Ingredients
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- 1 tbsp vegan butter
- 1 yellow onion, chopped
- 1 cup carrots, peeled, chopped
- 1 cup celery, chopped
- 4 garlic cloves
- 2 16oz jars roasted sweet red peppers, drained
- 1 quart vegetable broth
- 1 tsp dried basil
- 3/4 tsp red pepper flakes
- 1 tsp herbs de provence
- 1 tsp salt
- 3/4 cup cashews, soaked, drained
Instructions
- Soak cashews in boiling hot water (10 mins)
- In a large saucepan, melt vegan butter over medium heat; add onion, carrots, and celery.
- Cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer.
- Stir in red peppers, 3 cups vegetable broth, basil, red pepper flakes, herbs de provence, and salt.
- 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.
- Prep Time: 5 mins
- Cook Time: 10 mins