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Yellow Pepper Soup

Yellow Pepper Soup recipe image
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;€™s 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 89.5
Dietary: Gluten-free, Vegan, Vegetarian
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;€™s 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
  • 2 tablespoon Olive oil
  • 3 lg Yellow bell peppers
  • 4 medium Shallots, seeded and coarsely chopped
  • 1.5 cups Raw cashews
  • 3.5 cups Vegetable stock or bouillon
  • 1 teaspoon Dry mustard
  • 0.5 teaspoon Fine sea salt
  • 0.13 teaspoon Freshly ground black pepper
  • 1 bunch Parsley sprigs, for garnish
Directions
  1. 1
    Heat the olive oil in a medium skillet over medium heat.
  2. 2
    Add the yellow bell peppers and chopped shallots to the skillet.
  3. 3
    Cover the skillet and cook, stirring occasionally, until the peppers are very soft, about 8 to 10 minutes.
  4. 4
    Remove the skillet from the heat.
  5. 5
    Place the raw cashews and 1.5 cups of the vegetable stock in a blender.
  6. 6
    Blend the cashews and stock until completely smooth, about 1 minute.
  7. 7
    Add the cooked peppers and shallots, dry mustard, salt, and black pepper to the blender.
  8. 8
    Puree the mixture until smooth and combined.
  9. 9
    Pour the blended soup into a medium saucepan.
  10. 10
    Stir in the remaining 2 cups of vegetable stock.
  11. 11
    Bring the soup to a simmer over medium heat, stirring occasionally.
  12. 12
    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.

Keywords: yellow pepper soup, vegan soup, cashew cream, vegetarian, dairy free, bell peppers, healthy dinner, blended soup, comfort food, meal prep, easy soup, plant based
Read it online: https://www.chefs-mate.com/recipe/yellow-pepper-soup-2/