It seems that I am on a soup kick lately. Missed that? Well if you did, here you go!
And now, probably my favorite, right up there with the sweet potato, carrot and coconut soup, is this creamy, dreamy roasted red pepper and tomato soup. Campbell’s has nothing on us (ps: have you seen wtf is in canned soup lately? Sheesh).
This soup is perfect for a late harvest of peppers, and the last of the tomatoes before the frost hits. You can dunk you favorite grilled hunk of bread into a bowl of this, or make a grilled cheeze (or cheese, however you roll!).
However, if you don’t want to make the soup, then at least take the time to roast some red peppers and tomatoes. They are great on sandwiches and salads, pureed into sauces and soups, flavor bombs for humms, or toppers for pizza. Whatever you choose, I highly suggest you get on the roasting train soon. And bonus: roasted tomatoes and peppers can be frozen! You can throw them into sauces, soups or even hummus in the dead of winter, and have a pleasant throwback to summer. Yum.
You could in theory roast any type of tomatoes or peppers, but I chose to roast sweet red peppers (Italian Frying Peppers) and some of the bounty of organic heirloom cherry tomatoes from our CSA farm. I loved both of these because they are naturally sweet, so roasting not only adds a nice depth of roasted (go figure!) flavor, but also concentrates those natural sugars, and may even caramelize some of them if you’re lucky!
If you choose to roast other tomatoes, just follow the same directions for the cherry tomatoes, and cook longer. The goal is wrinkled skin, some brown bits, and a roasty-toasty tomato aroma. You got this. The key is low oven temperatures, and a slow roast so you don’t burn the ‘maters.
The peppers couldn’t be easier: all you do is wash, chop, trim, smash, broil and optionally peel the skin off, or leave on for a more roasted flavor. Boom.
The key to the soup recipe is the creamy basil cashew cheeze. I added a generous spoonful, probably 1/2 cup or so. However, you can substitute 1/2 cup soaked cashews, a handful of basil, and squeeze of lemon juice for very similar results. I have made both versions, and certify that both are equally as delicious and satisfying.
Yum allllll around. I promise you won’t miss the canned stuff once to try this soup!
Roasted Tomatoes // plant-based; vegan; gluten-free; soy-free; nut-free // makes however many roasted tomatoes you decide to roast – the soup recipe below calls for 3 cups roasted tomatoes //
- Tomatoes, washed and thoroughly dried
- Extra Virgin Olive Oil
- Sea Salt
1. Preheat oven to 300F*. Wash tomatoes (if needed), and thoroughly pat them dry. Slice in half. Place cut side UP on a parchment lined baking sheet. *lightly* drizzle each with olive oil and very lightly sprinkle with sea salt-I used about 3/4 tsp for an entire sheet. Don’t use too much, or else too much water will come out of your tomatoes, leaving them a soggy mess.
2. Bake for 1 to 2 hours, or until the tomatoes look dry, golden in spots, and have slightly wrinkled. Taste as you bake, and pull them out at your desired sweetness/doneness.
3. Allow to cool, and then store in a covered container for up to 1 week in the fridge. Can be froze as well, but will be mushy when thawed, but still perfect for soup, sauces and hummus.
*I have tried baking at higher temps, ~350F, but find the tomatoes get tougher and less intensely sweet the faster they are cooked.
Wash and dry the tomatoes…
Cut in half, placed on a parchment (don’t skip the parchment…)
Drizzle with a touch of oil and sprinkled with sea salt, then into the oven!
Roast…patience…good smells….then you’re done!
Roasted Red Peppers // plant-based; vegan; gluten-free; soy-free; nut-free // makes however many roasted tomatoes you decide to roast – the soup recipe below calls for 1 large roasted red pepper //
- Red Peppers
1. Preheat broiler. Wash, dry and trim peppers of their stem ends. Cut in half, or whatever sized chunks you like, and remove seeds and pulp.
2. Place peppers on a parchment lined baking tray, and smash them flat with your palm (they won’t be perfectly smashed, but this helps them brown more evenly).
3. Broil for 3-7 minutes, or until you see dark spots and blisters on the skins form. The parchment you use may also turn dark brown-just beware of this! Take peppers out once desired roasted level is achieved. Allow them to cool, and optionally peel the skin off if you’d like-it should come right off. Store in a container in the fridge for up to 1 week. The peppers can also be frozen, but will be mushy when thawed, but perfect for soups, sauces and hummus!
Procure peppers…wash and dry them.
Trim and chop in half
On parchment, gently smashed, and broiled to blackened perfection. Peel skins off, or leave on for a more smoky flavor.
Roasted Red Pepper and Tomato Soup // plant-based; vegan; gluten-free; soy-free; sugar-free // makes about 6-8 cups of soup //
- 1 roasted sweet red pepper (see above!)
- 3 cups roasted tomatoes (see above!)
- 3 to 4 cups vegetable stock
- 1/2 tsp sea salt + more to taste
- 2-3 large cloves of garlic, peeled and smashed
- 3/4 cup sweet yellow onion or leek
- 1/2 cup soaked cashews*, rinsed and drained (soak for at least 4 hours, up to overnight, using hot water to expedite the process if needed)
- 1-2 TB nutritional yeast (optional)
- Optional: 1/4 cup fresh basil leaves, plus a few more to garnish if desired
- squeeze fresh lemon juice, to taste
- salt and pepper to taste
*I used ~1/2 cup basil cashew cheeze: blend 1/2 cup soaked and rinsed cashews, 2 TB lemon juice, 1 clove garlic, 1 TB olive oil, 2 TB nutritional yeast, 1/4 tsp sea salt, 1-3 TB water or enough to help blend into a thick paste consistency. Simply throw all ingredients into a blender or food processor, and blend until a thick paste. Great on pizza, toast, or used as a spread for grilled cheeze.
1. In a pan, heat olive oil on medium heat, and cook onions, garlic cloves and celery until onions are translucent and soft.
2. While that mixture cooks, prepare your cashew cheeze if using (tip: no need to clean the blender after making the cheeze, just carry on with the soup). If not using the cashew cheeze, then drain and rinse your soaked cashews. Place in a blender, and add the remaining ingredients. Start with 3 cups of stock, adding more if you need to help blend the soup.
3. Once onions mixture is cooked, add to the blender with the rest of the ingredients, and puree everything until smooth. This may take a few minutes, depending on the power of your blender. I blended mine for 3-4 minutes with the Vitamix. Taste and adjust seasonings, and re-blend for a moment to mix. Soup can be stored in the fridge for later, or added to a pan to heat if your blender did not heat it thoroughly. Will last for 3-4 days, or could be frozen for 1-2 months.
The roasted tomatoes (these we roasted whole as an experiment, and I found out that I much prefer the flavor of the version I shared above with the tomatoes cut in half), 1 whole roasted red pepper and celery. Celery is optional, but adds a nice savory depth to the soup! Only use 1 stalk, as a little goes a long way in pureed soups.
Onions, garlic cloves, celery and olive oil in the pan. Cook to concentrate flavors and soften.
Add everything to the blender:
A good dollop of basil-cashew cheeze (if using-if not, just put the soaked cashews in):
Taste and adjust salt, then either pour into bowls and enjoy right away, or save for later and re-heat as needed. Perfect with a hunk of toasted bread, or your favorite grilled cheezy sandwich.
Enjoy…think about summer…and get ready for the cold weather. More soup will be needed….