Name: Roasted Red Pepper and Tomato Soup
Yield: 8
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)

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)

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

Add nutritional yeast and stir to coat onions and garlic.

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

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

Remove from heat and allow to cool for 30 minutes.

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

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

Ingredients