Dairy Free Creamy Roasted Red Pepper Soup
This comforting soup delivers rich flavor and a wonderfully velvety texture. It is a satisfying favorite the whole family will love.
Equipment
- high-speed blender
- baking sheet
Ingredients
- 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
Instructions
- 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.
- Transfer the peppers to a bowl, cover tightly and let them steam for 10 minutes. Peel off the skins and discard them.
- 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.
- Add the roasted peppers, tomatoes, broth and cashews. Bring to a boil, then simmer for 15 minutes until the cashews are soft.
- 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.
- Return the soup to the pot and stir in the balsamic vinegar, salt and pepper. Serve topped with fresh basil.
Nutrition
Serving: 1servingCalories: 251kcalCarbohydrates: 23gProtein: 6gFat: 15g