Popular Conditions & Diets
Ingredients
12
Time
10m
Serves
6
Recipe by Kelsey Russell-Murray
Ingredients
12
Time
10m
Serves
6
Appetizer
Vegetarian
Gluten-Free
2 Tbsp
Extra-Virgin Olive Oil
1
Spanish Onion
diced
3 stalks
Celery
diced
3
Carrots
sliced
5
Garlic Cloves
minced
500 ml
Canned Low Sodium Whole Tomatoes
1/4 cup
Sundried Tomatoes
drained
500 ml
Low Sodium Vegetable Broth
6
Roasted Red Peppers
canned or pre-made
300 g
Goat Cheese
1/2 tsp
Sea Salt
1/4 tsp
Black Pepper
1
Add onion, celery, carrots and garlic to a large soup pot with olive oil on medium-high heat. Sauté for 5 minutes, until onions are translucent.
2
Add canned tomatoes, sundried tomatoes and vegetable broth and bring mixture to a boil. Reduce heat and simmer for 12 to 15-minutes, until vegetables are tender.
3
Add roasted red peppers and goat’s cheese and stir to combine.
4
Remove from heat and blend until smooth using an immersion blender. Note: you can also transfer the soup to a stand blender if you don’t have an immersion blender with the same results.
5
Season with salt and pepper and serve warm! Serve this soup as a side dish with a grilled cheese, or as an entrée with a piece of crusty sourdough.
6
Store in an airtight container. Keeps well in the refrigerator for 4-5 days, or in the freezer for up to 1-month.
7
Substitutions: Use broth of your choosing – vegetable, beef or chicken broth all work well. Omit goat’s cheese to make this recipe vegan. Substitute ½ cup cashew cream for the goat cheese to make this recipe vegan but keep the creamy consistency. Easily omit the sundried tomatoes if you prefer/don’t have them on hand. Substitute fresh tomatoes for canned tomatoes and add an extra ½ cup of broth if you prefer.
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
