Saturday, December 15, 2012

Recipe: Creamy Tomato & Roasted Pepper Soup

It's almost winter. I have Christmas music playing almost non-stop, and will do anything to stay cozy, which may or may not include playing 3-hour fireplace videos on my laptop, which is placed strategically in our non-functional fireplace in the living room.

Before baking cookies tonight, I made some seriously yummy soup for dinner. It was a really good end to a really good day.

It's creamy without any dairy products, and packs some serious flavor for only a few ingredients and a fairly short cooking time. I took my time making this soup and it took about 40 minutes from start to finish. I'd bet anything that a savvy cook (such as yourself, yes you, darling reader) could knock this out in 30 minutes flat.

Creamy Tomato & Roasted Red Pepper Soup

6 Generous Portions

If you think about it ahead of time, get your cashews soaking for an easier and faster blending process. I would strongly recommend using an immersion blender for both the cashew cream and the soup - it will save time, not to mention space in your dish rack. I prefer a really nice, smooth soup, but you could blend for a shorter amount of time to leave a some chunks in it.


1/2 - 3/4 cup cashews
1/2 cup water

1-2 Tbsp olive oil
1 small onion, diced
1/3 cup water
1/2 tsp dried basil
3-4 cloves garlic, minced
2 28-oz cans of whole tomatoes
1 jar roasted red peppers, drained and peppers roughly chopped

Garnish options: fresh, chopped basil, balsamic vinegar, or basil-infused olive oil


First things first, add the cashews and water together to get your cashews nice and soft.

Heat olive oil in a large saucepan over medium-high heat, and add onions with a generous pinch of salt. Saute onions until they start to turn golden, about 4-5 minutes. Add garlic and saute one more minute, then add 1/3 cup water and the dried basil. Stirring often, continue to cook the onions down until very soft, another 5 minutes or so.

Add the cans of tomatoes, sauce and all, and the chopped roasted peppers, reducing heat to medium. Stir occasionally, bringing the soup to a gentle simmer. Cook for about 10-15 minutes.

While the soup is cooking, blend the soaked cashews until completely smooth (1-2 minutes), then add to the soup. Remove the soup from heat, and blend.

Garnish with a sprinkle of fresh basil, or a dash of flavored balsamic vinegar or olive oil.

Serves 6.
Approximately 160 calories per serving, 5 grams protein, and high in Vitamins A, B6, C, Magnesium, Potassium, and Manganese.

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