Fast and Easy Tomato and Roasted Red Pepper Soup

Fast and Easy Tomato and Roasted Red Pepper Soup.JPG

Someone told me recently about how good the Trader Joe's Organic Tomato and Roasted Red Pepper Soup was. This person was a vegan, so I bought the soup without reading the ingredients. After trying it and liking it, I read the carton and saw there was milk in it.  :(  But I got out my blender and my cashews and experimented a few times. This result is super easy and tastes amazing! You can also add things to it -- cooked kale or other vegetables, also grated tempeh or other protein. It's a wonderful base for a creative lunch. 

Makes about 5 cups (4 servings)

Soak cashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes. Drain the cashews and rinse under cold water.

  • ½ cup raw cashews (whole or pieces)

Place them in a blender with water. Blend for 30 second to 5 minutes, depending on your blender, until the cashews are completely dissolved.

  • 2 cups cold water

Put the remaining ingredients in the blender and blend until smooth

  • 6 ounces tomato paste
  • 1 cup vegetable broth
  • 1 cup roasted red peppers (from a jar, rinsed)
  • 2 teaspoons onion powder
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon oregano
  • ¼ teaspoon garlic powder
  • Freshly ground black pepper

Put soup in a Dutch oven, bring to a boil, lower and simmer for about 5 minutes until thickened.

Timing: 25 minutes total (10 minutes active)

Nutrition: Whole-food unprocessed

Per serving: 133 calories; 7g fat; 1g sat. fat; 16g carbs; 1244mg sodium; 3g fiber; 4g protein


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