Roasted Red Pepper Pasta Soup

In the first step I roasted the whole red bell pepper on the stove. It took about 5 minutes.

Then, in a saucepan, I melted vegan butter and tossed in garlic clove, oregano and basil.

Immediately I sauteed chopped onion in it until translucent.

Then, I chopped the roasted pepper and tossed in the saucepan. Sauteed it for a minute.

Thereafter, I poured vegetable broth along with water and let it cook for few minutes. Afterwards, I let it cool for sometime (depending on your blender) and then blended the soup in a blender.

Turned on the flame and added the dry pasta. Let it cook uncovered until pasta is al dente (not too soft and not too mushy). Now, season it with cashew cream, salt and pepper.