Roasted Red Pepper Mushroom Soup

Roasted Red Pepper and Mushroom Soup

 I recently picked up some soup for lunch at Whole Foods. They had roasted red pepper on one side and mushroom soup on the other. I love both, but couldn’t decide so I combined the two, which was fantastic! It gave me the idea for this Roasted Red Pepper Mushroom Soup!

Roasted Red Pepper and Mushroom Soup

Let me know what you think in the comments below!

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Roasted Red Pepper and Mushroom Soup
Roasted Peppers
  1. There are a few methods of roasting peppers. If you have a gas stove you can put the peppers directly over the hot flame, turning them often until they are charred on all sides.
    Roasted Red Pepper Mushroom Soup
  2. An alternative method is to preheat your oven to 450 degrees. Then place the peppers on a baking sheet and roast until the skin is blackened, turning after 5 minutes. Once charred, wrap peppers in foil and allow them to steam for 3 minutes. Under cool water peel away skin and remove core.
  1. In a large Dutch oven or pot, heat ghee over medium-high heat. Add onions and cook until softened, about 5 minutes. Add carrots, celery, and garlic. Cook for another 2 minutes. Add mushrooms, tomatoes, stock, water, vinegar, paprika, and salt. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes.
  2. Add roasted peppers and drained cashews. Puree soup with an immersion blender, or in batches in a blender. Adjust seasoning. Add maple syrup. Garnish with a swirl of siracha and cilantro, if desired.
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Erin Sands is a Certified Culinary Nutrition Expert whose focus is on using food and nutrition to build health and reverse disease.

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