Pair roasted tomatoes and peppers with cashew cream, and we have a tomato and red pepper soup with tons of flavor and texture!
- ½ cups raw cashew nuts
- 8 whole Tomatoes, large
- 4 whole Red peppers, medium
- 1 tbsp Extra virgin olive oil
- 1 cup Diced onion
- 1 tbsp Fresh garlic, minced
- 1 teaspoon Salt
- ½ cups Fresh basil, bulk packed, and more for garnish
Soak the cashews for at least 2 hours, or overnight.
Preheat grill. Halve and hull the tomatoes and peppers, placing the tomatoes cut side up on a rimmed baking sheet, the peppers cut side down. Use 2 pinches of salt to lightly salt the product.
Put under the broiler, and completely blacken the skin of the peppers, and let the tomatoes blacken on about 30% to 40% of the surface. The peppers took the shortest time, at about 5 minutes. I removed them to a cutting board to cool while the tomatoes continued to cook for another 5-8 minutes.
Using a large saucepan over medium heat, add the olive oil, onion, garlic and salt. Sauté for 5 to 7 minutes or until the onions are translucent and golden.
When the peppers are cool enough to handle, peel off the charred skin and throw them in your compost bin. Coarsely chop the remaining flesh.
In a blender, add soaked cashews, roasted red peppers, tomatoes and onion mixture. Blend on high for approximately 30-60 seconds or until smooth. Add the fresh basil and stir for 2-3 seconds more to incorporate.
Return the blended mixture to the pan and stir with a wooden spoon, scraping up any remaining bits from the onions. Heat for 1 to 2 minutes.
Divide soup between bowls and garnish with additional fresh basil leaves.