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Roasted Red Pepper and Tomato Soup

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Red peppers and tomatoes are in abundance this time of year and nothing feels better than firing up the oven for roasting veggies in these first crisp fall mornings. Roasting until the skin becomes charred is key for creating complex sweetness and a subtle smokiness.

  • Author: Julie Smith
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Soup

Ingredients

Scale
  • 2 large red bell peppers (left whole)
  • 6 fresh plum tomatoes (or any fresh tomato)
  • 4 garlic cloves, crushed
  • 2 tablespoons olive oil plus more for tomatoes
  • Sea salt and freshly ground pepper
  • 1 medium onion, diced
  • 1 small russet potato, coarsely chopped
  • 2 ribs celery, diced
  • 1/2 cup roasted, unsalted cashews (optional)
  • 1/2 cup dry white wine (or vermouth)
  • 4 tablespoons nutritional yeast (optional)
  • 4 cups vegetable broth or Better Than Bouillon No Chicken broth
  • 2 teaspoons red wine vinegar
  • 4 tablespoons earth balance
  • 1 – 2 tablespoons white miso
  • Fresh basil, mint, thyme, and oregano, roughly torn for garnish

Instructions

  1. Preheat oven to 450. Place whole peppers on foil lined baking sheet.
  2. Core tomatoes and cut into quarters. Place tomatoes and garlic in an oven safe 9 x 12 glass pan. Drizzle with olive oil and season with salt and pepper.
  3. Roast peppers and tomatoes for 10 – 15 minutes until peppers charred in some places. Remove peppers from oven and wrap in foil from sheet to steam for a few minutes.
  4. Continue roasting tomatoes for another 15 – 20 minutes until bubbling. Remove from oven and allow to cool slightly before handling.
  5. While peppers, tomatoes and garlic roast, heat 2 tablespoons olive oil in a large heavy bottom pan.
  6. Add the onion, potato and celery to pan. For a creamier soup, add cashews (optional). Gently cook for 4 minutes until onions are translucent.
  7. Stir in white wine and nutritional yeast (if using). Simmer for a few minutes. Stir in the broth and bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes.
  8. When cool enough to handle, cut the bell peppers, removing the core and seeds. Roughly chop.
  9. Carefully add the roasted tomato garlic mixture along with roasted peppers to the pot. Bring soup back to a simmer.
  10. Taste and season with fresh pepper and sea salt as needed.
  11. Remove from heat and stir in the vinegar, earth balance and miso.
  12. Blend until very smooth with an immersion blender or carefully blend using a high speed blender.
  13. Garnish with fresh herbs before serving. 

Keywords: Vegan Soup, Vegan Recipes, Vegan Dinner Party

Find it online: http://shiftycrafty.com/roasted-red-pepper-and-tomato-soup/