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.
I've been on such a roasted red pepper kick lately! 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!
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
Robin
I made this -- and it was delicious -- thank you!
Jessie
So glad to hear that, Robin! Thanks for letting me know!
Lesley
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! 🙂
★★★★★
Jessie
I'm so glad you liked the soup, Lesley - LOVE the coconut milk addition! Thanks for letting me know how it turned out!
Julie
Just wondering if the almond milk should be sweetened or unsweetened?
Jessie
I generally use unsweetened, but use whichever you prefer!
Aryana
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!
Jessie
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!
Leslie
This recipe sounds amazing!! Do you think coconut flour will work instead of regular?
Jessie
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!
debbie tench
Sounds lovely. Would soya milk work instead? Thank in advance
Jessie
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!
Savita @ ChefDeHome
Balsamic vinegar in roasted pepper soup, sounds delicious!
Jessie
Thanks, Savita! I love the balsamic vinegar in this recipe - it really helps round out the flavor!
Brian
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.
Jessie
Thanks, Brian! My immersion blender is my go-to tool in the winter - I use it for everything!
Brooke
Yum. I'm putting this on my must-try list.
Jessie
Thanks, Brooke!
Amy
This looks so rich and delicious. Love the addition of balsamic vinegar. Perfect for a cold day like today!
Jessie
Thanks, Amy!