Vegan Roasted Red Pepper Soup with Smokey Cashew Cream Recipe


All hail the humble cashew, that gives the creaminess to this robust and slightly smoky flavored soup and is also the base of our smoky cashew cream. Once the soup is blended, feel free to bump up the flavor and texture even further by adding your favorite veggies, such as roasted fennel or corn, or beans such as cannellini or navy beans. See the variations for more ideas. Garnish with the smoky cashew cream before serving.

The red bell peppers used to make this soup add delicious flavor and beautiful color, and they also contain a rich diversity of health-supportive nutrients. Highlights include vitamin C, carotenoids (beta-carotene, lycopene, lutein, and zeaxanthin, etc.), and other important phytonutrients such as quercetin, hesperidin, and kaempferol. These nutrients work together to support many systems of the body including the eyes, skin, and brain as well as vascular and immune health. 

Courtesy Mark Reinfeld – The Doctor & The Chef


4 - 6
4 cups water, or organic vegetable stock
1 cup diced organic yellow onion
1⁄2 cup thinly sliced organic celery
4 organic garlic cloves, pressed or minced
1 1⁄2 teaspoons Natural Grocers Brand Bulk Organic Italian Seasoning
5 large organic red bell peppers, 2 cups roasted
3⁄4 cup Natural Grocers Brand Bulk Cashew Pieces Non-GMO, raw or roasted unsalted
1 1⁄2 teaspoons Natural Grocers Brand Bulk Real Salt
1⁄4 teaspoon Natural Grocers Brand Bulk Organic Red Chili Pepper Flakes
1⁄8 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper
2 tablespoons chiffonade organic fresh basil
2 teaspoons organic balsamic vinegar
1 teaspoon organic wheat-free tamari sauce
  1. Prepare the Smoky Cashew Cream, recipe here.
  2. Preheat the oven to 400°F or HIGH broil. Place the water in a pot over medium high heat. Add the onion, celery, garlic, and Italian Spice mix, and cook for 20 minutes, stirring occasionally. Reduce the heat to low.
  3. Meanwhile, place the peppers on a well oiled baking sheet and lightly oil the peppers. If roasting at 400°F, cook until the skin on the peppers is bubbly and charred, approximately 45 minutes, using tongs to flip once or twice. If using the HIGH broil setting, broil until skin becomes black and charred, flipping frequently with the tongs to ensure even cooking, approximately 10 minutes, depending upon the heat of the oven. Place peppers in a bowl, cover with a lid or plate. Allow to sit for 15 minutes or until cool enough to handle. Carefully remove all or most of the skin, and all of the seeds. Measure out 2 cups for this recipe. Place in the pot with the cashews, salt, crushed red pepper flakes, and pepper, and stir well.
  4. Carefully transfer to a blender and blend until very creamy. Be careful not to overfill the blender. You will probably need to blend in two batches, using another pot or bowl to transfer the first blended batch. Return to the pot, add the basil and stir well before serving.

If you have a gas stove, you can roast the peppers by placing them directly over the flame and using your handy tongs to flip until charred on all sides.
If you wish you can saute the onion, celery, garlic, and Italian Spice mix, in 1 ½ tablespoons of olive oil before adding the water or vegetable stock.
Once blended, add 1 15-ounce can of drained cannellini or navy beans.
Add 1 cup of fresh or fire roasted corn after blending.
Once blended add 1 cup chopped fennel, and cook until tender over medium heat. You can also roast the fennel, by combining 1 cup of chopped fennel bulb, 1 teaspoon olive oil, a pinch of salt and pepper in a bowl and mix well. Roast at 375 until just tender, approximately 20 minutes. Add to soup after blending.

Source: Mark Reinfeld - The Doctor & The Chef