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Roasted Red Pepper Soup

Enjoy this smooth, smoky soup with a little bit of spice, made from just five simple ingredients.
Roasted Red Pepper Soup 470x449.jpg

Submitted By:

Dietary Interests: High Fiber , Low Calorie , Mediterranean , Nutritarian , Vegan , Vegetarian

Allergens: Nuts

Yield:

1 l (4 servings)

Total Time:

15 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

1 l (4 servings)

Total Time:

16 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

600 l (2 servings)

Total Time:

15 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 400 g (2 cups) roasted red pepper
  • 720 ml (3 cups) vegetable stock [or chicken stock]
  • 45 g (¼ cup) cashews
  • 20 g (1 cup) fresh basil leaves
  • (½ teaspoon) black peppercorns

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.

Chef's Notes

For a thicker soup, use 2 cups (480 ml) of stock. Using cashews in a soup adds a creamy texture and the power of the Vitamix enhances the flavor of both the nuts and roasted red peppers. Try topping this soup with some crushed red pepper flakes or feta cheese.

Ingredients

  • 400 g (2 cups) roasted red pepper
  • 720 ml (3 cups) vegetable stock, or chicken stock
  • 45 g (¼ cup) cashews
  • 20 g (1 cup) fresh basil leaves
  • Tablespoon (½ teaspoon) black peppercorns

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. Blend for 6 minutes or until heavy steam escapes from the vented lid.

Chef's Notes

For a thicker soup, use 2 cups (480 ml) of stock. Using cashews in a soup adds a creamy texture and the power of the Vitamix enhances the flavor of both the nuts and roasted red peppers. Try topping this soup with some crushed red pepper flakes or feta cheese.

Ingredients

  • 200 g (1 cup) roasted red pepper
  • 360 ml (1 ½ cups) vegetable stock [or chicken stock]
  • 25 g (⅛ cup) cashews
  • 10 g (½ cup) fresh basil leaves
  • (¼ teaspoon) black peppercorns

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its  highest speed.  Blend for 7 minutes 30 seconds.

Chef's Notes

For a thicker soup, use 1 cup (240 ml) of stock. Using cashews in a soup adds a creamy texture and the power of the Vitamix enhances the flavor of both the nuts and roasted red peppers. Try topping this soup with some crushed red pepper flakes or feta cheese.