Roasted Red Pepper Soup

By Greywolf

Ingredients

• 1/2 cup butter or margarine
• 1 large onion, minced
• 2 carrots, peeled and finely chopped
• 2 celery stalks, thinly sliced
• 2 garlic cloves, minced
• 3 roasted red peppers, seeded and chopped
• 2 cups vegetable stock
• 1 cup plain soy milk, at room temperature
• 1 1/8 Tbsp cornstarch
• salt to taste
• black pepper to taste
• fresh basil for garnish

Preparation

Step 1

In medium pot over medium-high heat, melt the butter. Add the onion, carrots and celery. Saute until slightly softened.

Reduce the heat to medium and add the garlic. Continue cooking, stirring often, until the vegetables are soft. Add the peppers and cook for 10 minutes. Add the vegetable stock and season with salt and pepper. Puree until smooth, then return to the pot.

Combine the soy milk and cornstarch and stir into the vegetable puree. Bring to a simmer and cook for 5 minutes to thicken slightly.

Divide into 4 bowls and garnish with the basil.