An easy, vegan, and souper delicious meal. See what I did there? ;)
By some strange act of magic, we are officially in December and 2020 is nearly coming to a close (never thought I'd utter those words). Given that it is positively frigid in Atlanta right now, all I want is buckets of warm soup, big sweaters, and a toasty fire. Plus, I truly cannot stomach the thought of yet another plate of leftovers (although I love stuffing as much as the next gal, I've officially hit my limit). While some of my winter day-dreams have been interrupted with the reality of rapidly approaching accounting finals, I'm still cozying up with this roasted red pepper soup.
I came up with the idea for this soup last year right around this time when I was dealing with a gnarly head and chest cold. I was so congested and my throat was excruciatingly sore, so the subtle spice and creamy texture of this soup was a sweet sweet relief. I've been making it religiously ever since, and shared the recipe for it on the Institute of Integrative Nutrition's blog as well-- In other words, I basically wax poetic about this recipe to whoever will listen.
I've since revamped the photos further, but the recipe is same. Like most things that I make, it's a fairly versatile recipe, meaning you can play with the ratios of pepper to tomatoes to cashews as you please. Another option for those with nut allergies could be subbing the cashews for white beans or chickpeas, though I can't personally vouch for this method.
This soup shares some similarities to a romesco sauce in that they both have tomatoes and nuts, as well as the levantine dip known as Muhammara. The history and origins of both dishes are extremely interesting, and definitely worth some further investigation. Omayah Atassi of Omayah Cooks has a great blog post about Muhammara here that explains a bit more about the dishes's origins and the cultural implications of such.
Onto the recipe!
Roasted Red Pepper Soup~
-4 red peppers
- 1 can tomatoes
-3 clove garlic, minced
-1/2 yellow onion, chopped
-1 cup cashews
-scant 2 cups of stock of choice
-1/2 tsp red pepper flakes
-3/4 tbsp salt (to taste)
-1.5 tbsp olive oil
Preheat your oven to 450°F. Place peppers on a sheet tray and place in the middle rack of your oven for about 20—30 minutes, or until the skin is blistered and the flesh is fork tender. Remove, wrap with aluminum foil, and let cool. Once room temperature, peel as much of the skin from the peppers as you can, and scoop out the seeds and tear off the stem. Add peppers to a blender and pulse until a rough paste forms. Place a medium sized pot over your stove top and warm over medium high heat for 1-2 minutes. Add the olive oil and let warm for an additional 1 minute. Add onion, garlic, and red pepper flakes and sauté until onions are roughly translucent, about 3—4 minutes. Add your canned tomatoes, stock, pureed peppers and salt to the pot and bring to a boil. Turn off the heat. Add the cashews to your blender first, then top with half of your soup mixture, being careful not to overfill the blender. Blend on medium speed until fully smooth. Transfer blended mixture into a separate bowl or pot while you blend the remaining stock. Once all the soup has been blended together, transfer everything back into your original pot set over a simmer and give the soup a stir. Enjoy as desired.