I love red peppers. And yellow peppers. And orange peppers. I guess I really mean all sweet peppers! Raw, roasted, sauteed…you really can’t go wrong. I eat a ridiculous quantity of roasted peppers in the summer and fall months. As it gets colder, I turn more toward red pepper soup and sauce.
This is one of those “un-recipe” recipes. Every time I’ve done it it’s been great, and each time is slightly different, depending on what I have on hand and my mood. You can use different nuts. I like 
brazil nuts and almonds, too. When I have some, I add in a clove or two of roasted garlic, and it works well. I try to put aside some of my herb-y roasted peppers (if I can manage not to eat them all!!), but canned marinated peppers work, too.
The soup is creamy and satisfying and best of all it’s quick and easy to make!
1 cup roasted peppers
1/4 cup pine nuts, toasted
1 cup broth
a squirt or two of agave
1/2 teaspoon of chili powder (if your peppers are not already marinated or seasoned)
pinch of sea salt
black pepper, to taste
pinch cayenne
sprig of thyme
Put everything except thyme in a blender and blend until smooth (this may take a while!). You’ll have a great soup ready in just a few minutes. Warm over gentle heat, sprinkle with fresh thyme and enjoy.
This is my weekly submission to Weekend Herb Blogging, which has passed from Kalyn’s Kitchen to Haalo ofCook Almost Anything At least Once (words to live by!) This week’s hostess is Wiffy of Noob Cook
Stumble It!
Yum!
Love the idea of pine nuts in there–I bet they add great creaminess (and they’re high in protein, too!) 🙂
Ohhhh, I know what I’m eating next week! Thanks! MMM…spice 🙂 I have to leave out the pine nuts 🙁 Perhaps hemp milk would make the base? Or full fat coconut milk (too coconut-ty?). Advice? Yum
Cindalou
I’m a fellow bell pepper lover! Your red pepper soup looks so thick and wholesome, and I love the dash of chili powder as well. Thanks for sharing this delicious recipe with WHB!
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Cindy-
I’m allergic to hemp so I don’t know much on that front, but I bet it would work. I use brazil nuts or almonds, usually, if you try it, please let me know how it goes!
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Love the sound of this!
I love any and all soups, but roasted pepper sounds great! Your roasted peppers recipe looks great also, even just to eat as a side (or main!) dish.
I’m bookmarking this! It sounds really, really good!
Gotta love non-recipes. It’s all about tasting incessantly from start to finish — best way to really learn something.
This looks simply yummy! I too love using ground nuts in soups, especially cashews or blanched almonds. I never thought of pine nuts – and the combination with the roasted bell peppers just sounds great! Thanks so much for this recipe!
sarah
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thanks for being generous…. i want to try it later..
There are many kind of menu you can make with pepper. But same with you, my favorite among all of them are pepper soup especially red pepper soup. Aside from easy to make, easy find ingredients, delicious it also high in protein. I also find out that I can use toasted pine nuts too. Hahaha thanks for being generous with your recipe. A good and simple basic recipe that can be altered to suit personal taste.
It’s been raining here a lot lately and the high humidity has kept me chilled to the bone so I was on the look out for a good soup recipe that had a bit of heat to it and came across your post.
I love all kinds of peppers so this is right up my alley.
Going to make up a batch and see if it can warm me up!