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–+ servings
Roasted red pepper soup with walnuts, feta, and olive oil and a spoon.

Roasted Red Pepper Soup (Roast. Blend. Eat.)

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Nico Pallotta

  • 4 large red bell peppers quartered and seeded
  • 1 large yellow onion cut into 8 wedges
  • 4 unpeeled cloves garlic
  • ⅓ cup (40 g) walnuts best if toasted
  • 1 can cannellini beans 15 oz / 400 g can – drained and rinsed
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes or Aleppo pepper
  • 1 teaspoon salt and black pepper to taste
  • 1 tablespoon balsamic vinegar or pomegranate molasses
  • 1 cup (250 ml) vegetable broth warm – add more to taste as you blend

For Serving (Optional)

  • 1 handful chopped toasted walnuts , crumbled feta, fresh parsley, a swirl of olive oil, and thick slices ofcrusty bread.

  • Roast: Preheat the oven to 425°F (220°C). Add 4 large red bell peppers, 1 large yellow onion, and 4 unpeeled cloves garlic to a large baking sheet.
    Drizzle with 3 tablespoons extra virgin olive oil and sprinkle with 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ¼ teaspoon red pepper flakes, 1 teaspoon salt, and black pepper.
    Toss well until evenly coated. Arrange in a single layer and roast for 30 to 35 minutes, or until tender and lightly charred around the edges.
    Step 1 Red peppers, onion, and garlic roasting with olive oil and spices.
  • Blend: Squeeze the roasted garlic from its skin and discard the peel. Add the garlic and roasted vegetables, along with any juices from the pan, to a blender.
    Add ⅓ cup walnuts, 1 can cannellini beans (rinsed), 1 tablespoon balsamic vinegar, and 1 cup vegetable broth (warm).
    Step 2 Roasted peppers, beans, walnuts, garlic, and broth blended until creamy.
  • Serve: Blend until smooth and creamy. Taste and adjust the salt or vinegar as needed. Pour into bowls, add your favorite toppings, and serve.
    Step 3 Roasted red pepper soup topped with walnuts, feta, and olive oil.
Substitutions
  • Red bell peppers → Orange or yellow bell peppers.
  • Yellow onion → White onion, red onion, or shallots.
  • Garlic → Omit, or add extra onion or shallot.
  • Walnuts → Cashews, almonds, or sunflower seeds.
  • Cannellini beans → Great Northern beans, navy beans, or butter beans.
  • Extra virgin olive oil → Regular olive oil or avocado oil.
  • Ground cumin → Ground coriander for a milder flavor.
  • Smoked paprika → Sweet paprika or hot paprika.
  • Red pepper flakes → Aleppo pepper for milder heat.
  • Balsamic vinegar → Pomegranate molasses, lemon juice, or apple cider vinegar.
Tips
  • Give veggies space: A little overlap is fine, but mostly keep them in one layer.
  • Get some char: Let the peppers develop charred edges for deeper, sweeter flavor.
  • Protect the garlic: Leave cloves unpeeled.
  • Toast the walnuts: Add them to the pan for the last 5 minutes if you like.
  • Save the juices: Add every bit of the flavorful pan juices to the blender.
  • Start with less broth: Begin with 1 cup, then thin as needed.
  • Blend really smooth: Give the beans and walnuts time to become creamy and velvety.
  • Taste before more balsamic: Add another splash only if needed.
  • Warm as needed: Use hot broth, the microwave, or a pot.
  • Add texture: Finish with walnuts, parsley, or olive oil.
  • Storage: Refrigerate leftovers and warm them in the microwave or a pot.
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