This vibrant Yellow Pepper Soup is a celebration of summer flavors, transforming simple yellow bell peppers into a luxurious, creamy broth. By blending soaked cashews with vegetable stock, you achieve a rich, velvety texture without any dairy, making it perfect for vegan and vegetarian diets. The sweetness of the peppers is balanced by a hint of dry mustard and aromatic shallots, creating a complex yet comforting flavor profile. It&# 226;ÂÂs an ideal weeknight dinner that comes together quickly but feels elegant enough for entertaining. Serve it warm with crusty bread for a satisfying meal that highlights the natural sweetness of seasonal vegetables.
Yellow Pepper Soup
Description
This vibrant Yellow Pepper Soup is a celebration of summer flavors, transforming simple yellow bell peppers into a luxurious, creamy broth. By blending soaked cashews with vegetable stock, you achieve a rich, velvety texture without any dairy, making it perfect for vegan and vegetarian diets. The sweetness of the peppers is balanced by a hint of dry mustard and aromatic shallots, creating a complex yet comforting flavor profile. It&# 226;ÂÂs an ideal weeknight dinner that comes together quickly but feels elegant enough for entertaining. Serve it warm with crusty bread for a satisfying meal that highlights the natural sweetness of seasonal vegetables.Ingredients
Directions
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Heat the olive oil in a medium skillet over medium heat.
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Add the yellow bell peppers and chopped shallots to the skillet.
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Cover the skillet and cook, stirring occasionally, until the peppers are very soft, about 8 to 10 minutes.
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Remove the skillet from the heat.
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Place the raw cashews and 1.5 cups of the vegetable stock in a blender.
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Blend the cashews and stock until completely smooth, about 1 minute.
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Add the cooked peppers and shallots, dry mustard, salt, and black pepper to the blender.
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Puree the mixture until smooth and combined.
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Pour the blended soup into a medium saucepan.
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Stir in the remaining 2 cups of vegetable stock.
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Bring the soup to a simmer over medium heat, stirring occasionally.
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Serve hot, garnished with fresh parsley sprigs.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 89.5kcal
- % Daily Value *
- Total Fat 7.7g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 5.2g2%
- Dietary Fiber 1.9g8%
- Sugars 3.2g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a thicker soup, reduce the amount of additional stock added at the end.
You can soak the cashews in hot water for 15-20 minutes before blending to ensure an extra creamy texture, though not strictly necessary if using a high-powered blender.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or stock if the soup has thickened too much.
This soup freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
