Roasted Red Pepper and Tomato Soup
User Reviews
5
Roasted Red Pepper and Tomato Soup
Description
This soup uses whole red bell peppers and tomatoes roasted until their skins char lightly, which adds depth and a smoky nuance to the naturally sweet flavors. The addition of unpeeled garlic cloves during roasting softens the garlic flavor without burning. After roasting, the vegetables and garlic are blended with cashew nuts, vegetable broth, and dried herbs, producing a velvety and creamy texture without cream. This process maintains the fresh vegetable taste with a rich mouthfeel from cashews.
Serve the soup warm garnished with fresh basil or parsley and optional croutons for added crunch. It works well as a starter or light meal. The recipe notes advise keeping broth on hand if omitting oil during roasting and suggest warming the soup further by blending longer or soaking cashews in hot water to soften if using a standard blender.
Leftovers can be refrigerated up to 4 days or frozen up to 3 months in airtight containers, facilitating meal planning. Use ripe, fresh tomatoes as canned versions are noted as less suitable. The roasting process can be aided by steaming the peppers under a towel after roasting to peel skins easily. Avoid peeling garlic before roasting as the skin protects it from burning.
Ingredients
- 3 bell pepper quartered, red
- 1 pound vine ripened tomatoes quartered (approx. 5-7 plum tomatoes, or plum tomatoes
- 1 yellow onion quartered
- 4 large garlic DO NOT PEEL, cloves
- 1 tablespoon avocado oil optional, *for oil free, omit and use broth instead
- ½ teaspoon parsley dried
- ½ teaspoon basil dried
- 3 cups vegetable broth low sodium
- ¼ cup cashew nuts raw
- salt to taste
- black pepper to taste
Optional Garnishes
- basil or parsley, fresh
- croutons
Instructions
- Preheat the oven to 425 degrees F convection bake, and line a large baking sheet with parchment paper. Arrange your veggies in a single layer and drizzle with the oil (if using) and sprinkle with the parsley and basil.
- Roast the veggies for 30-40 minutes, or until the pepper skins have somewhat blackened, then remove from the oven. Peel your peppers once cool enough to touch. (The skins will come off easily, but if there's any stubborn pieces, just leave them on.)
- Peel the garlic, they will pop out very easily once roasted and place in your blender, along with ALL remaining ingredients, except any garnishes. Blend until smooth, taste for salt and pepper and adjust if necessary.
- Serve garnished with fresh basil, croutons, crackers or black pepper.
Notes
- Omitting oil requires drizzling vegetables with broth and monitoring closely, adding more liquid as needed.
- Roasting garlic unpeeled prevents burning; skins peel away easily after roasting.
- Use fresh ripe tomatoes for best flavor; canned tomatoes are not recommended.
- If pepper skins resist peeling, place them in a bowl covered with a towel to steam and loosen skins.
- To warm soup further, blend longer if using a high-speed blender.
- Soak cashews in boiling water for 20-30 minutes if not using a high-speed blender.
- Store leftovers refrigerated for up to 4 days or freeze for up to 3 months in airtight containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112cal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Sodium | 187mg | 8% |
| Potassium | 583mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 3741IU | 75% |
| Vitamin C | 133mg | 148% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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