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Yellow Pepper Soup

Yellow Pepper Soup recipe image
This vibrant Yellow Pepper Soup is a celebration of sweet, sunny flavors and creamy texture without any dairy. The secret lies in blending raw cashews with vegetable stock to create a luxurious, velvety base that mimics the richness of cream. Roasted yellow bell peppers provide the star flavor, offering a mild sweetness and beautiful golden hue. Aromatic shallots and a hint of dry mustard add depth and warmth, balancing the natural sugars of the peppers. Perfect for a light yet satisfying lunch or a comforting starter on chilly evenings, this vegan-friendly dish comes together quickly in a single pot and blender. Its an excellent make-ahead meal that tastes even better the next day as the flavors meld. Garnished with fresh parsley, its a healthy, elegant option that feels indulgent without the heavy ingredients.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 89.5
Dietary: Gluten-free, Vegetarian
Description
This vibrant Yellow Pepper Soup is a celebration of sweet, sunny flavors and creamy texture without any dairy. The secret lies in blending raw cashews with vegetable stock to create a luxurious, velvety base that mimics the richness of cream. Roasted yellow bell peppers provide the star flavor, offering a mild sweetness and beautiful golden hue. Aromatic shallots and a hint of dry mustard add depth and warmth, balancing the natural sugars of the peppers. Perfect for a light yet satisfying lunch or a comforting starter on chilly evenings, this vegan-friendly dish comes together quickly in a single pot and blender. Its an excellent make-ahead meal that tastes even better the next day as the flavors meld. Garnished with fresh parsley, its a healthy, elegant option that feels indulgent without the heavy ingredients.
Ingredients
  • 2 tablespoon Olive oil
  • 3 lg Yellow bell peppers
  • 4 medium Shallots
  • 1.5 cups Raw cashews
  • 3.5 cups Vegetable stock
  • 1 teaspoon Dry mustard
  • 0.5 teaspoon Fine sea salt
  • 0.13 teaspoon Freshly ground black pepper
  • Parsley sprigs
Directions
  1. 1
    Prepare the vegetables by seeding and coarsely chopping the yellow bell peppers. Peel and finely chop the shallots.
  2. 2
    Heat the olive oil in a medium skillet over medium heat.
  3. 3
    Add the chopped bell peppers and shallots to the skillet. Cover and cook, stirring occasionally, until the peppers are very soft and translucent, about 8 to 10 minutes.
  4. 4
    Remove the skillet from the heat and let the vegetables cool slightly.
  5. 5
    Place the raw cashews and 1-1/2 cups of the vegetable stock into a blender. Blend on high speed until completely smooth and creamy, about 1 minute.
  6. 6
    Add the cooked pepper and shallot mixture to the blender along with the dry mustard, salt, and black pepper. Puree until fully combined and smooth.
  7. 7
    Pour the blended soup mixture into a medium saucepan. Stir in the remaining 2 cups of vegetable stock.
  8. 8
    Bring the soup to a gentle simmer over medium heat, stirring occasionally. Do not boil vigorously. Heat through for about 2-3 minutes.
  9. 9
    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.

Keywords: yellow pepper, cashew cream, vegan soup, dairy free, mediterranean, blender soup, comfort food, shallots, vegetable stock, healthy dinner, make ahead, gluten free, easy recipe, warm soup, plant based, pepper soup, creamy texture, quick meal, vegetarian
Read it online: https://www.chefs-mate.com/recipe/yellow-pepper-soup/