Roasted Red Pepper and Tomato Soup
1 tsp. olive oil
½ cup diced onion
1 clove garlic, minced (about 1 tsp.)
12-oz. jar roasted red peppers, drained and rinsed
½ cup canned, diced fire-roasted tomatoes
1 tsp. light brown sugar
1 tsp. balsamic vinegar
2 Tbs. vegan sour cream
- Heat oil in pot over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more. Stir in peppers, tomatoes, sugar and 1 cup water. Simmer 20 minutes. Remove from heat, and stir in vinegar. Transfer mixture to blender, and purée until smooth. Season with salt and pepper.
- Whisk sour cream with 1 tsp. water until smooth. Transfer to small plastic bag. Close bag, and snip small hole in one corner. Ladle soup into bowls. Squeeze sour cream mixture into heart shape in soup, and serve.