cook for another 3-5 minutes.
Add the beans and spices stirring to incorporate. After 1 minute add the whole tomatoes breaking apart with the spoon. Finally add the broth and agave. Reduced heat and simmer for 25 minutes.
Turn off heat and blend soup. My favorite way is with an immersion blender until soup is smooth. If using a traditional blender, do so in batches while holding the lid.