Vegan Roasted Red Pepper Soup
Fire-roasted red bell peppers form the base of this smooth, smoky soup, blended with caramelized onions, garlic, and a spoonful of cashew butter for body and richness. The cashew butter replaces the cream found in traditional versions, keeping the soup fully plant-based. It works equally well as a starter or a light main and takes about 50 minutes start to finish.
Equipment
- 1 Blender (high-speed preferred)
- 1 Large soup pot or Dutch oven
- 1 Baking sheet
- 1 Parchment paper
- 1 Wooden spoon
Ingredients
- 4 large red bell peppers organic preferred; halved and seeds removed
- 1 tablespoon olive oil extra virgin
- 1 medium-sized yellow onion diced finely
- 3 cloves garlic minced
- 2 teaspoons smoked paprika
- 1 teaspoon sea salt or to taste
- ¼ teaspoon black pepper freshly ground
- 3 cups vegetable broth low-sodium preferred
- 2 tablespoons cashew butter unsweetened, creamy; for richness
- 2 teaspoons red wine vinegar or apple cider vinegar
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Place halved red bell peppers cut-side down and roast for 25–30 minutes until skins are blistered and starting to blacken slightly. Remove and cover with foil for 10 minutes to steam (this makes peeling easier). Peel and roughly chop once cooled slightly.
- In a large soup pot, heat olive oil over medium heat. Add diced onion and sauté for 6–8 minutes until translucent and lightly caramelized. Add minced garlic and cook for 1 more minute until fragrant.
- Stir in smoked paprika, sea salt, and black pepper. Cook for 30 seconds to bloom the spices.
- Add the peeled, roasted peppers and vegetable broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 10–15 minutes.
- Stir in cashew butter and vinegar. Use an immersion blender directly in the pot or transfer to a high-speed blender to puree until smooth and velvety. Return to pot and adjust seasoning if needed.
- Simmer an additional 5 minutes to develop flavor. Serve warm and garnish as desired.
Notes
- For a richer flavor, you may add 1/2 teaspoon of cumin to the spice mix.
- You can substitute sunflower seed butter for cashew butter for a nut-free version.
- Make ahead: You can roast and peel peppers a day ahead and store them covered in the fridge.
- If you don’t have smoked paprika, a dash of liquid smoke adds a similar dimension.
Nutrition
Calories: 149kcalCarbohydrates: 18gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1297mgPotassium: 466mgFiber: 5gSugar: 10gVitamin A: 6004IUVitamin C: 213mgCalcium: 29mgIron: 1mg
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