Difficulty Easy
Pulse Type Dry Peas
Specialty Diet Gluten Free, Vegetarian
Recipe Contributed By Claudia's Mesa

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Roasted Red Bells-Split Pea Cream Soup

Prep Time 10 minutes
Cook Time 30 minutes


  • 2 tbsp avocado oil
  • 1/2 bell pepper, red; chopped
  • 1 small onion, sweet; chopped
  • 1 large tomatoes, chopped
  • 1 large clove garlic, minced
  • 1 1/2 tsp paprika, smoked
  • 1 tsp salt, kosher
  • 1/2 tsp pepper, black
  • 14.5 ounces roasted red peppers
  • 1 1/2 cups split peas, yellow
  • 4 1/2 cups water
  • 1/3 cup cream, heavy
  • dash pesto, store bought (for topping)
  • 4 small pieces butter


  • In a 4-quart stockpot or Dutch oven, heat avocado oil over medium low heat. Sauté onion, tomato, and red pepper. Cook until onion is translucent, about 2 minutes.
  • Add garlic and cook for another minute or so.
  • Season sofritto mixture with the paprika, salt and pepper, and stir to combine.
  • Add the roasted peppers and split peas and combine.
  • Incorporate the water and increase heat so it boils. Lower the heat and cover. Simmer for about 20 minutes.
  • Remove from the heat and allow soup to cool off.
  • Once the soup is cool, place the mixture in a blender ensuring not to over fill so it doesn't spill out. You may have to do it in a couple of batches. Puree for about a minute.
  • Bring mixture back to the pot and add the cream.
  • Reheat and taste for seasoning.
  • Portion in 6 soup bowls and top each with a pat of butter and a squirt of pesto.