1 tablespoon Primal Kitchen Extra Virgin Olive Oil

1 yellow onion, thinly sliced

1 can (14.5 oz) roasted diced tomatoes

1 red bell pepper, sliced

1 jar Primal Roasted Garlic Marinara Sauce

1 chile chipotle pepper in adobo, chopped

1 tablespoon butter

4 cups vegetable broth

½ cup Almond Crema

¼ cup chopped cilantro

Heat oil in a large heavy-bottomed pot over medium heat. Stir in onions and cook until they begin to brown and caramelize, about 6 minutes. Stir in bell pepper and cook until they have softened, 3 minutes.

Add the chipotle pepper and cook for 2 more mins.

Pour in the roasted diced tomatoes and bring to a simmer. Pour in the roasted garlic marinara sauce and simmer for 3 minutes.

Pour in the vegetable broth and bring everything to a simmer. Simmer for 15 minutes. Season to taste with salt and pepper.

Process until smooth in the blender or use an immersion blender right in the pot. Serve hot and garnish with almond crema, and chopped cilantro. Pair this with a vegan grilled cheese or sourdough bread fried in butter.

– If you want the soup to be spicier add more chipotle peppers in adobo. You can store the soup in the fridge for up to 3 days or 6 months in the freezer. – Use canned roasted diced tomatoes to make this recipe in less than 30 minutes. If you love roasted your own tomatoes, you can toast 2 large Roma tomatoes.