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Roasted red pepper tomato soup

Roasted red pepper tomato soup

Roasted red pepper tomato soup is so tangy, sweet, and smooth. Perfectly light and comforting as a lunch or light dinner alongside these crunchy pumpkin scones and creamy cashew dippers. These combinations work so well because there are so many textures involved and purely made from plants, oh what joy!

Roasted red pepper tomato soup is so tangy, sweet, and smooth. Perfectly light and comforting as a lunch or light dinner alongside these crunchy pumpkin scones and creamy cashew dippers. These combinations work so well because there are so many textures involved and purely made from plants, oh what joy!

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Beginner

Roasted red pepper tomato soup

Roasted red pepper tomato soup

Ingredients 

  • Medium red onion diced
  • Two cans of chopped tomatoes or four cups chopped de-seeded tomatoes or cherry tomatoes
  • One large red onion de-seeded and diced
  • 1-2 tsp garlic cloves or 1 tsp garlic flakes
  • 400ml can coconut milk or cream
  • one vegetable stock cube
  • water to top it up
  • salt and pepper to taste
  • onion seeds
  • good quality olive oil

Cashew cheese dippers

  • 1 cup soaked cashews (for at least three hours covered in water)
  • 1 tbsp nutritional yeast
  • 1-2 tbsp lemon juice
  • 1/4-1/3 cup water to smooth it out
  • 1/3 tsp salt
  • Chopped salted pistachios

Pumpkin scones

  • 80g vegan butter or cold coconut oil cubes
  • 225g spelt or buckwheat flour
  • 225h white flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 100g cooked and cooled pumpkin
  • melted coconut oil to glaze
  • dried sage

Method

  1. Start by roasting the red pepper in some olive oil, salt, pepper, and 1/2 tsp garlic flakes, bake for 15 minutes at 175 degrees Celcius until crispy. 
  2. Fry the red onion in olive oil, add in the rest of the soup ingredients, and bring to a simmer for 20 minutes. 
  3. Remove to cool and blend, add in extra salt and pepper if needed. 
  4. Serve with the cashew cheese dippers, onion seeds, and pumpkin scones. 
  5. For the scones, combine all of the ingredients and roll out 3-4 cm thick, press out round shapes with a cookie cutter, sprinkle with dried sage.
  6. Preheat oven to 175 degrees Celcius and place the scones on a parchment paper-lined baking tray and bake for 15-20 minutes until brown.

Cashew cheese dippers

  1. Place all of the cashew cheese except the chopped pistachios in a high-speed blender and blend until smooth.
  2. Scoop out into a glass container and let it cool for at least three hours before scooping out 1 tbsp for each cheese ball, delicately rolling it in chopped salted pistachios, chill again before serving on top of the soup.
  3. Store the rest of the cheese balls in a glass container for up to one week in the fridge.

Notes:

  • a cup of soaked cashews can be subbed with the coconut cream if you’d prefer this as the creamy factor in your soup recipe.
  • The pumpkin can be subbed with sweet potato in the scones if you like.
  • Other gluten-free flours can be subbed with spelt like amaranth or quinoa, even whole wheat can be used if you don’t have a gluten-free version.

Hope, you love this ever so creamy and sweet soup recipe, it’s a delicious twist on the classic tomato soup recipe and comes together in no time at all.

M*

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