Cashew-Based Creamy Roasted Red Pepper Bisque

A cashew-based red pepper bisque with deep, roasted, sweet flavors. A naturally vegan, gluten-free, creamy roasted bisque.

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Life is so crazy right now. We just arrived back home from driving down to Dallas. We were there for twenty-four very short hours to find a place to live. And the good news is – we found one.

But now we need to pack up our house and our lives in the Midwest and be back in Texas in like a week. And in between all of that I have to plan, cook and host my last dinner in the St. Louis installment of, Of All The Places I Call Home. Like I said. Things are pretty crazy right now. But, they’re all good things.

Some people stress bake. But I stress soup make. Because there’s nothing more comforting to me than a bowl of soup. Hot or cold, smooth or chunky – I don’t discriminate when it comes to what kind. It could be a bowl of minestrone or a cream of celery. It’s the act of holding the bowl that slows me down. And reminds me that all will be well. Eventually.

The base of this creamy roasted red pepper bisque uses minimal ingredients. So, you can taste each one on its own and in harmony with each other. Red peppers, raw cashews, unsweetened almond milk, lemon juice, salt, pepper and last but not least, olive oil. A good healthy, hearty helping of olive oil. Both in the bisque and swirled on the top.

As you know, olive oil is a staple in almost all my recipes. I taste and cook with a lot of different olive oils and this is one of my favorites. Today I used Carapelli Organic Extra Virgin Olive Oil. A soft, balanced, somewhat fruity oil crafted from one hundred percent organic extra virgin Mediterranean olives.

This beautiful and well-balanced oil uses high-quality olives nurtured by nature and harvested and handled in the most delicate way. It allows the red peppers to sing of sweetness and finishes the bisque with a smooth, velvety texture.

Carapelli Olive Oil’s distinct quality and flavor conveys their passion for classic Italian culture and their artistry of making olive oil. Their three premium varieties include: Organic Extra Virgin Olive Oil (which I used in this red pepper bisque), Unfiltered Organic Extra Virgin Olive Oil and Oro Verde Extra Virgin Olive Oil.

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Cashew-Based Creamy Roasted Red Pepper Bisque

This bisque is naturally vegan, gluten-free and extra creamy.

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 cups

Ingredients

• 3 red peppers
• 3 tablespoons olive oil plus more to garnish
• 1/2 cup white onion diced 
• 1 tablespoon lemon juice
• 1/4 cup fresh parsley
• 1 cup raw cashews {see notes}
• 1 cup unsweetened almond milk
• 1 teaspoon pink Himalayan salt
• 1/2 teaspoon black pepper 

Instructions

• Preheat the oven to 450 degrees, and line a baking sheet with parchment paper.
• Wash, dry and slice the red peppers into quarters and discard their seeds. 
• Spread the peppers on the baking sheet and drizzle on the olive oil. Flip them cut side down and roast undisturbed for 25 minutes or until tender and just started to brown. 
• When the peppers are done roasting, use a spatula to get them along with the olive oil and roasting liquids from the baking sheet into the blender.
• To the blender add in the onion, lemon juice, parsley, cashews, almond milk, salt and pepper, and blend until completely smooth and creamy. Depending on the power of your blender, this could take a few minutes. 
• The soup will be hot and ready to serve with another drizzle of olive oil and black pepper. 

Notes

This recipe does not require soaking the raw cashews in advance. 

This post is sponsored by Carapelli Olive Oil; all opinions are my own. I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.