Roasted Red Pepper and Tomato Soup
Prep Time 15 mins
Total Time 30 mins
Meal Type Lunch, Dinner, Side
Servings – 8
Ingredients
- 1 large onion, sweet, chopped
- 3 cloves garlic, pressed
- 2 cups cauliflower, florets
- 1 Tbs olive oil
- 4 Tbs nutritional yeast
- 3 Tbs miso paste (we love chickpea miso!)
- 6 cups water
- 1 (28 oz.) can tomatoes, diced, chopped (we love fire-roasted varieties)
- 1 roasted red pepper, jarred, drained
- 4 Tbs cashews, raw
Directions
Prep
- Chop onion and press garlic.
- Chop cauliflower into florets.
Make
- Sauté onions and garlic gently in olive oil until soft and fragrant.
- Add nutritional yeast and stir to coat vegetables.
- Add miso paste, cauliflower, water, tomatoes, pepper, and cashews.
- Bring mixture to a boil then reduce heat and simmer for 20 minutes.
- Remove soup from heat and let stand for 30 minutes to cool a bit.
- Purée in a blender in batches. Season with salt and pepper to taste.
Contributed By
