Roasted Yellow Pepper Soup and Roasted Tomato Soup with Hot Pepper Cream

This is a delicious soup, especially for fall! actually, actually, it's two soups, mixed into one. sweet and roasted, with a bit of sweet heat to kick it up a notch.

Makes about 3 cups of each soup, serving 6

Step 1: Gather your ingredients!

Yellow pepper soup:
* 3 tablespoons finely chopped shallot
* 1 teaspoon fresh thyme, chopped
* 1 tablespoon margarine (I use earth balance)
* 6 yellow bell peppers, roasted and chopped coarse (about 6 cups)
* 1 1/2 cups vegan bouillon plus additional to thin the soup as needed (I use Rapunzel with sea salt)
* 1/4 cup soy milk (or rice, or almond, etc)
* Fresh lemon juice to taste


Tomato soup:
* 3 pounds tomatoes, quartered
* 3 unpeeled large garlic cloves
* 3 tablespoons finely chopped shallot
* 1/2 teaspoon dried oregano, crumbled
* 1 tablespoon margarine
* 1 1/2 cups vegan bouillon plus additional to thin the soup as needed (I use Rapunzel with sea salt)
* 1/4 cup soy milk (or rice, or almond, etc)
* Fresh lemon juice to taste


Hot Pepper cream:
* 3 fresh hot cherry peppers, blackened over an open flame and chopped fine (wear rubber gloves)
* 1 large garlic clove, minced and mashed to a paste
* 1/2 cup vegan sour cream

Comments

[kraverbaby]

Lovely! :)