Recipe by Brynie Greisman

Creamy Red Pepper Soup

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Parve Parve
Easy Easy
10 Servings


- Tree nuts

I served this soup to my mother-in-law, who’s not especially fond of health foods, and she thought it was delicious. She asked me what was in it. I started to tell her about the veggies… and then the phone rang. Saved by the bell! I never got to tell her it had almond butter! The almond butter adds awesome creaminess to this ruby-studded soup. It’s so good I had some for breakfast!


Main ingredients

  • 2 tablespoons walnut oil

  • 1 large onion, diced

  • 4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic

  • 3 red peppers, quartered and sliced crosswise

  • 2 yellow pepper, quartered and sliced crosswise

  • 1 carrot, cut in chunks

  • 7 cups boiling water

  • 1 bay leaf (optional)

  • salt, to taste

  • pepper, to taste

  • full 1/4 cup Gefen Almond Butter

Parsley Garnish

  • handful fresh parsley

  • 1–2 tablespoons walnut oil

  • pinch of salt


Prepare the Soup


Heat oil in a six-quart pot.


Add onion and sauté for five minutes, until translucent. Add garlic, pepper strips, and carrot and continue sautéing, over low heat, for 15 minutes, stirring often.


Add water, bay leaf, if using, and salt and pepper. Bring to a boil. Lower heat and cook for 30 minutes.


Remove from heat. Stir in almond butter. Blend with an immersion blender until thick and creamy, but tiny pieces of red pepper remain.


Place parsley, oil, and salt in the food processor with knife attachment. Process, scraping down bowl, until it comes together.


Garnish each serving with a dollop of parsley or stir it into the soup before serving. Sprinkle with paprika, if desired. This soup can be frozen.


Sautéing the onion in walnut oil, as opposed to olive oil, works well with the flavor profile of this soup, namely mild nut undertones.


Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

Creamy Red Pepper Soup

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