Raw Red Pepper and Tomato Soup

This Raw Red Pepper Tomato Soup is creamy, flavorful and nutritious. It will nourish your body and satisfy your tummy. All you need is a good blender and some fresh ingredients.
Course Soup
Cuisine Gluten-Free, Vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 276kcal
Author Melissa Huggins - Vegan Huggs


  • 4-5 tomatoes , sliced (Roma or vine ripened)
  • 1 red bell pepper , deseeded & cored
  • 1 cup filtered water
  • 1/4 cup raw cashews , soaked in water 2-4 hours (*see note)
  • 2 tablespoons olive oil , extra virgin
  • 1-2 fresh basil sprigs
  • 1/2 teaspoon Himalayan salt , more to taste
  • 1 small garlic clove
  • 1 teaspoon lemon juice , fresh squeezed


  • Blend all ingredients together until creamy, smooth and warm. If you don’t have a Vitamix, just slightly warm on the stove top after blending.
  • Top with some fresh-cut basil & crushed chili pepper. Enjoy!


*Prep time doesn't include soaking time for the cashews.
*The cashews can be soaked the night before and put in the fridge. If you don't have the cashews soaked, you can just use them as is. The soup will still be creamy & delicious. The soaked cashews just add a super-creamy texture and makes them more digestible.


Serving: 1Bowl | Calories: 276kcal | Carbohydrates: 18g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Sodium: 479mg | Potassium: 814mg | Fiber: 4g | Sugar: 9g | Vitamin A: 78.2% | Vitamin C: 134.1% | Calcium: 3.1% | Iron: 11.1%