Roasted Red Pepper and Tomato Soup

It’s creamy but not!

I love a creamy tomato soup and I love roasted red peppers.

BUT!!

I don’t want to add cream or milk to the soup so I thought….what about cashew cream?

Admitedly I haven’t worked with cashew cream very much but it was incredibly easy.  Simply soak the raw cashews for a good couple of hours.  Put them in your blender or a pulsing food processor and blend until you get a smooth creamy consistency.

This Roasted Red Pepper and Tomato soup is deliciously creamy with adding the cream!

Give it a try and let us know what you think!

Ingredients:

  • 2 red peppers
  • 1 onion
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 1/2 cup raw cashews-soaked
  • 2 cans stewed tomatoes
  • 1 cup vegetable broth
  • 1/4 cup almond milk – unsweetened.
  • a pinch of chili flakes
  • salt and pepper to taste

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Method:

  1. Roast the garlic, onions and red peppers with the olive oil at 350F for about 30-40 minutes
  2. Pulse the cashews once they are soaked to get a creamy consistency.
  3. In a large pot, after the red peppers are roasted, pour in the tomatoes, red peppers, onions and garlic.  Add in the cashew cream and chili flakes and salt and pepper.
  4. Bring to boil on medium heat.
  5. Cover and simmer for 15-20 minutes
  6. Take your immersion blender or pour into blender to pulse until all the chunks are smoothed out.  You’ll get a souper creamy consistency.
  7. Pour back into your big pot and add the almond milk
  8. Heat for another 5-10 minutes and stir.

ENJOY!!!

I had mine with some crackers but hey…the best combo is the old grilled cheese…you can make it a vegan grilled cheese to keep this meal completely dairy free too!

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