Cream of Zucchini and Roasted Red Pepper Soup

  • 1 large onion; diced
  • 1 tbsp. vegetable oil
  • 2 cloves fresh garlic; minced
  • 1 ½ tsp. basil
  • 1 ½ tsp. thyme
  • 1 ½ tsp. rosemary
  • ½ tsp. salt
  • 1 tbsp. tamari soy sauce
  • 2 tbsp. white wine
  • 1 large potatoes; medium dice
  • 1 quart homemade vegetable stock
  • 2 medium zucchini; diced
  • 1 cup soy milk
  • 1 tbsp. nutritional yeast
  • 1 cup roasted red peppers; diced
  • 1 tbsp. lemon juice
  • ½ tsp. freshly ground black pepper

In a large stock pot, sweat the onions in oil until tender and translucent. Add garlic and spices and cook until very fragrant. Add tamari and wine, and allow it to reduce almost completely. Add potatoes and cover with just enough stock. Bring to a simmer and cook until potatoes are tender. Add zucchini and cook until completely softened. Remove pot from heat and add remaining ingredients. Puree with an immersion blender and taste and adjust seasoning.

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