Raw Food Recipe: Tomato Red Pepper Soup

serves 2 ~ $2.70 per serving
  • 3 ripe tomatoes, quartered ($3.00)
  • 1 red pepper, chopped ($.60)
  • 2 carrots, chopped ($.10)
  • 4 tablespoons tahini ($.80)
  • 4 dates ($.40)
  • 1 small clove garlic
  • 1 teaspoon chipotle seasoning 
  • juice of one lime ($.50)
  • salt and pepper to taste
  • 4 tablespoons celery, minced 
  • 1 tablespoon olive oil (optional)
This soup makes a beautiful color that is cheerful any time of year. Meatier tomatoes, such as Romas, make a thicker soup and are ideal if you can find them. If not, just look for the freshest tomato available. I used frozen tomatoes from the summer garden, which worked out really well.
In a blender, puree the tomatoes, red pepper, carrots, tahini, dates, chipotle, and lime juice until very smooth. Add salt and pepper to taste. Garnish with minced celery and add a little swirl of olive oil, if desired.
Optional: If you like a thicker and even bolder soup, put the quartered tomatoes and chopped red peppers in the dehydrator for an hour or so before making the soup!
nutritional information:      calories: 262      fat: 15 gr      carbs: 26 gr      protein: 10 gr

Lisa Viger Gotte

Hello! I'm Lisa, an artist, photographer, author, gardener, navel-gazer, and lover of the planet and all its inhabitants. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.

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25 Responses

  1. AVA says:

    BRAVO! I've made this soup twice in the past week. So good!
    I added a swirl of Greek yogurt to give it more of a rich flavor.
    The tahini and the dates are the secret ingredients in my opinion!

  2. Anonymous says:

    Hi, one more question–what kind of pepper did you use? Is this a red bell pepper or a spicy pepper?

  3. Anonymous says:

    Anonymous, I was wondering about the number of servings as well. Most of the other soups are two so…maybe 2? Just a guess, though.

  4. Anonymous says:

    Hi – How many servings is this soup. I am sure you must say, but I have ready twice, but missing it somewhere. Thanks, elysa

  5. I just made this. My husband loves it! I used my Wolfgang Puck blender and ran it on high until 110 degrees to make it warm. Turned out smooth, thick and tasty.

  6. Anonymous says:

    First attempt at a raw recipe… The tomato red pepper soup is delicious.

  7. Cesca*QB says:

    Hi Lisa, I had your tomato*red*pepper soup today for lunch, so good! I just forgot to buy celery :/ and I used lemon instead of lime. I really enjoyed it, tks! : )

  8. I made this today from the week 9 meal plan. I wasn't sure how it would be because i've only had tahini one other time and it wasn't a pleasant experience. But this soup was SO good, even for a new raw foodie. Thanks Lisa!

  9. J. Simmons says:

    Made the soup for a vegan cooking party. It turned out delicious but mine didn't look as smooth as yours. Do you remember how long you ran the blender?

    • Lisa Viger says:

      J, I use a small blender and it takes as long as 4-6 minutes to make soups really smooth. Usually, I turn the blender on and go do something else in the kitchen for several minutes 🙂

  10. That is one nice looking and tasty soup!

  11. Elizabeth says:

    Your soup is beautiful–photos are stunning!!
    Peace and Raw Health,

  12. Anonymous says:

    I will make this today, thanks do much!

  13. Wow, just wanted to tell you I love all your recipes but the picture on this made me drool! It is as beautiful as I am sure it tastes. Thanks for brightening my day!