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