Healthier tomato and red pepper soup: Try the recipe

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Tomato soup is a fall staple, but not all tomato soup recipes are created equal. 

Most pack a lot of calories from heavy cream, buttered-up croutons and the like, and way too much sodium to boot. But eating a healthier rendition of tomato soup doesn’t mean you have to compromise on flavor. 

This recipe from Dr. Lisa Leslie-Williams, PharmD wellness expert and founder of The Domestic Life Stylist is both healthy and tasty.

“Warm up with a delicious bowl of dairy-free, gluten-free, vegan tomato-red pepper soup that is brimming with nutrition and packed with comfort and flavor,” Leslie-Williams tells Fox News. 

roasted tomato red pepper soup
(Dr. Lisa Leslie-Williams. Pharm D, founder of the Domestic Life Stylist)

For the best flavor, she recommends roasting tomatoes for a minimum of two hours. 

“Serve alongside a fresh, tasty salad for a complete and healthful meal,” she adds. 

Get the recipe below.

Immune-Boosting Tomato and Red Pepper Soup from The Domestic Life Stylist

Makes 4-6 servings

Prep Time: 10 mins

Cook Time: 2 hours 10 mins

Ingredients

2–3 pounds of Roma or vine-ripened tomatoes

3 red peppers

4 cloves garlic

1 cup unsweetened almond milk

1 tbsp. olive oil

1/2 tsp. sea salt (to taste)

2 tbsp. coconut sugar (or favorite sugar)

1/8 tsp. cayenne pepper

1 fistful each fresh thyme and oregano

2 bay leaves

1 cup vegetable broth

Basil leaves to garnish

Instructions:

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