Roasted Red Pepper and Tomato Soup
Entrée
DifficultyBeginner

Recipe by Krista Fegans, Hanford, CA

Yields8 Servings
 1 large sweet onion, chopped
 3 cloves garlic, pressed
 1 tbsp olive oil (+ extra to drizzle on top for garnish, if desired)
 4 tbsp nutritional yeast
 3 tbsp miso paste (we love chickpea miso!)
 2 cups cauliflower florets
 6 cups water
 1 (28 oz.) can tomatoes, diced, chopped (we love fire-roasted varieties)
 1 roasted red pepper, jarred, drained
 4 tbsp cashews, raw
 Fresh parsley for garnish (optional)
1

Saute chopped onions and pressed garlic gently in olive oil until soft and fragrant.

2

Add nutritional yeast and stir to coat onions and garlic.

3

Add miso paste, cauliflower florets, water, tomatoes, pepper, and cashews.

4

Bring mixture to a boil then reduce heat and simmer for 20 minutes.

5

Remove from heat and allow to cool for 30 minutes.

6

Puree in a blender in batches. Season with salt and pepper to taste.

7

Garnish with a swirl of olive oil and fresh parsley, if desired.

Ingredients

 1 large sweet onion, chopped
 3 cloves garlic, pressed
 1 tbsp olive oil (+ extra to drizzle on top for garnish, if desired)
 4 tbsp nutritional yeast
 3 tbsp miso paste (we love chickpea miso!)
 2 cups cauliflower florets
 6 cups water
 1 (28 oz.) can tomatoes, diced, chopped (we love fire-roasted varieties)
 1 roasted red pepper, jarred, drained
 4 tbsp cashews, raw
 Fresh parsley for garnish (optional)

Directions

1

Saute chopped onions and pressed garlic gently in olive oil until soft and fragrant.

2

Add nutritional yeast and stir to coat onions and garlic.

3

Add miso paste, cauliflower florets, water, tomatoes, pepper, and cashews.

4

Bring mixture to a boil then reduce heat and simmer for 20 minutes.

5

Remove from heat and allow to cool for 30 minutes.

6

Puree in a blender in batches. Season with salt and pepper to taste.

7

Garnish with a swirl of olive oil and fresh parsley, if desired.

Roasted Red Pepper and Tomato Soup

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