serves 2 ~ $2.70 per serving
ingredients
- 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
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
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!
Hi AVA, glad you liked it!! 🙂
Hi, one more question–what kind of pepper did you use? Is this a red bell pepper or a spicy pepper?
Hi Anon, yes, a red bell pepper!
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.
Anon, yes, two servings! Will edit this!
Hi – How many servings is this soup. I am sure you must say, but I have ready twice, but missing it somewhere. Thanks, elysa
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.
Yum!
First attempt at a raw recipe… The tomato red pepper soup is delicious.
Yay!
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! : )
Glad you like it!
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!
So glad you liked it, Alexis! 🙂
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?
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 🙂
That is one nice looking and tasty soup!
TY!
Your soup is beautiful–photos are stunning!!
Peace and Raw Health,
Elizabeth
Thanks, Elizabeth!
I will make this today, thanks do much!
Excellent! Let me know how it turns out!
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!
Hi Kristin! Glad you like them!