Creamy Tomato and Red Pepper Soup
4 servings. All measurements below are estimates, I measured nothing and you don't need to either.
1 tablespoon olive oil
1 yellow onion, diced
5 small mushrooms, diced
2 garlic cloves, chopped
1 1/2 cups diced boxed (or canned) tomatoes
1 cup vegetable broth
a few shakes of red pepper flakes
large handful cashews (use tahini instead if not using a high speed blender)
1 cup or so unsweetened, plain almond milk (or another milk you prefer)
About 1 cup Greek yogurt
Saute the onions and red pepper in the oil until they start to soften, about 5 minutes. Then add the mushrooms and garlic and saute for a few more minutes. Then add the tomatoes, broth, red pepper flakes, pepper and salt. Bring to a low simmer for a few minutes. If using an immersion blender, add about 1 tablespoon of tahini, the almond milk and yogurt to the pot, turn off the heat and blend. Then bring to medium heat and heat through.
If using a high speed blender, add the tomato/pepper mixture into the blender with the cashews, milk and yogurt and blend for a few minutes until creamy and hot.