Creamy, healthy, and delicious – this is my husband’s favorite soup. Made with sweet, charred peppers, olive oil, and herbs, it is easy to make, tasty and beautiful. The charred peppers add a depth of flavor that is irresistible, and while most red pepper soups are made with heavy cream, loads of butter, and jarred peppers, our family prefers this more healthful version.
This soup pairs well with savory salads, and warm, crusty sandwiches. Adding rice to the soup transforms it into a hearty porridge. Use vegetable broth and substitute warm cashew milk for the heavy cream and the vegans in your life will love it!
Left over soup will naturally thicken in the refrigerator and warming it with a squeeze of lemon creates a delightful, colorful sauce to layer beneath or alongside a simply pan-seared cod, haddock or halibut—elevating your fish dish to guest-worthy status.
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: Serves 4 (about 8 cups)
