Creamy Vegan Tomato Soup with Roasted Red Peppers

Preheat oven to 400°F (200°C).

Halve the red bell peppers, remove seeds and membranes, and place them cut-side down on a baking sheet. Roast for 25-30 minutes, or until the skin is blackened and blistered.

Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them steam for 10 minutes. This will make it easier to peel the skin.

While the peppers are steaming, heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Peel the skin off the roasted red peppers. Roughly chop the peppers and add them to the pot with the onion and garlic.

Add the crushed tomatoes, vegetable broth, dried basil, dried oregano, and red pepper flakes (if using). Bring to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally.

Remove the soup from the heat and let it cool slightly. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth. Be careful when blending hot liquids!

Return the soup to the pot and stir in the plant-based milk and balsamic vinegar. Season with salt and black pepper to taste.

Heat the soup gently over low heat until warmed through. Do not boil.

Serve hot, garnished with fresh basil leaves and vegan croutons, if desired.