This vibrant soup is outrageously delicious and amazingly simple to make. It’s creamy, rich, healthy and comforting. This vegan and gluten-free roasted pepper soup is enhanced by the addition of fresh herbs and puréed cashews. The plant (or coconut) milk and cashew puree make this soup exceptionally creamy and transform it into a luscious, velvety soup.

The base and main powerhouse of flavor for this soup are the roasted peppers. You can buy them pre-roasted in a jar but I strongly recommend you make your own. It’s so quick and easy. Just roast a full tray of peppers in the oven until blistered and charred, place them in a plastic bag and seal until the skin softens and wrinkles, then remove the skin. You can also place the peppers directly on your BBQ until they blister and char. I make whole batch when these are in season and then freeze them for future use.

Who knew it would be so easy to make this Roasted Pepper Soup. A few simple ingredients, including roasted peppers, shallots, garlic, cashew puree, vegetable broth, almond milk and loads of herbs will create a beautiful velvety soup, without the use of any dairy. This cozy, comforting soup is completely vegan, dairy and guten-free & takes less than 30 minutes to make. A great choice for a weeknight meal.

This is one of my all-time favorites, an absolute comfort food. Heat the oil in a medium sized pan on medium heat. When the oil begins to shimmer, add the chopped shallots and cook until soft. Then add the minced garlic and cook for 2-3 minutes more until the garlic is fragrant.

Add the vegetable broth and scrap the bottom to remove any hard bits. Add in the roasted peppers, salt, chilli and herbs. Remove from heat and set aside. Place the soaked cashews and almond milk in a blender and puree into a smooth paste. Add the broth and peppers mixture and blend into a smooth, velvety soup. Pour the soup back into the pan and place it on medium heat to simmer. Stir in the apple cider vinegar and smoked paprika.

Taste and adjust the spice to your preference. Serve hot and enjoy!

Roasted Pepper Soup

Servings

Ingredients

• 4-5 Large Sweet peppers roasted, peeled and chopped
• 1 Cups Vegetable broth
• 1 Cup Almond Milk Option to use any other type of milk
• 1/3 Cup Raw cashews soaked overnight or at least 2 hours in water
• 2 Shallots minced
• 3 Garlic clove minced
• 1 Tablespoon Oil
• 1 Teaspoon Chilli Flakes
• 1 Teaspoon Himalayan salt (or pink salt)
• 1 Teaspoon Smoked Paprika
• 1 Tablespoon Apple cider vinegar
• Fresh Basil, oregano, thyme

Servings Ingredients 4-5 Large Sweet peppers roasted, peeled and chopped 1 Cups Vegetable broth 1 Cup Almond Milk Option to use any other type of milk 1/3 Cup Raw cashews soaked overnight or at least 2 hours in water 2 Shallots minced 3 Garlic clove minced 1 Tablespoon Oil 1 Teaspoon Chilli Flakes 1 Teaspoon Himalayan salt (or pink salt) 1 Teaspoon Smoked Paprika 1 Tablespoon Apple cider vinegar Fresh Basil, oregano, thyme

Instructions

1. Heat the oil in a medium sized pan on medium heat. When the oil begins to shimmer, add the chopped shallots and cook until soft. Then add the minced garlic and cook for 2-3 minutes more until the garlic is fragrant.
2. Add the vegetable broth and scrap the bottom to remove any hard bits. Add in the roasted peppers, salt, chilli and herbs. Remove from heat and set aside.
3. Place the soaked cashews and almond milk into a blender and puree into a smooth paste. Add the broth and peppers mixture and blend into a smooth, velvety soup. You may need to complete this in batches. Pour the soup back into the pan and place it on medium heat and bring to simmer.
4. Stir in the apple cider vinegar and smoked paprika. Taste and adjust the spice to your preference. Serve hot and enjoy!