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Creamy Roasted Pepper And Tomato Soup

Creamy Roasted Pepper And Tomato Soup

Elena
Creamy Roasted Pepper And Tomato Soup recipe that's absolutely delicious, comforting, dairy-free, and vegan!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer, Soup
Cuisine Mediterranean
Servings 2
Calories 229 kcal

Ingredients
  

  • 2 heaped cups/400g of tomatoes
  • 2 large red peppers
  • 1 tbsp of paprika
  • 1 small red onion diced
  • 1/3 cup/50g of cashew nuts
  • 1 1/4 cups/275ml of vegetable stock
  • 1/4 tsp of Salt

Instructions
 

  • Preheat the oven to 400F/200C.
  • Soak the cashews in hot water for 25 minutes minimum.
  • Wash and trim the peppers and tomatoes then dice them. Peel the red onion and dice it.
  • Add the peppers, tomatoes and onion to a baking tray. Sprinkle the paprika and salt, and mix.
  • Bake in the oven for 25 minutes, until they just begin to go black on the edges.
  • Strain the cashews from the water.
  • Tip the roasted veggies in a blender, together with the cashew nuts and vegetable stock.
  • Blend until completely smooth, 2-3 minutes.
  • Serve and enjoy!

Video

Notes

The soup can be eaten hot or cold.
Store the cooled leftovers in the fridge and consume within 2 days.

Nutrition

Serving: 1servingCalories: 229kcalCarbohydrates: 21gProtein: 3.2gFat: 11.2gFiber: 5.3gSugar: 11.1g
Keyword comfort food, healthy, homemade, lunch, red pepper, soup, tomato soup, vegan
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