This easy and flavorful vegan roasted red pepper soup recipe is creamy, filling, and simple to make. Perfect for chilly evenings! Vegan, Vegetarian.
I've been on such a roasted red pepper kick lately (Exhibit A: This Roasted Red Pepper Baked Ziti!) Roasting things in the middle of winter is just so satisfying.
You know what else is super satisfying in the middle of winter? SOUP. Especially this soup, because it combines my wintery love of roasting things with my wintery love of soup-eating.
One of the best things about this soup, though, is that it's VEGAN! I know I've been neglecting my vegan friends a bit lately (sorry dudes!) and a lot of you have been asking for more vegan recipes.
PS - For the non-vegan types, this soup is SO creamy that you won't even miss the meat or dairy you might be used to.
I love the way the almond milk sweetens up the smoky peppers just a little bit - almond is such a distinctive flavor, and I love using almond milk to lend a bit of depth to quick, simple recipes.
This soup really is simple - just a handful of ingredients (you probably have them all in your pantry already!) The most time consuming piece is roasting the red peppers and waiting for them to cool (no burning your fingerprints off, okay?) - but that's all inactive time, so you can catch up on work (or, *cough*, the latest New Girl episodes) in between the various steps and just spend half an hour or so throwing everything together and immersion blending away when you're ready to eat! (For more ways to use a hand blender, check out 10 Ways to Use Your Immersion Blender).
Vegan Roasted Red Pepper Soup
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Soup
- Cuisine: American
- Diet: Vegan
Description
Easy vegan roasted red pepper soup - perfect for chilly weeknights!
Ingredients
- 5 large red bell peppers
- 2 Tbsp. olive oil, plus extra for garnish
- ½ large yellow onion, chopped
- 2 cloves garlic, chopped
- salt and pepper to taste
- 2 Tbsp. flour
- 2 Tbsp. balsamic vinegar
- 2 cups vegetable stock
- 1.5 cups almond milk
- ¼ cup fresh parsley, for garnish (optional)
Instructions
- Roast red bell peppers in a 400 degree F oven for 30-40 minutes until skin is charred and wrinkly. Remove peppers from oven, place in a bowl, and cover with plastic wrap. Let sit until peppers are cool enough to handle, about 30 minutes, then remove the stem and seeds and peel off the skin. The steam released from the hot peppers when covered with plastic should help the skin come off fairly easily.
- When roasted peppers are peeled and de-seeded, give them a rough chop and set aside.
- Heat olive oil in a medium pot or saucepan over medium heat.
- When oil is shimmering, add onion and garlic and sauté, stirring occasionally, until onion is translucent, about 5 minutes.
- Add salt and pepper to taste.
- Add flour and stir to let the flour soak up as much liquid as possible. Cook for 1 minute more.
- Add balsamic vinegar and stir to combine.
- Add vegetable stock a little at a time, stirring constantly to break up any clumps of flour.
- Add roasted red peppers to the stock and bring soup to a simmer.
- Remove soup from heat and add almond milk.
- Use an immersion blender to blend the soup until smooth. (If you don't have an immersion blender, transfer soup to a regular blender in batches).
- Taste soup and add seasoning as necessary.
- Ladle soup into bowls and top with a small drizzle of olive oil and a sprig of parsley. Serve immediately.
Notes
Serve this soup with my easy crusty French bread!
Need an immersion blender? I love this one by Cuisinart. Don't forget to check out 10 Ways to Use Your Immersion Blender for more great hand blender tips!
Nutrition
- Serving Size:
- Calories: 171
- Sugar: 10.9 g
- Sodium: 648.1 mg
- Fat: 8.5 g
- Carbohydrates: 20.2 g
- Protein: 3.3 g
- Cholesterol: 0 mg
Keywords: soup, comfort food, fall
Kate
Amazing soup! I used a can of coconut milk instead of almond milk, and I added about 1/8 tsp of cayenne pepper plus a pinch after I blended the soup and transferred it back onto the stove top on simmer just a bit longer. The amount of cayenne I put it was perfect! Gave it just a tiny kick without making it “spicy” and also added a bit more flavour to the soup 🙂
★★★★★
Team Life As A Strawberry
WAHOO! We're so happy you enjoyed this recipe and we love the additions of coconut milk and cayenne!
Dal
Making pretty much the same but adding homemade cashew cream cheese 😊
Team Life As A Strawberry
YIPPEE! We love the addition of cashew cream cheese!
Iain Coldwell
Love this soup...oh, I could see this quickly becoming a staple in my household! I added 2 cups cooked cauliflower along with to make it even creamier! Used a full onion, and 11 medium sized red peppers (there was a deal package at the local grocer!). Absolutely delightful! I have been searching for a good recipe for roasted pepper soup and this one certainly qualifies!!
★★★★★
Iain Coldwell
Sounds like a great recipe and I am going to make this today! Wondering if leftover soup freezes easily or does it separate - perhaps if I leave out the almond milk? Any thoughts on this?
Team Life As A Strawberry
Thanks, Iain, we're so happy you loved the recipe! The soup freezes well with the milk! We recommend reheating on the stovetop and if it separates at all, just use the immersion blender again to bring it back together.
Carly W
This is a repeat recipe for me!! I love the flavor and that it doesn't feel so heavy; it's great even in the Spring/Summer. I was intimidated by the recipe, but it's really easy to make.
★★★★★
Lurlean
Literally, one of the best soups I have ever made. I had to make some substitutions based on what I had: Cashew milk instead of almond milk, Balsamic vinegar reduction instead of balsamic vinegar, chickpea flour instead of traditional flour.
Thank you for sharing!
Jackie @ Life As A Strawberry
Thank You!
Jayme
Great recipe, easy to make and really tasty. I used orange bell peppers and I like my soup a little creamer so I changed the 2 c. Stock to 1 cup stock and 1 cup coconut cream. It came out great.
★★★★
Jackie @ Life As A Strawberry
Awesome Jayme, thank you!
Anne
Thanks for the lovely recipe. Red pepper soup. It's confusing with the measurements though. You use tbsp and cups.
Jessie @ Life As A Strawberry
Hi Anne! It's common practice to use both cups and Tablespoons to designate ingredient amounts in recipes (we much prefer writing "1 Tablespoon" as opposed to "1/16 cup"!) If you'd like to convert all measurements to cups or Tablespoons, you certainly can - a cup is 16 Tablespoons! Hope that helps!
★★★★★
Eric Maxson
I love vegan food, and it’s fun to find great vegan recipes. Unfortunately, this was probably the worst soup I’ve had in a long time. I wanted to like it. I’ve been so excited about making this recipe, but there was no flavor. I tried to season it afterward, but that made it worse. Maybe it was the peppers I used, but this wasn’t enjoyable at all. ☹️
★
Jessie @ Life As A Strawberry
So sorry to hear this wasn't a hit for you, Eric! If you'd like to give us some more information, we're happy to help you troubleshoot - this is one of our favorite recipes and we definitely want it to work for you! The type of peppers you use can definitely make a difference (we love the red bell peppers here because they're generally PACKED with flavor once they're roasted!) and it's especially important to season soups with salt as you go along to help those flavors shine through. Any substitutions or adjustments can have an impact on the final recipe as well. Thanks for letting us know how it turned out!
Mary
Phenomenal flavor even though I had only three peppers! Because I am WFPB, I omitted the oil and mixed the flour into the broth before adding to the pot. I highly recommend floating a thin slice of lemon on top for garnish. I’ll be doubling this recipe next time.
★★★★★
Jessie @ Life As A Strawberry
So happy you liked it, Mary! Love the lemon garnish!