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–+ servings
Roasted Red Pepper and Tomato Soup Plant-Based Whole 30 Freezer Meal Recipe
The smokey aroma of roasted red peppers fills your home as its flavor melds with the sun-kissed sweetness of ripe tomatoes, while you go about your day checking things off your to-do list. This Plant-Based recipe is one to save!
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Prep Time 5 minutes
Cook Time 3 hours
Course Main Course, Soup
Cuisine American
Servings 4
Equipment
  • 1 Slow Cooker
  • 1 gallon freezer bag
Ingredients
  
  • 16 oz Roasted red peppers
  • 1 Diced tomatoes can
  • 1 1/2 cup Frozen diced onions
  • 1 1/2 tsp Basil
  • 1 tsp Oregano
  • 2 tsp Salt
  • 2 tsp Garlic powder
  • 1/2 tsp Black pepper
Day of Cooking:
  • 3 cups Vegetable broth
  • 1/2 cup Coconut cream (13.6 oz can full fat coconut cream)
Instructions
 
Prep/Freezer Directions
  • Prepare a gallon freezer bag, labeling according to your preferred method.
  • Add all ingredients, except Day of Cooking ingredients, to the freezer bag. 
  • Seal bag, removing as much air as possible and freeze for up to three months.
Slow Cooker | Cooking Directions
  • Dump the contents of the freezer bag, plus 3 cups vegetable broth, into a slow cooker then add 3 cups vegetable broth.
  • Cook on high for 3-4 hours.
  • Blend and stir in coconut cream.
  • Serve and enjoy!
Keyword easy freezer meals for new moms, Plant Based Soup Recipes, Red Pepper and Tomato Soup, Red Pepper and Tomato Soup Freezer Meal, Soup Freezer Recipes
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