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Creamy Roasted Red Pepper Soup With Lemon Cashew Cream [Vegan]

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Though nothing is easier than opening and heating a can of soup, very few canned versions are as good as homemade. This recipe is simple to make though it does require the extra step of roasting the peppers. I have tried this recipe with sautéed red peppers, but it was lacking the flavor I wanted, so don’t skip the roasting. The cashew cream is not absolutely required for this recipe, but it does add a delicious flourish to the dish making a humble bowl of soup look gourmet.

Creamy Roasted Red Pepper Soup With Lemon Cashew Cream [Vegan]

This Recipe is :

Dairy Free Vegan


7 cups



  • 2 roasted red peppers
  • ½ tablespoon extra virgin olive oil
  • 2 cups diced Spanish onions, about 1 large onion
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • 2 teaspoons fresh chopped thyme
  • 1 teaspoon Hungarian paprika
  • 4 cups low sodium vegetable stock
  • 4 cups chopped cauliflower
  • 2 tablespoons fresh lemon juice

Lemon Cashew Cream:

  • ½ cup raw cashews, soaked for 2-8 hours or quick soaked (bring some water to a boil in a pot, add cashews, cover with a lid and take pot off heat. Let cashews soak for 1 hour. I usually do this when I’m prepping my ingredients for the soup.)
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon kosher salt
  • ½ cup water


To make the Soup:

  1. Over medium heat in a large pot, heat the olive oil until shimmering.
  2. Add the onions, salt and pepper; cook until onions are softened, about 6 minutes.
  3. Add the thyme and paprika and coat the onions with the seasoning; cook for 1 minute.
  4. Turn up the heat to medium high and slowly add the stock. Once the stock is simmering add the cauliflower and roasted peppers; cook for 12-15 minutes until the cauliflower is very tender.
  5. Carefully transfer the soup to a blender and blend until very smooth. If you have a smaller blender you may have to do it in batches and always make sure you leave some room at the top for steam build up to escape.
  6. Transfer soup to a serving dish and top with some lemon cashew cream.

To make the Lemon Cashew Cream:

  1. Add the cashews, juice and salt to a high power blender.
  2. Turn the blender on high and through the top slowly add the water until very smooth.
  3. Leave at room temperature if you are using it right away or store in the refrigerator if making it ahead of time. It will thicken as it cools.


You can use frozen cauliflower instead of fresh. No need to thaw, just add the frozen cauliflower to the stock and add a few minutes to the cooking time.

I like to also add some crushed red pepper flakes and pine nuts or pumpkins seeds but these toppings are optional. Need some protein? Stir in some cooked quinoa.

Like most soups, this recipe tastes better the next day.





Jessica DeMarra is the writer, photographer, and recipe developer for the vegan website Sprouts and Chocolate. Before going vegan, she was a hardcore carnivore and held the second place standing for a chicken wing eating contest. Recognizing the need for a change, she now makes taking care of herself and the planet a priority. Jessica’s curvaceous cat Barb is her constant companion in her place of peace: her kitchen.



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