This is definitely top 3 best soups I’ve ever made. It’s really difficult to find a thick, creamy tomato soup that doesn’t have cream or butter in it, but this is the perfect version that’s wayyy easy to throw together after work.
- One giant can of fire roasted tomatoes (because it’s the dead of winter and perfectly ripe garden tomatoes are nonexistent, and even if I could find some, I wouldn’t waste them by roasting them)
- Two red bell peppers
- one sweet onion
- one giant clove of garlic
- couple basil leaves (or a scoop of pesto or some of the frozen basil cubes, or just skip this if you can’t find any)
- thyme, oregano, salt and pepper
1. Roast the red peppers under the broiler, flipping once until charred and soft (preferably removing them from the oven before the smoke alarm goes off) 10 ish min. Toss them in a bowl and cover with foil so they can steam their skins loose.
2. Roast the onion and garlic at 400°F until garlic is soft and onions are just starting to char at the tips
3. Throw the canned tomatoes in the food processor (or blender, whichever is more powerful) and blend til smooth. Empty into a pot.
4. Peel as much of the pepper skins off as possible (leave the charred part) and toss the peppers in the food processor til smooth. Pro tip: remove the seeds before you roast them. Empty the blended peppers into the pan with the tomatoes.
5. When the onions and garlic are ready, squeeze the garlic out of its pods into the food processor and blend with the onions for a minute or so. Throw this in with the peppers and tomatoes. Save a soft warm clove to spread on some toasty bread.
6. Add the spices to the pot, mix everything up, and let it simmer.
7. Add 1/2 cup cashews and 1/2 cup water into the food processor until you have smooth cashew cream. Add some salt and pepper until it tastes delish. If you added this without cleaning the food processor from the last 4 steps (like I did) this cream should be exceptionally delicious. Pour into the soup and stir.
BOOM – vegan creamy roasted tomato soup