• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: serves 4-6

Ingredients

• 2 tablespoonsolive oil
• 1large yellow onion, diced
• 2medium carrots, diced
• 4cloves garlic, finely chopped or grated
• 2 tablespoonstomato paste
• optional: 1 teaspoon crushed red pepper flakes

• 1 cup fresh basil leaves & tender stems
• 1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
• one 14-ounce jar roasted red peppers, drained
• one 14-ounce can crushed tomatoes
• 2 cups vegetable stock or broth
• 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
• kosher salt & ground black

Instructions

1. Cook the aromatics: Add the olive oil to a large, heavy-bottomed pot or Dutch oven (at least 4-qt capacity) over medium heat. Once the oil is hot & shimmering, add the onion & carrots. Season with 1 teaspoon kosher salt & ground black pepper as desired. Cook, stirring occasionally, until the veggies have softened slightly, 5-6 minutes. Stir in the garlic, tomato paste, & crushed red pepper (if using). Cook 1-2 minutes longer, until the tomato paste browns & the garlic is fragrant.
2. Build & simmer the roasted red pepper soup:Add the basil, thyme, roasted red bell peppers, crushed tomatoes, vegetable broth to the pot, stirring to combine. Bring the soup to a boil, then reduce heat to low to maintain a gentle & steady simmer. Simmer for 15 minutes, until the veggies are completely tender.

3. Blend:Using an immersion blender, blend the soup until smooth & creamy, or to your desired consistency. Alternatively, you can also carefully transfer the soup into a stand blender. If so, remember to blend with caution. Work in batches to ensure the blender jar is never more than ⅔ full & be sure to remove the cap from the center of the lid. Place a thick kitchen towel over the hole & securely hold it in place as you blend the soup. Return the soup to the pot.
4. Finishing touches: Pour the cream, milk, or plant milk of choice into the soup. Cook over medium-low heat, stirring occasionally, until the soup is warmed through. Taste & season with additional salt & ground black pepper as desired.

Super Powered Healing Foods Featured in this Soup:

Carrots are loaded with beta-carotene, which the body converts to vitamin A, essential for skin repair and immune function, aiding in facial surgery recovery.

Red peppers offer a hefty dose of vitamin C, aiding in collagen synthesis and strengthening blood vessels, which can help minimize bruising and promote faster wound healing post-surgery.

Tomatoes are rich in vitamin C, a potent antioxidant that supports immune function and helps in collagen synthesis, essential for wound healing after surgery. They also have potassium which can help prevent dehydration and maintain proper nerve and muscle function during the recovery period. Also the dietary fiber will help promote bowel movements which can be stalled during this post recovery time.