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Heat the remaining teaspoon of oil in a 3-quart saucepan over medium heat. Add the onion, bell pepper and garlic and cook, stirring occasionally, until the onions are translucent, 5 to 6 minutes. Add the broth, water, almond milk, tomato paste, salt and pepper, whisking until the tomato paste is incorporated. Simmer, partially covered, 15 minutes. Add the tomatoes, basil and rosemary and simmer until the flavors are blended but the soup is still chunky, 5 to 8 minutes. Serve with the herbed croutons.