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
Tags: corn free, dairy free, egg free, gluten free, low glycemic, no amylose, soy free, sugar free
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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!
[...] (Alexandria, VA, USA) from Gluten Free Goodness made this delicious and creamy looking Red Pepper Soup. I am amazed by how easy it sounds to whip up this beautiful looking soup – just blend everything [...]
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!
[...] Gluten Free Goodness Gluten Free Whole Food Kitchen Experiments with NO gluten, dairy, soy, eggs, or corn « Red Pepper Soup [...]
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
[...] Gump, there are so many great kinds of soup! Tomato soup, chicken soup, turkey soup, sorrel soup, red pepper soup, beef soup, Asian ginger soup…and those are just the ones I’ve eaten this past month. [...]