Everyone is recovering post Thanksgiving weekend. So today is all about something quick, easy, and veggie packed! While I love a salad, soups are honestly one of my favorite concepts. They pack the illusion that they are involved, but they are just as easy as a salad and can be made in bulk to enjoy throughout the week.
My best tip for vegan soups is to really get creative. You can pack on the veggies as they will become undetectable in a soup, use spices both fresh and dried, don’t be shy with the garlic, and cashews whether you love or hate them add body and protein to any soup like heavy cream.
As a soup person I’ve delved into just about every soup you could imagine. That being said, I’m always on the lookout for the next best thing! In recent years everyone started to fall in love with roasted red pepper sauce. I too love it as a quick modern sauce, but knew you can easily turn that sauce into a soup. I have to say hands down..
It’s way better as a soup than any sauce!
What’s fab about this soup? Everything. It’s literally minutes to make, packs tons of veggies, flavor, rich, creamy, packs plant protein, thick, has notes of basil, the right amount of garlic, a gorgeous hue, you could roast the peppers yourself if you don’t feel like buying the jarred variety, it can easily be made in bulk and pairs seamlessly with a grilled cheese!
If you’re searching for a fresh modern vegan soup, you have to try this new vegan Creamy Roasted Red Pepper Soup!
Take the remaining 1 cup of broth and throw it in a high power blender with the soaked cashews. Blend until smooth. (2-3 mins). Now add the soup to the blender and blend until smooth. You may have to do this in segments.
Add everything back to the pot and bring to a boil. Reduce heat; cover and simmer 20 minutes. Cool slightly. Adjust the thickness if desired with additional broth.
Garnish the soup with olive oil, fresh cracked pepper, toasted french bread and sliced basil.