Tomato Soup with Red Bell

 

Prep time: 20 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 6-8

Ingredients

  • 2 cups of organic vegetable broth

  • Two 18oz jars of Jovial brand diced tomatoes, divided

  • 1 cup cashews, soaked overnight

  • 1/2 a fresh red bell pepper, quartered

  • 1 small shallot, quartered

  • 2 tablespoons of extra virgin olive oil

  • 1 teaspoon of Bragg apple cider vinegar (or balsamic)

  • 1 tablespoon of tomato paste

  • 1 teaspoon dried pimento pepper flake (or paprika)

  • 1-2 teaspoons salt to taste

  • Juice of half a lemon to taste

Garnish (all optional)

  • crumbled chevre goat cheese or feta

  • fresh basil

  • diced fresh red bell pepper

  • 1/2 of a cup of extra virgin olive oil

  • Spritz of fresh lemon juice

  • course flake salt to taste

    Instructions

  • In a food processor add drained cashews, red bell pepper, shallot, olive oil, and a teaspoon of salt. Puree

  • Scrape down side of the work bowl with a spatula. Add to the food processor 1 jar of diced tomatoes, tomato paste, dried red pepper/paprika, and 1 cup of the vegetable broth. Blend until smooth.

  • Move tomato mixture to a medium sauce pan. Stir in second jar of diced tomatoes. Next stir in remaining broth to achieve a consistency slightly thinner than you’d like for a soup. The soup will reduce slightly and thicken as it cooks. You may prefer to add all the broth, or you may want the soup to be more saucy.

  • Bring soup to a gentle simmer and stir occasionally, uncovered for about 10 minutes. Remove from heat.

  • Stir in apple cider vinegar, lemon juice, and additional salt to taste. Ladle into small bowls and garnish as desired.