Raw Food Recipe: Tomato Red Pepper Soup

by · Published · Updated

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
 

25 Responses

  1. Kristin Whitaker says:
    January 11, 2013 at 6:07 am

    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!

  2. Anonymous says:
    January 11, 2013 at 1:46 pm

    I will make this today, thanks do much!

  3. Elizabeth says:
    January 11, 2013 at 2:28 pm

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

  4. Chinese restaurant Brisbane says:
    January 17, 2013 at 2:26 pm

    That is one nice looking and tasty soup!

  5. J. Simmons says:
    January 28, 2013 at 9:09 pm

    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?

  6. Alexis Kimbrough says:
    June 1, 2013 at 4:36 pm

    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!

  7. Cesca*QB says:
    June 12, 2013 at 1:32 pm

    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. Anonymous says:
    July 30, 2013 at 2:35 am

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

  9. Daniela Miriam Yevsa says:
    January 8, 2014 at 11:51 pm

    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.

  10. Anonymous says:
    May 11, 2014 at 7:07 pm

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

  11. Anonymous says:
    September 7, 2014 at 7:45 pm

    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.

  12. Anonymous says:
    September 7, 2014 at 7:51 pm

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

  13. AVA says:
    October 9, 2015 at 3:46 am

    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!