• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Life As A Strawberry
  • About
  • Recipe Index
  • Bread Class!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Bread Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Bread Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Soups

    Vegan Roasted Red Pepper Soup

    Published: Feb 11, 2015 · Last Updated: Sep 23, 2022

    Jump to Recipe

    This easy and flavorful vegan roasted red pepper soup recipe is creamy, filling, and simple to make. Perfect for chilly evenings! Vegan, Vegetarian.

    This post contains affiliate links: if you buy something we'll earn a small commission at no cost to you.

    Two bowls of red pepper soup, topped with fresh parsley and a drizzle of olive oil. this recipe

    I've been on such a roasted red pepper kick lately! Roasting things in the middle of winter is just so satisfying.

    Overhead view of two white bowls filled with red pepper soup.

    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.

    Two white bowls filled with red pepper soup, topped with fresh parsley.

    Serve with my easy, crusty french bread!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!

    Close up of a bowl of creamy red pepper soup, topped with a sprig of fresh parsley.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Two white bowls filled with red pepper soup.

    Vegan Roasted Red Pepper Soup

    ★★★★★ 4.6 from 13 reviews
    • Author: Jessie
    • Prep Time: 20 mins
    • Cook Time: 1 hour
    • Total Time: 1 hour 20 minutes
    • Yield: Serves 4
    • Category: Soup
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    Easy vegan roasted red pepper soup - perfect for chilly weeknights!


    Ingredients

    Scale
    • 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

    1. 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.
    2. When roasted peppers are peeled and de-seeded, give them a rough chop and set aside.
    3. Heat olive oil in a medium pot or saucepan over medium heat.
    4. When oil is shimmering, add onion and garlic and sauté, stirring occasionally, until onion is translucent, about 5 minutes.
    5. Add salt and pepper to taste.
    6. Add flour and stir to let the flour soak up as much liquid as possible. Cook for 1 minute more.
    7. Add balsamic vinegar and stir to combine.
    8. Add vegetable stock a little at a time, stirring constantly to break up any clumps of flour.
    9. Add roasted red peppers to the stock and bring soup to a simmer.
    10. Remove soup from heat and add almond milk.
    11. 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).
    12. Taste soup and add seasoning as necessary.
    13. 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

    Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

    \"\"
    \"\"

    SaveSave

    More Soup, Stew, and Chili Recipes

    • Apple Beer Cheese Soup
    • Pear and Curry Butternut Squash Soup
    • Pesto Chicken Orzo Soup
    • Smoked Salmon Corn Chowder

    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Reader Interactions

    Discussion

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Robin

      February 14, 2018 at 9:56 am

      I made this -- and it was delicious -- thank you!

      Reply
      • Jessie

        February 21, 2018 at 1:26 pm

        So glad to hear that, Robin! Thanks for letting me know!

        Reply
    2. Lesley

      January 14, 2018 at 8:01 pm

      Instead of the almond milk I used about 1/2 cup of coconut milk as a substitute and added a about a cup more of broth. it was so delicious!!! I've used the almond milk before but the coconut milk really thickena it up and gives it a wonderful taste. I love this recipe! 🙂

      ★★★★★

      Reply
      • Jessie

        January 15, 2018 at 11:18 am

        I'm so glad you liked the soup, Lesley - LOVE the coconut milk addition! Thanks for letting me know how it turned out!

        Reply
    3. Julie

      April 22, 2016 at 1:09 pm

      Just wondering if the almond milk should be sweetened or unsweetened?

      Reply
      • Jessie

        April 30, 2016 at 10:34 am

        I generally use unsweetened, but use whichever you prefer!

        Reply
    4. Aryana

      January 04, 2016 at 5:42 am

      I absolutely love this idea, but I was wondering if I could use regular milk instead of almond milk,and apple cider vinegar or just plain white vinegar instead of balsamic vinegar.
      Thank you so much in advance!

      Reply
      • Jessie

        January 04, 2016 at 11:54 am

        Thanks, Aryana! You can definitely use regular milk if you don't need to keep it vegan. I wouldn't substitute anything for the balsamic vinegar, though - the balsamic has such a distinct taste and it's more about depth of flavor than acidity here, so plain vinegars would be a bit overwhelming, I think. If you don't have any balsamic, I'd say just leave it out - the soup will be a little less complex but will still be tasty. Hope that helps!

        Reply
    5. Leslie

      November 16, 2015 at 5:48 pm

      This recipe sounds amazing!! Do you think coconut flour will work instead of regular?

      Reply
      • Jessie

        November 19, 2015 at 5:19 pm

        I've never cooked with coconut flour, actually, so I'm not sure about that - but if you give it a try let me know how it turns out!

        Reply
    6. debbie tench

      June 21, 2015 at 2:51 am

      Sounds lovely. Would soya milk work instead? Thank in advance

      Reply
      • Jessie

        July 13, 2015 at 7:50 pm

        I haven't tried it with soy milk, but I imagine it would be quite similar. You may just have to adjust the seasonings to suit your tastes. If you give it a try with soy milk, let me know how it turns out!

        Reply
    7. Savita @ ChefDeHome

      February 12, 2015 at 1:17 pm

      Balsamic vinegar in roasted pepper soup, sounds delicious!

      Reply
      • Jessie

        February 13, 2015 at 11:59 am

        Thanks, Savita! I love the balsamic vinegar in this recipe - it really helps round out the flavor!

        Reply
    8. Brian

      February 12, 2015 at 10:31 am

      This looks wonderful. I'm all about the idea of using a blender this way--not only does it smooth out the soup, but it often contributes more thickness as the solid ingredients get incorporated.

      Reply
      • Jessie

        February 13, 2015 at 11:58 am

        Thanks, Brian! My immersion blender is my go-to tool in the winter - I use it for everything!

        Reply
    9. Brooke

      February 12, 2015 at 9:40 am

      Yum. I'm putting this on my must-try list.

      Reply
      • Jessie

        February 13, 2015 at 11:57 am

        Thanks, Brooke!

        Reply
    10. Amy

      February 12, 2015 at 8:43 am

      This looks so rich and delicious. Love the addition of balsamic vinegar. Perfect for a cold day like today!

      Reply
      • Jessie

        February 13, 2015 at 11:56 am

        Thanks, Amy!

        Reply
    Newer Comments »

    Primary Sidebar

    Jessie standing in a kitchen lifting a fork full of pasta.

    I'm Jessie, and I like to talk about food. On this website, you'll find well-tested recipes and tutorials to help you make weeknight comfort food you're proud of.

    Learn More →

    • Instagram
    • TikTok
    • Facebook
    • Twitter
    • YouTube
    • Pinterest

    Most Popular Recipes

    • Easy Crusty French Bread (VIDEO)
    • How to Make a Cheese Plate (with step-by-step photos!)
    • 30 Minute Creamy Chicken Spinach Pasta
    • Butterless Chocolate Chip Cookies with Coconut Oil
    • Easy Creamy Mushroom Sauce
    • Cupcakes 104: How to Store and Freeze Cupcakes (With Video!)

    Easy Winter Recipes

    • Crusty Cranberry Pecan Bread (No Kneading)
    • Maple Roasted Brussels Sprouts with Dried Cranberries and Goat Cheese
    • Instant Pot Short Ribs with Red Wine
    • Mushroom Spinach Lasagna
    • Easy Jalapeño Cheese Bread in a Dutch Oven (no kneading!)
    • Small Batch Crusty Bread

    Footer

    ↑ back to top

    ABOUT US

    • Meet Our Team
    • Contact
    • FAQ
    • Work With Us
    • Privacy Policy
    • Terms & Conditions
    • Accessibility

    RESOURCES

    • Subscriber Resource Library
    • Meal Planning Resources
    • Sustainability Resources
    • Social Responsibility
    • At The Table Podcast
    • Everyday Artisan Bread Course

    RECIPES

    • Recipe Index
    • Homemade Bread
    • Pasta Recipes
    • Vegetarian Recipes
    • Quick and Easy Meal Ideas

    JOIN OUR EMAIL LIST!

    Life As A Strawberry logo
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    1% for the Planet logo

    About - Recipes - Privacy Policy

    Copyright © 2012-2023 LIFE AS A STRAWBERRY