When the chill of winter sets in, there’s nothing more comforting than a warm bowl of soup. This vegan roasted red pepper soup is a seasonal masterpiece, combining the sweet, smoky flavors of roasted red peppers with a creamy, rich texture—all without any dairy. Whether you’re hosting a holiday dinner or craving something wholesome and hearty, this soup is the perfect way to embrace the season.
Ingredients
| Ingredient | Imperial Measurement | Metric Measurement |
|---|---|---|
| Red bell peppers | 4 large | 800 g |
| Yellow onion | 1 medium | 150 g |
| Garlic cloves | 3 cloves | 3 cloves |
| Vegetable broth | 4 cups | 1 liter |
| Olive oil | 2 tbsp | 30 ml |
| Canned coconut milk | 1 cup | 240 ml |
| Tomato paste | 2 tbsp | 30 g |
| Smoked paprika | 1 tsp | 5 g |
| Salt | 1 tsp (to taste) | 5 g |
| Black pepper | 1/2 tsp | 2.5 g |
| Fresh basil (optional) | For garnish | For garnish |
Recipe Instructions
- Prepare the Peppers: Preheat your oven to 450°F (230°C). Slice the red bell peppers in half, remove seeds, and place them cut side down on a baking sheet lined with parchment paper. Roast for 20-25 minutes or until the skins are charred.
- Cool and Peel: Once roasted, transfer the peppers to a bowl and cover with a plate to let them steam for 10 minutes. Peel off the skins and set aside.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 5 minutes until translucent. Add minced garlic and cook for an additional minute.
- Combine Ingredients: Stir in the roasted peppers, tomato paste, smoked paprika, salt, and pepper. Pour in the vegetable broth and bring the mixture to a simmer.
- Blend: Use an immersion blender or carefully transfer the soup to a blender to blend until smooth. Stir in the coconut milk and adjust seasoning as needed.
- Serve: Ladle into bowls and garnish with fresh basil leaves or a drizzle of olive oil. Enjoy warm with crusty bread.
Kitchen Accessories Needed
- Baking sheet
- Parchment paper
- Large pot
- Immersion blender or countertop blender
- Knife and cutting board
Nutritional Information & Servings
| Nutritional Information | Per Serving (4 servings) |
| Calories | 150 |
| Total Fat | 9 g |
| Saturated Fat | 6 g |
| Carbohydrates | 16 g |
| Protein | 2 g |
| Fiber | 4 g |
| Sodium | 650 mg |
Origin of the Dish
This roasted red pepper soup draws inspiration from Mediterranean cuisine, where fresh peppers and olive oil are staples. It’s a comforting yet sophisticated dish that emphasizes natural flavors and wholesome ingredients—a hallmark of vegan cooking.
FAQs
- Can I use jarred roasted red peppers?
Yes, you can substitute fresh roasted peppers with jarred ones to save time. Just rinse and drain them before use. - How do I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. - Can I make this soup spicier?
Absolutely! Add a pinch of red pepper flakes or cayenne for a spicy kick. - What can I use instead of coconut milk?
You can substitute with cashew cream, oat cream, or even almond milk for a lighter option. - Can I serve this soup cold?
While it’s designed to be served warm, it’s equally delicious as a chilled gazpacho-style soup in summer months. - What pairs well with this soup?
Serve it with crusty sourdough bread, garlic croutons, or a fresh side salad.
Conclusion
This roasted red pepper soup is the ultimate comfort food for chilly days, with its rich, velvety texture and smoky-sweet flavor and is a perfect vegan starter for a Christmas dinner with friends and family. It’s a simple yet elegant dish that’s perfect for any occasion. Ready to whip up this winter wonder? Grab a high-quality immersion blender and get started today!
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