Roasted Bell Pepper And Tomato Soup
This soup is full of natural medicine designed to help with the first line of defense in supporting your thyroid, helps mitigate a hypervigilant immune response, and helps tame any autoimmune conditions. Full of flavor that is perfect for this time of year. Roasting the peppers and tomatoes deepens and delightfully sweetens their flavors. The soup’s creamy texture is delicious and is accomplished by adding a handful of raw cashews in place of heavy cream.
Ingredients
- 1/4 cup raw cashews (soaked)
- 1 yellow onion (chopped)
- 4 cloves garlic
- 4 medium vine-ripened tomatoes (stemmed, deseeded, and chopped)
- 2 large red bell peppers (stemmed, deseeded, and chopped)
- 1 medium carrot (peeled and roughly chopped)
- 2 - 3 tablespoons extra virgin olive oil
- 1 1/4 teaspoons Himalayan salt (plus more to taste)
- 1/4 teaspoon black pepper (plus more to taste)
- 3 - 4 cups vegetable broth
- 3 tablespoons tomato paste
- 1/8 teaspoon cayenne pepper (omit if Pitta)
- 2 teaspoons nutritional yeast (omit if Pitta)
- Roasted chickpeas (to garnish)
- Fresh chopped cilantro or parsley (to garnish)
Instructions
- Preheat the oven to 400 degrees F.
- Toss all vegetables with the oil, salt, and pepper and spread evenly on a large rimmed sheet pan lined with parchment paper. You may need to use two sheets to avoid overcrowding of the vegetables.
- Place in the oven and roast for 30-40 minutes.
- Meanwhile, heat vegetable broth, tomato paste, cashews, optional cayenne, and brewers yeast in a large soup pot over medium heat.
- Transfer roasted vegetable into the pot and simmer for 5 minutes.
- Puree the soup using an immersion blender or carefully transfer to a blender and puree a few cups at a time, until smooth and creamy. Add more water if the soup is too thick.
- Season with additional salt and pepper. Add a spoonful of roasted or sautéed chickpeas, sprinkle with freshly chopped parsley or cilantro and enjoy!
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