Roasted Red Pepper and Tomato Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • ½ cup raw unsalted cashews
  • 1 large carrot
  • ½ of a sweet yellow onion
  • 1 tablespoon olive oil
  • 1 large garlic clove, minced
  • 2 celery stalks
  • 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
Instructions
  1. 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.
  2. Dice a ½ of a sweet onion, a carrot, and celery stalks.
  3. In a large soup pot, add onion and olive oil and sauté for 3 minutes on medium heat. Stir in the diced carrots and celery and sauté for 5 minutes. Add garlic and sauté for one additional minute, until fragrant.
  4. Next, 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.
  5. 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.
  6. 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.
  7. Serve the soup with the cashew cream drizzled on top, or mix it in for a creamier base.
Notes
If you need to roast peppers: Roast 2 large red bell peppers, halved and placed cut side down, in a 450 degree oven for 20 minutes. Transfer them to a plastic bag and let them steam for 10 minutes before removing the charred top layer of skin and proceeding with the recipe. Alternatively, you can purchase them jarred in the grocery store.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/10/05/roasted-red-pepper-tomato-soup/