Roasted red pepper soup and croutons: gluten free, creamy and vegan

I was planning to make butternut squash soup today, but then I realized the butternut squash had gone bad.

Then I was going to make sweet potato soup with peanut butter. Sadly, the sweet potato had also gone bad.

So there I was; craving soup, sick of lentils, needing to make something.

My eyes noticed a lonely jar of roasted red peppers in the back of the pantry. The birth of the soup! 

Ingredients 
1 jar roasted red peppers 

1 shallot 

2 cups vegetable broth

1 tbsp minced garlic 

2 tbsp nutritional yeast 

1/2 tsp smoked paprika

1/2 cup unsalted cashews 

1/2 cup tomato sauce 

Directions
1. Sauté garlic and shallot

2. Toss in peppers and sauté a little bit more

3. Dump in a couple cups of vegetable broth, the paprika, the nutritional yeast and the tomato sauce. Stir. 

4. Bring to a boil and then lowered to simmer for a few minutes

5. Toss most of the soup in a blender with the cashews, blend until smooth and mix back with whatever soup you left. You can put all the soup in the blender, but I like some chunky bits!

As for making croutons, I simply cut up a piece of gluten-free vegan bread (I love Thornbury bakery), toss in a tablespoon of olive oil, and sauté on a pan with a little bit of minced garlic until crispy. 

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