Roasted Red Pepper Soup

September 15, 2023

Imagine this: a cozy evening, an enthralling Netflix series, and a bowl of homemade Roasted Red Pepper Soup. Made with red peppers, onions, garlic, cashews, nutritional yeast. It’s simple but vibrant and delicious.

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Embracing the Fall Season

As we transition from scorching summer days to the coziness of autumn, there’s no better way to welcome the season than with a bowl of Roasted Red Pepper Soup. It’s one of my personal favorite for those moments when I need a warm and comforting bowl with very little effort. The beauty of this soup lies not only in its delicious simplicity but also in its ability to pack in a multitude of wholesome ingredients.

Roasted Red Pepper Soup

The Star of this Roasted Red Pepper Soup

Here’s the scoop on the star of our soup—red peppers. These vibrant veggies not only add a burst of color but also a wealth of health benefits to our dish. Red peppers are packed with vitamins, especially vitamin C, which is known for its immune-boosting properties. They’re also rich in antioxidants, and help reduce inflammation. Incorporating red peppers into your diet can improve skin health and digestion. So, with every spoonful of this Roasted Red Pepper Soup, you’re not only savoring a bowl of deliciousness but also treating your body to a dose of wellness. I am always in for dishes that bring health benefits along with amazing flavors.

Let’s Make the Roasted Red Pepper Soup:

  1. Start by cutting red peppers and onions into quarters and peeling garlic cloves.
  2. Place them on a baking tray and bake at 410°F for 40 minutes. Allow them to sit in the oven for another 15 minutes for the red peppers to soften. This will make it easier to peel off the skin.
  3. Once the red peppers cool down, peel off their skin.
  4. Everything gets placed in a blender with the cashews, nutritional yeast, salt, broth.
  5. Once blended it can be warmed up in a bowl in the microwave or gently in a pot, stirring often.
  6. Serve in a bowl, adding garnishes as desired.

Garnishes I Recommend:

  1. Roasted cashews
  2. Croutons
  3. Chilli flakes
  4. Chilli peppers slices
  5. Olive oil
  6. Chopped parsley or microgreens of choice

Roasted Red Pepper Soup

Recipe by Raquel QuevedoCourse: SoupsCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






  • 5 small size red peppers or 3 very large red peppers

  • 2 small yellow onions

  • 6 garlic cloves

  • 1/3 cup cashews

  • 2 tablespoons nutritional yeast

  • 1 cup vegetable broth

  • 1/2 teaspoon salt (taste the soup prior to adding salt as the broth may have enough salt)

  • To Garnish:
  • Chilli flakes

  • Sliced chilli pepper

  • Cashews

  • Olive oil

  • Croutons

  • Parsley or microgreens


  • Cut red peppers into quarters, onions into quarters, and peel garlic cloves.
  • Place them on a baking tray and bake at 410°F for 40 minutes. Allow them to sit in the oven for another 15 minutes.
  • Peel off the skin of the red peppers.
  • Place the roasted veggies in a blender and add the remaining ingredients.
  • Blend until smooth, then pour the mixture into a pot to gently warm the soup.
  • Serve in a bowl, adding garnishes as desired.

Recipe Video

Please be aware that the information provided with this recipe is intended solely for general informational purposes. While we have tried to accurately test this recipe and present precise measurements and instructions, individual results may vary due to differences in ingredient types, cooking equipment, or preparation techniques.The nutritional information accompanying this recipe is not intended as dietary or medical advice. For any specific health or nutritional inquiries, please consult a registered dietitian or healthcare professional. We disclaim any liability for inaccuracies or misrepresentation of the provided information. We encourage users to approach this recipe with a mindful understanding that cooking is both an art and a science, and to use their best judgment in the kitchen.

Nutrition Facts

2 servings per container

  • Amount Per ServingCalories200
  • % Daily Value *
  • Total Fat 11g 17%
    • Total Carbohydrate 23g 8%
      • Dietary Fiber 5g 20%
      • Sugars 7g
    • Protein 6g 12%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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