Creamy Tomato and Red Pepper Soup with Homemade Croutons
Prep time
Cook time
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This warm, zesty, slurp-able tomato and red pepper soup with crunchy homemade croutons will have your mouth watering before you can get it to the dinner table.
Recipe type: Soup
Cuisine: Vegan
Serves: 4 to 6
For the soup
  • 2 red bell peppers, seeds removed, cut into 2 inch squares
  • 3 cloves garlic, peeled
  • 1 onion, cut into quarters
  • 3-4 tablespoons olive oil
  • 1 cup cashews, soaked in very hot water for at least 15 minutes
  • 8 large vine tomatoes, seeds removed, cut into quarters
  • 3 tablespoons tomato paste
  • sea salt and pepper
  • fresh basil to serve (optional)
  • *1 tablespoon coconut or brown sugar (optional)
For the croutons
  • ½ loaf day old crusty bread, cut into 1 in cubes
  • 3 tablespoons olive oil
  • sea salt and pepper
  1. Preheat oven to 350 deg F.
  2. Place the red pepper, onion, and whole garlic cloves on a baking sheet, drizzle with 2-3 tablespoons olive oil and a generous pinch of sea salt and pepper. Toss. Roast for 30 minutes, or until the red pepper is tender and just starting to brown. Remove and set aside.
  3. Now toss the bread in the olive oil and add a generous pinch of sea salt and pepper. Place on a clean baking sheet and then in the oven and let brown for about 10-15 minutes. Remove and set aside.
  4. Meanwhile, in a large pot, on medium heat, add the remaining 1 tablespoon of olive oil, add the roasted veggies, the vine tomatoes and the tomato paste. Stir, cover and let simmer for 15 minutes.
  5. Drain the water from the cashews.
  6. Once the tomatoes have released their water and cooked through add everything, plus the cashews to a blender. Blend until creamy. Taste and adjust seasoning if necessary.
  7. Serve with chopped basil and croutons.
*If tomatoes are not very sweet you can add a tablespoon of coconut or brown sugar.
Recipe by GalaLiving at