Soup season is officially HERE! We love the flavors of this Creamy Fajita Soup with Roasted Peppers and Onions. It’s hearty, super flavorful, and healthy! Hopefully you’ll agree and add it to your ‘soups on repeat’ inventory!
How to Make Creamy Fajita Soup with Roasted Peppers and Onions
Start by slicing your onion and peppers. Arrange the green peppers on one side of a roasting pan and the onion and red peppers on the other side. Drizzle with some olive oil and transfer to 400°F oven. Roast the veggies for about 20 minutes, or until there’s a nice char on the skins. After roasting, throw the onion and red peppers in a blender along with the veg stock, cashews, salsa and nutritional yeast (if using – adds a nice cheezy flavor) and blend until super creamy. Once the green peppers are cool enough to handle, dice them up. Add the blended mixture to a pot and warm over medium heat. To the pot, add the diced green pepper, tomatoes, black beans, corn, and spices. Once hot enough to serve, squeeze a little lime juice over top and stir to combine.
Ingredients
- Vegetable or Vegan Chicken Stock. I like to use vegan chicken stock. This one is our favorite.
- Cashews. Cashews are what make this soup creamy. Plus, I like the added nutrients and protein. If you’re looking for an alternative, try adding 8 ounces of vegan cream cheese instead. Just DON’T add it to the blender as you do with the cashews. Stir in the cream cheese at the end until warmed.
- Salsa. Use your favorite salsa to add even more flavor to this soup!
- Nutritional Yeast. I added 3 tablespoons for some ‘cheeziness’ but feel free to omit. Especially if you’re using cream cheese.
- Black Beans. For some protein. Add another can if you want more! Or try a different kind of bean like northern, kidney, or chili beans. Vegan Chick’n would be great as well!
- Corn. Fresh, canned or frozen will work.
- Tomatoes. Fire-roasted tomatoes are good but if you don’t have them or can’t find them, regular diced tomatoes will work, too.
- Spices. Chili powder, cumin, garlic, and onion powder give this soup a nice Tex-Mex flavor. I added a pinch of cayenne for some heat. Chili powders vary, so taste and adjust if needed.
Toppings!!!
To make this soup even better, try adding toppings! We like tortilla strips, avocado, jalapeños, cilantro, and fresh lime. Vegan sour cream and shredded cheddar cheese would be great, also!
Don’t have tortilla strips? Make your own by cutting corn tortillas into strips, spray with oil, and bake for 15 minutes at 350°F.
More Delicious Recipes:
Vegan White No-Chicken Chili with Pulled Jackfruit
The Best Vegan Enchilada Lasagna
Cowboy Caviar Enchiladas with Poblano Cream Sauce
Creamy Fajita Soup with Roasted Peppers and Onions
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion Sliced
- 1 Red Pepper Sliced
- 1 Green Pepper Sliced
- 4 Cups Vegetable or Vegan Chicken Stock
- ¾ Cup Cashews Or, 8 oz vegan cream cheese – see notes
- ½ Cup Salsa
- 2-4 tablespoon Nutritional Yeast – Optional
- 1 15 oz Can Black Beans Drained and rinsed
- 1 15 oz Can Fire-Roasted Tomatoes
- 1 15 oz Can Corn Drained
- 2 teaspoon Chili Powder
- 1 teaspoon Cumin
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼-½ teaspoon Cayenne – Optional
- Squeeze of Lime
Instructions
- Preheat oven to 400°F
- Arrange sliced onion, green pepper, and red pepper on roasting pan and drizzle with olive oil. The green pepper will get diced and the red pepper/onion will get blended with the stock, salsa, and cashews
- Bake the onion and peppers for 20 minutes
- Add the onion and red pepper to a blender with the stock, salsa, cashews, and nutritional yeast (optional) and blend on high until super creamy. I blend mine for at least 1 minute in a Vitamix
- Chop the green peppers once cool enough to handle
- Add the blended mixture to a large pot and add the diced green peppers, tomatoes, black beans, corn, and spices. Heat until hot and squeeze a lime over top just before serving. Serve with toppings like avocado, tortilla strips, jalapeño, and cilantro!
Dinabreck
Delicious and so easy! We really liked it. I didn’t have any red bell pepper, so I subbed some jarred roasted red pepper.
MN Veg Head
Thanks for the review, Dina!! I’m so glad you liked it!