Chilled Red Pepper Tomato Soup with Roasted Pumpkin Seeds

Course Lunch
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 2
Author Daytime Vegan


  • 2 vine ripe tomatoes
  • 1 cup roasted bell peppers
  • 3 garlic cloves
  • 3 basil leaves
  • juice of 2 lemons
  • 1 cup vegetable stock or filtered water
  • ½ cup plain cashew milk homemade recipe on my website or store-bought
  • 2 teaspoons agave nectar
  • 1 teaspoon smoked paprika
  • salt and pepper to taste
  • ½ cup roasted pumpkin seeds


  1. Blend everything, except the pumpkin seeds, together in a blender until smooth. Let the soup chill in the refrigerator for at least 30 minutes to an hour. This will also give the ingredients time to combine a little more for an even better taste.
  2. Pour the chilled soup in your bowl and garnish with some of the pumpkin seeds. I always eat my soup with a simple veggie sandwich.

Recipe Notes

I like to eat this soup chilled, but you could easily warm in up on the stove for a few minutes.