Roasted Tomato and Red Pepper Soup
Time: 70 minutes
Serves: 2–4
Directions
- Preheat oven to 350ºF.
- Quarter the tomatoes and red peppers. Remove the skins of the shallots and garlic cloves. Transfer all the ingredients to a parchment-lined baking sheet. Drizzle with 3 tsp oil and toss to coat. Roast until the tomatoes and red peppers are shrivelled around the edges, about 40–60 minutes.
- While the vegetables are roasting, soak the cashews in hot water for 20 minutes to soften.
- Once the vegetables are finished roasting, let cool for a few minutes then transfer to a high-speed blender. Drain the water from the soaked cashews. Add the cashews and vegetable broth to the blender. Blend until smooth.
- Transfer the blended mixture to a medium pot over medium heat. Add balsamic vinegar and oregano, then season with salt and pepper to taste. Heat the soup to the desired temperature. Serve with a dollop of vegan sour cream. Store leftovers in an airtight container in the fridge or freezer.
Robin is the creator of the blog Greens, Eggs, and Yams. Her passion is creating vegan and gluten free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy! https://www.greenseggsandyams.com/ IG: @greeneggsandyams
