Roasted Red Pepper Soup

An exciting twist to creamy tomato soup. Flavorful, easy to make and garnished with Only Plant Based! Garlic Mayo. Guaranteed to satisfy even the most discerning palate!

Creamy Roasted Red Pepper Soup

Serves 6

3/4 cup, plus 1/4 cup reserved Only Plant Based! Garlic Mayo

1 1/2 cups raw cashews

1/2 cup red onion, chopped

1/2 cup celery, diced

1/2 cup carrot, chopped

2 tablespoons aged balsamic vinegar

2 teaspoons dijon mustard

1/2 teaspoon black pepper, freshly ground

1 teaspoon paprika

2 1/2 cups roasted red bell peppers

1 teaspoon crushed red pepper flakes

1/2 teaspoon sea salt

1 1/2 tablespoons tamari or coconut aminos

6 cups water

In a large bowl, combine all ingredients.  Transfer to a blender (Vita Mix-style is preferable) and puree until smooth; this may need to be done in batches.  In a soup pot on low heat, add pureed ingredients and simmer for 10-15 minutes; add more water as needed. Garnish each bowl with a swirl of the reserved Only Plant Based! Garlic Mayo. Serve hot.

Recipe by Chef George Vutetakis