Roasted Red Pepper Soup (Mediterranean-Inspired & Dairy-Free)

This silky Roasted Red Pepper Soup is a perfect example of how simple, Mediterranean-inspired ingredients can create deep, layered flavor without relying on cream or heavy additives. Roasting the peppers enhances their natural sweetness, while orange zest and juice brighten the dish and add complexity you might not expect in a classic soup.

This recipe is comforting, nutrient-dense, and versatile enough for lunch, dinner, or entertaining. We’ll be demonstrating this dish in our upcoming cooking class for anyone who wants to see it come together step by step.

Ingredients

Soup

• 3 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 4 red bell peppers, seeded, chopped, and roasted
• Juice and zest of 1 navel orange
• 6 cups vegetable or chicken broth
• ¼ cup sherry wine (or substitute sherry vinegar)
• Salt and pepper, to taste
• ½ cup cashew cream or coconut cream

Directions

1. Roast the peppers.
   Toss chopped red peppers with olive oil, salt, and pepper. Roast at 400°F for 10–12 minutes until softened and lightly charred.
2. Build the base.
   Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until fragrant and translucent.
3. Add flavor layers.
   Stir in roasted peppers, orange juice, and orange zest. Cook for about 5 minutes until everything is well combined.
4. Simmer.
   Add broth and sherry. Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes.
5. Blend.
   Carefully transfer soup to a blender and blend until smooth, or use an immersion blender directly in the pot.
6. Finish and serve.
   Season with salt and pepper to taste. Stir in cashew cream and keep on low heat until ready to serve.

Cashew Milk / Cashew Cream

This simple, dairy-free staple adds richness to soups and sauces without heaviness.

Ingredients

• 1 cup raw cashews
• 1 cup filtered water (adjust for desired thickness)

Directions

1. Soak cashews overnight in water, or soak in hot water for 2 hours if short on time.
2. Drain and transfer cashews to a high-speed blender.
3. Add water and blend until completely smooth.

For cream: Use ½ cup water per 1 cup cashews.
For milk: Use 1 cup water per 1 cup cashews.

Cooking Tips

• Roasting vegetables first adds depth without extra fat or salt.
• Citrus zest is a small step that dramatically improves flavor.
• Cashew cream freezes well! Wake extra and store for later use.

Why This Recipe Fits the Mediterranean Approach

• Emphasizes vegetables, healthy fats, and plant-forward ingredients
• Naturally dairy-free and gluten-free
• Supports heart health and anti-inflammatory eating
• Simple techniques with restaurant-quality results

This recipe will be featured in our upcoming Mediterranean Diet Revisited Cooking Demonstration

We’ll walk through techniques like roasting vegetables for depth of flavor, building dairy-free creaminess with cashews, and layering citrus and herbs to elevate everyday meals.

Learn more and reserve your spot:
https://thrivecarolinas.com/event/cooking-demonstration-mediterranean-diet-revisited/