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  • Michelle

Charred Capsicum, Tomato and Cashew Soup - vegan, dairy free, gluten free

So remember that capsicum we did awful things to in the fire yesterday? If not, go see the post next door, Roasting a Capsicum. Well, as I told you I was going to, I made it into a truly gorgeous soup. This one is vegan, so Kristin, this one is for you.

Doesn’t that look magnificent? And aren’t my little lidded soup cups gorgeous?


Serves 4

1 tablespoon olive oil

2 French shallots (or one brown onion), diced

2 cloves garlic, chopped

60g cashews (or other nut if you don’t eat cashews, pine nuts would work well in this)

1 roasted and peeled capsicum (see the post next door)

800g tin of crushed tomatoes


2 large pinches of sugar

salt to taste

Soak the cashews (or other nut) for at least four hours. Drain when you are ready to add to the soup.

Gently sauté the shallots (or onion) and garlic until translucent and fragrant, toss in the capsicum, tomatoes, cashews and about one litre of water, simmer until it is all tender, ask the capsicum, if it is very soft and yielding, everything else will be, purée with a stick blender, season with your sugar and salt to taste. Serve piping hot, preferably with some of these glorious bread rolls I made to serve as bridesmaids, they are olive and sundried tomato, I will pop that post on another day.

I do urge you to give this soup a try, don’t let the fact that it is vegan put you off, Mr T, who is carnivorous by choice and a soup connoisseur, says this is simply the best tomato soup he has ever tasted and I agree with him. Enjoy.


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