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Roasted Red Pepper and Cashew Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Large pot
  • Blender

Ingredients
  

  • 4 large red bell peppers
  • 1 cup raw cashews, soaked in water for 2 hours
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped, for serving

Instructions
 

  • Preheat the oven to 425 degrees. Place the red bell peppers on a baking sheet and roast for 25 minutes until the skins blister. Let them cool, then remove the stems, seeds, and skins.
  • Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until soft. Stir in the minced garlic and smoked paprika and cook for 1 minute more.
  • Pour in the vegetable broth and add the roasted peppers, soaked cashews, salt, and black pepper. Bring the mixture to a simmer and cook for 10 minutes.
  • Transfer the soup to a blender in batches and blend until completely smooth. Return the soup to the pot and heat through for a few minutes.
  • Ladle into bowls and top with chopped fresh parsley before serving.

Notes

Soak the cashews ahead so they blend into a silky base without any grainy bits. If the soup thickens after storage, stir in a splash of broth while reheating to loosen it back to the right consistency.
Course: Soup
Cuisine: American
Equipment: Baking sheet, Large pot, Blender