🥘 Ingredients
- raw cashews 1 cup
- large yellow onion 1
- extra virgin olive oil or vegan butter 2 tbsp
- Kosher
- large garlic cloves 6
- tomato paste ¼ cup
- dried oregano 1 tbsp
- red pepper flakes 0.25-0.5 tsp
- Better Than Bouillon No Chicken Base 2 tsp
- hot water 1 cup
- roasted red pepper from a jar 1
- whole peeled tomatoes 1
- nutritional yeast 2 tbsp
- vegan tortellini 12-18 oz
- Drizzle
- fresh basil leaves 1 handful
If you have extra time, you can use 2 small or medium fresh red bell peppers. Remove the stems and seeds, then roughly chop before adding to the blender in step 6(a). If your canned tomatoes are on the acidic side, you may need to add a pinch of sugar in step 6(a). For a tortellini-heavy creamy soup, use up to 18 oz tortellini. For a saucier soup or for lighter appetites, use 12 oz tortellini. You can also adjust the water for a brothier soup: increase the water to 1 1/2-2 cup and use an extra 1/2 tsp Better than Bouillon in step 4(c). If you bought ~16 oz gnocchi or 8-10 oz small-sized pasta (or gluten-free pasta, as needed), cook according to the package instructions, then assemble as listed for the tortellini in the last step. If you bought ravioli, you may want to cut it after cooking (use scissors) to make it easier to eat in the soup. Storage: Store the soup and tortellini separately in the fridge for 4 to 5 days. Reheat the soup in a saucepan on the stove, adding in the tortellini in the last couple minutes until warmed through. Top with a drizzle of olive oil and slivered basil (if you have any). Storage: Got more leftovers? This soup (without the tortellini) is freezer-friendly! Store in single-serve portions and defrost in the fridge. For quicker defrosting, I recommend these Souper Cubes. If very thick, thin out with a splash of broth or water while reheating on the stove. Nutrition boost: After blending the soup, add back to the pot along with a handful of chopped baby spinach; cook until wilted.
-
1Gather: raw cashews , large yellow onion , extra virgin olive oil or vegan butter , Kosher salt and freshly cracked black pepper, large garlic cloves , tomato paste , dried oregano , red pepper flakes , Better Than Bouillon No Chicken Base , hot water , roasted red pepper from a jar , whole peeled tomatoes , nutritional yeast , vegan tortellini . For the for serving:: Drizzle of extra virgin olive oil, fresh basil leaves .
-
2Bring some water to a boil ( timer 1/2 cup). Add the cashews to a bowl, then cover with just enough hot water to soak; soak while you make the soup. Reserve 1 cup of hot water for step 4(c).
-
3Chop the onion.
-
4Heat a medium Dutch oven (or sauté pan) over medium heat with the olive oil or butter for a few minutes (or until the butter is melted). Add the onion with a pinch of salt. Sauté for 7 minutes , stirring occasionally.
-
5While the onion cooks, prepare the other ingredients. Chop the garlic; add to a small bowl with the tomato paste, oregano, and red pepper flakes (if using). Bring a large saucepan of water to a boil for the tortellini. Stir the Better Than Bouillon into the 1 cup hot water until dissolved.
-
6Add the garlic-tomato paste mixture to the pot. Cook for 2 minutes , stirring frequently. Pour in the prepared broth, scraping up any browned bits. Bring to a simmer. Simmer for 5 minutes, or as long as it takes you to complete step 6.
-
7While the soup simmers, blend the soup base and cook the tortellini. Soup base: Add the following to a stand blender: roasted red pepper, canned tomatoes, nutritional yeast, 1/2 tsp kosher salt, and several cracks of pepper. Drain and rinse the cashews, then add those in. Blend on high until completely pureed and smooth, and all the cashew bits have been pulverized. Tortellini: Once the pot of water is boiling, season generously with salt. Cook the tortellini according to the package instructions, about 2 to 4 minutes. Drain well and set aside.
-
8Carefully transfer the simmered broth mixture to the blender. Blend until well combined and smooth. Taste, adding salt or pepper as desired.
-
9Ladle the soup into bowls. Top each soup bowl with tortellini, then add a drizzle of olive oil and slivered basil (if using).