Creamy dairy free tomato and red pepper soup is naturally gluten and dairy free and bursting with summertime flavor. If there’s one soup that fits in this time of year, this tomato soup is it. Made with fresh tomatoes, sweet red pepper, lots of aromatics and soaked cashews for that ultra creamy vibe. A super healthy and comforting version of a summertime classic.
- 1 pint cherry tomatoes (or equivalent of another fresh tomato – about 10 oz)
- 1 large 28 oz can fire roasted diced tomatoes (I use the Muir Glen brand, but many other brands are starting to carry a similar product. If you can’t find fire roasted you can substitute with regular diced tomatoes)
- 1 red bell pepper, diced
- 1 large yellow onion, diced
- 1 bulb fennel, finely diced – reserve some of the delicate fennel friends for garnish if desired
- 2 cloves of garlic, chopped
- 1 teaspoon gluten free all purpose seasoning, or a mix of dried basil and oregano
- 2 tablespoons olive oil
- 1 quart bone broth or another broth of choice (32 oz)
- 1 cup of cashews
- Boiling water
- 2–3 tablespoons nutritional yeast (optional but adds a really nice depth of flavor)
- Sea salt
- Black pepper
- fresh basil
- fennel fronds
- olive oil
- black pepper
- Pour boiling water over 1 cup cashews – enough to cover them by an inch – they will expand a little as they soak. Set aside. Alternatively, you can soak the cashews in cold water the night before.
- Heat 2 tablespoons olive oil in a large soup pot over medium heat.
- Add onions, red pepper, fennel and garlic along with a big pinch of sea salt. Cook for about 10 minutes, stirring frequently, until veggies are soft and starting to caramelize. If veggies start to seem dry and the bottom of the pan is browning, add a little splash of water (just a tablespoon or so) and a small glug of olive oil and continue to cook.
- Once veggies are soft and caramelized add fresh cherry tomatoes with dried spices and cook until tomatoes start to break down and stick to the bottom of the pan – about 3-5 minutes. As they soften you can press them against the side of the pot with the back of your spoon to burst them – just be careful not to burn yourself with any hot liquid that squirts out from the tomatoes!
- Stir in fire roasted canned tomatoes and broth, scraping up any brown bits from the bottom of the pan and bring to a simmer. Simmer for about 20 minutes, until the tomatoes are very soft and the soup has reduced slightly. Reduce heat to low.
- Drain cashews and add to blender along with a little less than half of the soup. Never fill your blender more than halfway with hot liquid to avoid being scalded by hot soup!
- Hold a towel over the top of the blender (to catch any hot splatters) and blend cashews with soup on high until smooth and creamy and no pieces of cashews or vegetables remain. Transfer to a bowl or another pot and add the remaining soup to the blender. Pulse just a few times for a chunkier texture, or fully blend for a super smooth soup. Pour pulsed soup back into soup pot along with the soup blended with cashews and stir together.
- Season with 2-3 tablespoons of nutritional yeast (if using) and salt and pepper – how much salt will depend on the saltiness of your broth. Mine was a store bought chicken broth and I used about 2 1/2 teaspoons, but you can season to your own taste.
- Serve garnished with a drizzle of olive oil, a grind of black pepper, fresh basil and fennel fronds if desired.