Are you looking for a comforting dish that warms the soul? This Vegan Roasted Red Pepper Soup Recipe is just the ticket. With its vibrant colors and rich flavors, this soup is perfect for any meal, whether it’s a casual lunch or a fancy dinner gathering. Plus, it’s an excellent way to incorporate more plant-based meals into your diet without sacrificing taste.
This soup is a celebration of flavors, combining the sweetness of roasted red peppers with the subtle earthiness of herbs. In less than an hour, you can whip up a batch that will leave your taste buds dancing. Whether you enjoy it on its own or with a side of crusty bread, this soup is bound to impress.
Simplicity is key here. With just a handful of ingredients and minimal effort, you can create a dish that’s not only healthy but also bursting with flavor. It’s a recipe that’s easy to follow, making it a great choice for cooking novices and experienced chefs alike.
Delicious Vegan Roasted Red Pepper Soup
This Vegan Roasted Red Pepper Soup is a creamy, flavorful dish made with roasted red peppers, garlic, and vegetable broth. The natural sweetness of the peppers shines through, creating a comforting soup that’s both satisfying and nutritious.
Ingredients
- 4 large red bell peppers, roasted and peeled
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk or any plant-based cream
- 2 tablespoons olive oil
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- Fresh basil for garnish, optional
Instructions
- Prep the Peppers: Roast the bell peppers in the oven until charred, then peel and remove seeds.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant (about 5 minutes).
- Combine Ingredients: Add the roasted peppers, vegetable broth, salt, pepper, and smoked paprika to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend: Use an immersion blender to puree the soup until completely smooth. Alternatively, transfer to a blender in batches and blend until creamy.
- Add Creaminess: Stir in the coconut milk or plant-based cream, and heat gently over low heat. Adjust seasoning to taste.
- Serve: Ladle the soup into bowls and garnish with fresh basil if desired. Serve hot with bread or a light salad on the side.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 180kcal
- Fat: 10g
- Protein: 3g
- Carbohydrates: 18g
