Dairy Free Creamy Roasted Red Pepper Soup

When the weather gets chilly, I always find myself craving a warm bowl of soup.

This creamy roasted red pepper soup is one of my favorite things to make because it feels so comforting and rich.

The best part is that it is completely dairy free. If you cannot eat dairy, or simply want to eat lighter, you do not have to miss out on creamy soups.

Instead of heavy cream, I use raw cashews to get that smooth and silky texture.

It takes very little effort to blend together, and it tastes like something you would order at a nice cafe.

Why This Recipe Is a Keeper

Ultra Creamy Texture – Blended cashews make this soup amazingly smooth and velvety without adding a single drop of dairy cream.

Deep Smoky Flavor – Broiling the fresh peppers brings out a rich, naturally sweet, and smoky taste you will love.

Bold Savory Taste – Fire roasted tomatoes and smoked paprika create an incredible warmth that keeps you coming back for more.

Perfect Flavor Balance – A splash of balsamic vinegar brightens the sweet roasted vegetables with the perfect touch of tang.

Here’s What You’ll Need

• 4 Red Bell Peppers, Halved & Seeded
• 2 tbsp Olive Oil
• 1 medium Yellow Onion, Diced
• 4 cloves Garlic, Minced
• 1 tsp Smoked Paprika
• 1/4 tsp Red Pepper Flakes
• 1 can (14.5 oz) Fire Roasted Diced Tomatoes
• 3 cups Vegetable Broth
• 1/2 cup Raw Cashews
• 1 tsp Balsamic Vinegar
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 cup Fresh Basil, Chopped

How to Make It

Step 1

Preheat the broiler and line a baking sheet with foil. Place the peppers skin side up and broil for 10 to 12 minutes until the skins are blackened and blistered.

Step 2

Transfer the peppers to a bowl, cover tightly and let them steam for 10 minutes. Peel off the skins and discard them.

Step 3

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, then stir in the garlic, smoked paprika and red pepper flakes for 1 minute.

Step 4

Add the roasted peppers, tomatoes, broth and cashews. Bring to a boil, then simmer for 15 minutes until the cashews are soft.

Step 5

Carefully transfer the soup to a high speed blender, venting the lid, and blend until completely silky. The simmered cashews create a rich, creamy texture without any cream.

Step 6

Return the soup to the pot and stir in the balsamic vinegar, salt and pepper. Serve topped with fresh basil.

Recipe Tips

Get a Real Char on the Peppers

You’ll get the best results if you let the pepper skins turn completely black and bubbly under the broiler.

That dark skin gives the soup its rich, smoky flavor. It also makes peeling the skins off later super quick and simple.

Do Not Rinse the Roasted Peppers

After steaming the peppers in the covered bowl, peel them using just your fingers or a clean paper towel.

I recommend avoiding the sink, because running water over the peppers washes away their sweet juices and roasted flavor.

Pre-Soak Cashews for a Regular Blender

If you do not own a high-speed blender, soak your raw cashews in boiling water for 20 minutes before cooking.

Simmering them in the pot softens them well, but pre-soaking guarantees your soup turns out completely smooth without any gritty bits.

This is the secret to getting that thick, dairy-free creaminess that tastes just like heavy cream.

What to Make Next

• Dairy Free Broccoli Cheddar Soup
• Dairy Free Chicken Gnocchi Soup
• Dairy Free Loaded Baked Potato Soup
• Dairy Free Tomato Basil Soup with Grilled Cheese Croutons
• Dairy Free Zuppa Toscana

Popular Questions

Do I need to soak the cashews before making this soup?

You do not need to soak them beforehand because simmering them directly in the warm broth softens them up nicely.

If you do not own a high-speed blender, soaking them in hot water for twenty minutes before starting can help them blend even smoother.