Do you run into cooking roadblocks—techniques or ingredients that make you hesitate? For many, tasks like pie crusts or yeast breads feel intimidating because they require time, patience, and a sense of “readiness” you can only develop with practice. I understand the hesitation; I once spent hours braiding a challah only to end up with a dense loaf that was raw in the center.
Oddly, my own consistent stumbling block has been roasting red peppers. It’s a simple process, yet for years I relied on jarred peppers. A vivid memory of a roommate charring a pepper over a gas flame—wine in one hand, spatula in the other—made me nervous about attempting it myself. Eventually I learned oven roasting is just as effective and far less dramatic: you get nicely blistered, smoky skins without standing over an open flame.
This creamy roasted red pepper soup, inspired by a version I saw recently, prompted me to finally roast peppers at home and stop using the bottled kind. Homemade roasted peppers are noticeably brighter and more flavorful than jarred ones, and you can control the char and seasoning. For this recipe I roast the peppers in the oven until they are evenly charred and beginning to collapse, then steam them briefly so the skins peel away easily.
The recipe adapts well to a vegan diet. I swapped in soy cream, though full-fat coconut milk works beautifully if you prefer a richer result. I also scaled the quantities to make a larger pot so leftovers are available for lunches through the week. If you choose to make the cashew sour cream, remember the cashews must soak for at least eight hours to achieve a smooth, creamy texture. If you don’t have garam masala on hand, you can substitute a small pinch each of cinnamon, cloves, cardamom, and nutmeg to approximate the warm spice blend.
Creamy Roasted Red Pepper Soup with Indian Spices
Ingredients
For the soup
-
5
red bell peppers -
2
tablespoons
vegetable oil -
1
medium onion
diced -
2
cloves
garlic
minced -
3
small carrots
peeled and diced -
2
stalks celery
diced -
1/4
cup
chopped fresh parsley - Kosher salt and freshly ground black pepper
-
1
tablespoon
ground cumin -
1/2
teaspoon
garam masala -
1
bay leaf -
5
cups
low-sodium vegetable broth -
1/2
cup
soy cream or full fat coconut milk
For the cashew sour cream
-
1
cup
whole raw cashews
soaked in water overnight or for at least 8 hours -
1
clove
garlic
chopped -
1
tablespoon
olive oil -
1
tablespoon
freshly squeezed lemon juice - Large pinch kosher salt
Instructions
To make the soup
-
Preheat the oven to 400°F. Line a baking sheet with foil and lightly spray or oil the foil. Arrange the peppers on the sheet and roast, turning occasionally, until the skins are charred on all sides and the peppers begin to collapse, about 30 minutes. Transfer the hot peppers to a large bowl and cover tightly with plastic wrap to steam; let rest until cool enough to handle. Peel off the skins, remove the stems and seeds, and set the peeled peppers aside.
-
In a large stockpot, heat the vegetable oil over medium-high heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic, diced carrots, diced celery, and chopped parsley. Season with salt and black pepper and cook until the vegetables begin to color and soften, about 5 more minutes.
-
Stir in the ground cumin, garam masala, and bay leaf and cook for one minute to release the spices’ aromas. Add the roasted red peppers along with any accumulated juices and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the carrots are tender, about 20 minutes.
-
Remove the pot from the heat and discard the bay leaf. Use an immersion blender to puree the soup until smooth; alternatively, carefully blend in batches in a countertop blender. Stir in the soy cream or coconut milk, taste, and adjust salt and pepper as needed. Serve warm with a spoonful of cashew sour cream if desired.
To make the cashew sour cream
-
Drain the soaked cashews and place them in a blender. Add the chopped garlic, olive oil, lemon juice, a large pinch of kosher salt, and 1/2 cup of water. Blend on high until the mixture is completely smooth and creamy, adding a little more water if necessary to reach the desired consistency. Refrigerate leftovers for up to one week.
Recipe Notes
Plan ahead if you want the cashew sour cream: cashews should soak overnight or for at least eight hours to become fully soft for a silky texture. If you don’t have garam masala, substitute a pinch each of cinnamon, cloves, cardamom, and nutmeg to mimic the warm spice profile.