Red Pepper Romesco Soup

Isabelle Namnoum, HCTP September 2018

This soup is like a grown-up version of your mom’s tomato soup. It’s like a hug in a bowl, and better yet, it’s vegan, gluten-free, and Whole30 compliant, too!



  • 4 red peppers
  • 1.5 tablespoons olive oil
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 can tomatoes
  • Scant 2 cups stock of your choice
  • 3/4 tablespoon salt (or to taste)
  • 1 cup cashews


  1. Preheat oven to 450°F.
  2. Place peppers on sheet tray and cook for about 20–30 minutes, until blistered and fork tender. Remove and let cool.
  3. Once room temperature, peel skin from peppers and scoop out seeds/stem. Add peppers to blender and pulse until smooth.
  4. Heat olive oil over medium-high in a medium pot. Add onion, garlic, and red pepper flakes and sauté until translucent, about 3–4 minutes.
  5. Add tomatoes, stock, pureed peppers, and salt to pot and bring to boil. Remove from heat.
  6. Add cashews to blender and add soup mixture (do two rounds of blending if needed; be careful not to overfill your blender!). Blend on medium until fully smooth.
  7. Transfer back to pot and enjoy!

Isabelle is a twenty-year-old IIN graduate. She has always had a passion for nutrition and health, starting from her days studying ballet. She now runs a catering business and meal prep service, trying to incorporate wellness into people’s lives in a welcoming and inclusive way! For more information about Isabelle, check out her website and Instagram.

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