Roasted Red Pepper & Tomato Soup

By tjanddj

Ingredients

• 2 carrots, chopped
• 1 yellow onion, peeled and chopped
• 2 large cloves garlic, minced (about 2 tablespoons)
• 2 cups carrot juice, fresh juiced or store-bought (refrigerated variety only)
• 1 28 ounce can of fire-roasted diced tomatoes (such as Muir Glen), including juice
• 2 12-15 oz. jars of roasted red peppers, chopped, drained of juice, seeds and excess blackened skin (see Variation)
• 1 cup water
• 1 tablespoon Mrs. Dash Tomato Basil Garlic flavor (or 2 Tbsp. Dr. Fuhrman's Mato-Zest)
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 1/4 - 1/2 teaspoon cracked black pepper
• 1/2 cup raw unsalted cashews

Preparation

Step 1

1
Heat a couple of tablespoons of water in a soup pot and water sauté the carrots, onion and garlic for about 10 minutes, until translucent. Add water as needed to keep vegetables from sticking to the pan.
2
Add the carrot juice, tomatoes including juice, chopped peppers, water, Mrs. Dash, red pepper flakes and black pepper. Simmer over low heat for about 30 minutes.
3
Carefully ladle 3 to 4 cups of the soup into a blender. Add the raw cashews and blend until smooth. Pour the blender mixture back into the soup pot. Stir to combine and heat through. Serve and enjoy!
4
Variation: For home-roasted peppers, rather than canned, use 6 red bell peppers, halved without stems or seeds. Place them cut-side down (skin-side up) on a non-stick baking sheet. Broil about 8 inches from the heat source for about 10-12 minutes, until the skins are blackened and blistery. Remove the peppers to a bowl, cover with plastic wrap and let them sweat for 15 minutes. (Sweating in a brown paper bag works equally well.) Then remove peppers, peel off the blackened skin as much as possible and chop for this recipe.
Servings: 10
Yield: 10 Cups

I used 2 - 14 oz cans of the fire roasted tomatoes and I used a box of Pomi diced tomatoes. I used refrigerated carrot juice and jarred roasted red peppers - looked for ones with minimal sodium and then rinsed well. I used the Mrs. Dash Tomato Basil Garlic as I don't have any Mato-Zest and I skipped the red pepper flakes as DH doesn't like things too spicy. I also cut back on the amount of black pepper.

It is wonderful. I said it tastes like a grown up version of Campbell's Tomato Soup that I loved as a kid.

The second night I served some over some Mung Bean Pasta purchased from this site. Yummy as well!! The soup is thick so makes a great sauce.