Vegan Creamy Tomato Red Pepper Soup Recipe
Serves 3-4 bowls
Ready in 60 minutes
Adapted from Cookie and Kate
6 Roma tomatoes, quartered
1 red bell pepper, chopped
1 cooking onion, chopped
1 tbsp extra virgin olive oil
1/4 tsp salt
1 tsp garlic minced
2 1/2 cups Pacific Foods organic vegetable broth
1/2 tsp salt to taste
1/2 cup fresh basil leaves, chopped
Required: Immersion hand blender or blender
1/2 cup raw cashews
1/2 hot boiling water
Preheat the oven to 450 degrees F. Place chopped tomatoes, bell pepper and onions on a greased baking sheet and drizzle olive oil over top. Season with salt. Roast for 30 minutes until blistered.
Meanwhile, add raw cashews and hot boiling water into your blender. Blend until smooth. Set cream aside for later.
Add vegetable broth to pot followed by roasted vegetables and garlic. Boil for 10 minutes with cover on. Once boiled, remove from stove and using an immersion blender, blend soup until smooth. Place soup back onto stove top on low heat and pour in cashew cream. Season with salt. Stir to combine.
Serve and garnish with fresh basil leaves.