This Creamy Roasted Red Pepper Tomato Soup is a warming and comforting veggie-heavy soup, perfect for upcoming fall nights. Top it with my simple cashew cream and a side of crusty bread for a filling dinner.
And…… We’re back in soup season! I waited until October to share this beauty with you even though I enjoyed this bowl of delicious roasted red pepper and tomato goodness two months ago (here’s the proof!). You all consistently tell me how much you love having healthy soup recipes at your fingertips, so I’m working on a few more for chilly nights.
This soup is a silky smooth mix of jarred roasted red peppers and canned diced tomatoes, combined with soup’s favorite vegetables (onion, carrot, and celery) and some thyme and red pepper flakes for extra flavor.
It’s dairy-free, as I made a simple cashew cream (just cashews, water, and salt!) to bring an extra velvety mouth-feel and a boost of healthy fats to the bowl.
Since it’s ready so quick by using jarred roasted peppers to shave off some prep time, might I suggest that the night before you prep a loaf of my Crusty Dutch Oven Bread and bake that off at the same time you make the soup? It’s pretty much mandatory to dip something into this bowl of roasted red pepper tomato soup.
Don’t you just want to jump in that swirl of cashew cream, red pepper flakes, radish slices and fresh thyme? (Soup art at it’s finest, if I’m being humble.)
- ½ cup raw unsalted cashews
- ½ of a sweet yellow onion
- 1 large carrot
- 2 celery stalks
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 1 bay leaf
- 3 cups vegetable broth
- 1 14 ounce can diced tomato, drained
- 2 large roasted red peppers
- ¼ teaspoon dried ground thyme
- Pinch of red pepper flakes
- ¾ of a tablespoon cornstarch or arrowroot starch
- ¼ teaspoon salt and fresh cracked pepper
- To make cashew cream: Before making the soup recipe, cover raw unsalted cashews with 1 cup of water and place in the fridge overnight. Alternatively, boil the cashews in water for 10 minutes if you don't have time to soak them. Drain soaking/boiling liquid and blend the soaked cashews with ½ cup water and a pinch of salt and set aside.
- Dice a ½ of a sweet onion, a carrot, and celery stalks.
- In a large soup pot, add onion and olive oil and sauté for 3 minutes on medium heat. Add in the diced carrots and celery and sauté for 5 minutes. Add garlic and sauté for one additional minute, until fragrant.
- Add in a bay leaf, vegetable broth, a can of drained diced tomatoes, the roasted red peppers, thyme, and a pinch of red pepper flakes to the pot. Let the pot come to a simmer on medium heat and cook for about 15 minutes.
- In a small bowl, mix together ¾ of a tablespoon of cornstarch and 1 tablespoon of cold water until smooth. Add it to the soup pot and stir it in well. This will thicken the soup.
- Remove the bay leaf from the pot. Puree the soup using an immersion blender or by doing batches in a blender, and then return it to the soup pot and add ¼ teaspoon salt and fresh cracked pepper. Taste and adjust seasonings as needed.
- Serve the soup with the cashew cream drizzled on top, or mix it in for a creamier base.
What are you waiting for? Grab a spoon! Soup this good just makes you glow from the inside.