The interwebz failed me when I was looking for a vegan roasted red pepper tomato soup. Lessons learned: do not put the pepper skin in as one recipe suggested. Too much cashew cream is not good either. Dry herbs are a terrible idea. . .I speak from experience. Below is a recipe of my own making. I think 1-2 stalks of celery would do well in here but I did not have any.

1/4 cup raw cashews, soaked
1 red pepper (roasted, see below)
2, 14 oz cans of diced tomatoes
2 large carrots
1/2 white onion diced
2 cloves garlic
1 bay leaf
3-4 cups vegetable broth
1 tablespoon olive oil
1/2 cup of basil
Salt and pepper to taste

Prepping the cashew cream: Soak cashews overnight. Before you make the soup prepare your cashew cream. Drain the soaking liquid and rinse the cashews. Puree cashews with 1 cup of broth.

Prepping the roasted red pepper: In a toaster over or oven, broil the pepper at 500degrees close to the heating element. Turn ever 5-10 min to skin on each side chars but does not burn the pepper flesh. Once all sides are done, remove from the oven and let the pepper cool. Once cool enough to touch, peel off the skin. Chop coarsely. Takes about 20-30min to char the full pepper.

In a heavy bottom pot, saute onion and bay leaf in olive oil on a medium heat. Once the onion gets golden, add garlic and cook until the garlic is fragrant. Add in carrots and 1 cup of broth. Turn to high heat, cover and bring to a boil. After the soup comes to broil, simmer covered for 5 min. Once the carrots are soft, add in pepper and tomatoes. I find this the easiest time to blend everything because there is not much liquid in the pot. Take out the bay leaf and set aside. Puree all the vegetable in the pot in a blender or use an immersion blender. If using an actual blender, pour the soup back into the pot along with the bay leaf. Blend the basil with 1 cup of broth and add to the pot. Add in the cashew cream. Mix well and bring to a boil. Simmer for 20-25 minutes. Salt and pepper to tastes.

4-5 large red bell peppers
Mushroom Farrow (Alessi or you can make your own farro or use mushroom risotto)
Mozzarella cheese
Pasta sauce
Fresh Basil

Slice bell peppers in half. Clean the insides and lay skin side down linked up in a 13x9 pan. Bake for 20-30 min at 400 degrees (depends on how well you like your peppers cooked. I like mine well done). While the peppers are roasting, cook farrow as package directions. Once the peppers are done, stuff with farrow. Top with a generous amount of pasta sauce. Add desired amount of mozzarella. Bake for 25-30 minutes. Remove from oven and top with chopped fresh basil.

The original recipe is from 2001 issue of Bon Appetite. I'm going to post the original because I think if you actually follow it, it'll taste more delicious than what I made. Then, I'll post notes describing my modifications, which still was good, but not as good.

Note: Made this again and followed the recipe: makes a HUGE  difference. Store bought pesto is not an option for this recipe! So much of the flavor comes from the fresh basil so if you can't make or get fresh pesto, don't even bother with this one. Also, for something stew-like like this, a softer potato is definitely better; I used redskin because I couldn't find white at my grocery store and that was good too! Same thing with the cannellini beans, fit much better than kidney beans in this recipe. 

Would still suggest adding mushrooms -- I think it would fit well and add a nice texture and flavor. 

Ingredients
Pesto:

• 2 cups (packed) fresh basil leaves
• 1/2 cup drained canned diced tomatoes
• 3 tablespoons freshly grated Parmesan cheese
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, peeled

Soup:

• 2 large leeks (white and pale green parts only), chopped
• 2 medium carrots, peeled, diced
• 1 6-ounce white-skinned potato, peeled, diced
• 3 tablespoons water
• 8 cups canned vegetable broth
• 1/2 cup orzo (rice-shaped pasta)
• 6 ounces green beans, trimmed, cut into 1/2-inch pieces
• 1 15-ounce can cannellini (white kidney beans), rinsed, drained
• 1/4 teaspoon dried crushed red pepper

• 2 tablespoons freshly grated Parmesan cheese

Directions

For pesto:
Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)

For soup:
Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes. Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes. Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.

Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.


Notes/Modifications:
- store bought pesto instead of making your own (I'm cheap so I didn't want to buy the basil, but fresh pesto is always better. Whatever you do, don't skip the pesto in this recipe because it really makes the flavor of this soup!
- russett potato instead of white-skinned (white-skinned will probably absorb the flavors better and be creamier in general)
- frozen green beans instead of fresh (obviously, fresh is much better)
- kidney beans instead of cannellini (I think the flavor of cannellini will fit this soup better)
- using pecino romano instead of parmesan (not much difference here)
- adding mushrooms (I didn't actually do this, but I think they would taste good in this soup)

Notes: I got this recipe from the kitchn, but have made a few alterations in terms of ingredients and cooking the mung beans. Without a quick saute, I felt they still tasted sort of raw. This recipe requires a little forethought in that the mung beans need to be soaked overnight. Fresh basil in an absolute must  for this recipe. It makes it. So it's not the best choice to make it in winter when herbs are so expense. But definitely a new favorite. Serves 4.



Ingredients:

3/4 cup dried mung beans
1 15 oz can of corn kernels
1 small red onion, diced (about 1/2 cup)

 2 cloves garlic, minced
1/2 habanero pepper, minced
1/2 cup basil leaves, chopped
3 tablespoons extra virgin olive oil
juice of one lemon
salt
 

Directions:

• Pick over, rinse, and drain the mung beans. Place them in a bowl and cover completely with cold water. Set aside to soak overnight or at least 8 hours, then drain.
• Bring a pot of water to a boil over high heat. Add the beans, let the water return to a boil, then reduce head to medium. Simmer until the beans are tender but not mushy, about 10-15 minutes.
• While the beans cook, in a large bowl, whisk together olive oil and lemon juice. Add salt, garlic, habanero, onion and corn.
• Drain the beans and saute for 3-5 minutes with just a drop of oil.
• Toss beans into bowl, mixing well, and stirring in the basil at the end.
• Serve at room temperature or chilled.

This recipe is based on a recipe by Ina Garten from Barefoot Contessa

Vegetables
1 small eggplant, peeled and 1 inch dice (peeling it is key because the peel burns while roasting. . .it tastes quite disgusting if not peeled)
1 red bell pepper, 1 inch dice
1 yellow bell pepper, 1 inch dice
1 onion, pelled and 1 inch dice
2 garlic cloves, minced
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil

1/2 pound orzo
4 scallions, minced (white and green parts)
1/3 cup pine nuts, toasted
3/4 pound feta, 1/2 inch dice
20 fresh basil leaves, cut into julienne

Dressing
1/3 cup lemon juice (2 lemons)
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Preheat oven to 425 degrees. Toss eggplant, bell peppers, onion, garlic with olive oil, salt, and pepper on a large cookie sheet. Bake for 40 mins until browned. Turn once while baking.

Cook orzo as directed on package. I recommend keeping it al dente. Drain and transfer to large serving bowl. Add roasted vegetables, scraping all the liquid and seasoning from the roasting pan into the pasta bowl.

For the dressing combing lemon juice, olive oil, salt, pepper and pour onto pasta mixture. Let cool to room temperature. Then add scallions, pine nuts, feta, basil. Serve at room temperature.

Serves 6

2 cloves of garlic, minced
1 chili pepper, chopped
2 Chinese eggplants, cut into 1/2 inch to 1 inch pieces
1/4 cup water
1/2 tablespoon sugar
2 tablespoons soy sauce
1 cup loosely packed basil leaves
salt to taste

Saute garlic and chili until garlic is fragrant. Add eggplant, sugar, soy sauce, water, stir all together and cover eggplant for 5-7 minutes to let it cook. Once eggplant is cooked to a desired consistency, turn off heat and add basil, stirring it in quickly to prevent browning. Serve hot with rice.

Serves 3-4

1 cup assorted cherry, grape, tear drop tomatoes halved
1/3 cup red onion, finely chopped
1 1/2 tbs olive oil, plus additional for brushing
1 1/2 tbs chopped fresh basil
1 tbs balsamic vinegar
1 large loaf focaccia, halved horizontally (reserve half for another use)
1 garlic clove, peeled, halved

Combine tomatoes, onion, olive oil, basil, balsamic vinegar in a medium bowl. Season with salt and pepper. Can be made 2hrs ahead. Cover and let stand at room temperature, tossing occasionally.

Preheat broiler. Place focaccia half, cut side up, on baking sheet; brush with olive oil. Toast bread in broiler until top is golden brown, watching closely to avoid burning, about 2 mintues. Immediately rub cut side of bread all over with halved garlic. Then cut focaccia crosswise into 4 equal pieces.

Top toasted focaccia with tomato mixture and serve.

Serves 4

Makes about 1 1/3 cups
Active time: 15 min Start to finish: 15 min
 
3 large garlic cloves
1/2 cup pine nuts
2 oz Parmigiano-Reggiano, coarsely grated (2/3 cup)
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
1/2 cup extra-virgin olive oil

With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated. Pesto keeps for 1 week in the fridge, cover surface with plastic wrap.


NB: toast pine nuts. Walnuts taste better in pesto (to me)

  :If you intend to freeze the pesto,  leave out cheese, nuts and garlic and make a simple base of basil, olive oil, salt and pepper. Freeze it in ice cube trays, once frozen, transfer to a freezer bag, and then you can grab one and throw it into anything that calls for pesto or basil. Once thawed add fresh cheese, garlic, and nuts.

  :Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.