Creamy soups are always a good idea, especially when they’re loaded with nutrient-dense bone broth! This ridiculously creamy roasted red pepper soup is savory, flavorful, and healthy! This recipe was created by our friend, Tory over at Nourishing The Glow.
Prep time: 15 minutes
Cooking time: 60 minutes
Total time: 1 hour and 8 minutes
- 8 medium to large red bell peppers
- 1/3 cup raw cashews, soaked for a minimum of 30 minutes
- 1/3 cup pine nuts
- 1/3 cup olive oil
- 3 large cloves of garlic, chopped
- Juice of 1/2 a lemon
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 tsp cracked red pepper flakes
- 1/2 cup coconut cream
- 1 cup Bonafide Provisions Chicken Bone Broth (or more for a thinner soup)
- Basil, fresh and chopped for garnish
- Preheat oven to 400℉
- Lightly coat 2 baking sheets with olive oil and place the peppers on their sides, with the stems pointing sideways.
- Roast the peppers in the oven for 40 minutes, being sure to turn the peppers halfway over (halfway turn) after the first 20 minutes.
- Remove the peppers from the oven once they look somewhat collapsed and their skin is charred and soft. Immediately after, rearrange the peppers so that a large mixing bowl can be inverted on top of them. The purpose of this is to steam the peppers, that way you can peel the skin off. Let them steam for 15 minutes.
- Now, slice the peppers vertically and remove the stem and seeds. Peel and dispose of the skin.
- Add the red pepper flesh to a food processor, along with the cashews, pine nuts, olive oil, garlic, lemon juice, salt, pepper, and red pepper flakes. Pulse on high until smooth and well combined (about 3 minutes MAX)
- Transfer the sauce mixture into a large skillet or pot and add the coconut cream and chicken broth. Bring to a simmer over medium heat and let it simmer for 5 minutes. (This soup is creamy, so if you would like to thin it out a bit, feel free to add more bone broth or cream to achieve your desired consistency.)
- Garnish with fresh basil and serve hot!