Vegan Mofo Day 18 Part Deux: Chunky Red Roasted Pepper & Tomato Soup

Soup number 2.

Red roasted peppers in a jar?
Who would've thought?
I went to Trader Joe's (so convenient that it's near school!) to gather ingredients to make a little tomato soup for dinner and couldn't resist picking up a clear glass jar of this red roasted red and yellow pepper phenomenon. Once opened up, the smells that the stuffed nose could detect appeared perfect for chunky tomato soup.
Yes. I did have the tingly urge for a grilled cheese sandwich, but declined, wanting to save the cheesy stuff for an occasion to be completely appreciated. We all know vegan cheese does not come cheap. Well, unless you have a coupon. And I've never ever seen a coupon for Daiya or raw cashews. Mmmmhmmmmm raw cashew grilled cheese.....
Well, back to the sick girl's soup.
This chunky tomato yumminess has the look of salsa, but is far from it. Cilantro flare and a squeeze of zesty lemon juice bring such a wonderfulness to tomatoes and fire roasted peppers. I didn't seed the tomatoes or peel them, call it laziness, but I actually adore it all. Those seeds add a texture and tiny tear dropped shape prettiness to a hearty dinner that warms the insides. Just so pleasant.
What more can one ask for in a soup?
However, if chunkiness is not your forte just pour into a food processor or blender (or use an emulsifier and if you have one I'm so jealous!) for a smooth creaminess that doesn't mimic the look of salsa or elicit cravings for crispy blue corn tortilla chips.

Chunky Red Roasted Pepper & Tomato Soup Ingredients and Preparation

2 tomatoes, diced
1 red roasted pepper, chopped
1/2 cup water
1/4 cup cilantro
2 teaspoon lemon juice
1 teaspoon garlic
1 teaspoon oregano
1/2 teaspoon parsley
1/2 teaspoon salt
1/2 teaspoon onion powder

Inside of a medium heated pot, blend all ingredients together. Cook for 10-15 minutes on low heat.

Enjoy slowly.