Roasted Tomato Soup
Prep time:
10 min
Cook time:
30 min
Total time:
40 min
Servings:
4 servings
Ingredients
- 10 roma tomatoes
- 2 red bell peppers
- 1 tablespoon chili oil or extra virgin olive oil
- 1 teaspoon salt
- 1⁄2 tablespoon miso
- 1⁄8 teaspoon asafoetida
- 1⁄4 teaspoon black pepper
- 1⁄2 cup cashews (soaked overnight)
- 1⁄4 cup oat milk
- 1 teaspoon butter
- 1 teaspoon parsley (chopped)
- 1 teaspoon chili flakes
- 1 sourdough slice (or any bread)
Instructions
- Preheat oven to 350 F.
- Cut tomatoes & red bell peppers in half and add to a baking pan with chili oil and salt. Bake for 30 minutes or until soft & skin is charred Once slightly cooled, peel skin off tomatoes.
- Add cooked tomatoes & bell peppers, miso, asafoetida, black pepper, cashews, & oat milk to a blender and blend until smooth.
- Prepare the bread. Add butter, chili flakes, & parsley to a pan and then place the bread over top. Cook bread until golden brown on each side. Cut bread into "soldiers" (4 strips) to serve with soup.
- To serve, garnish soup with some yogurt and parsley.6. Say a prayer of gratitude, serve with love, and eat with joy ❤️
Roasted Tomato Soup
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6 days ago
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About Radhi
Radhi Devlukia is a New York Times Bestselling Author, Podcast Host, plant-based cook and co-founder of the adaptogenic tea brand, Juni. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.