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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Red Pepper And Tomato Soup

4.0

3 red bell peppers (quartered)

1 pound vine ripened tomatoes or plum tomatoes (quartered (approx. 5-7 plum tomatoes))

1 yellow onion (quartered)

4 large garlic cloves (DO NOT PEEL)

1 tablespoon avocado oil (optional, *for oil free, omit and use broth instead)

½ teaspoon dried parsley

½ teaspoon dried basil

3 cups low sodium vegetable broth

¼ cup raw cashews

Salt + pepper ( to taste)

Fresh basil or parsley

Croutons

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.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 49 weeks ago

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