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

  • 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

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
  • 1/2 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
  • 1/4 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!

Keywords: soup, comfort food, fall