Roasted Red Pepper and Basil Soup

My friend, Laura, at healthylivinglaura.com, created this recipe that my family just absolutely loved!! Mmmm- it's so creamy and the flavor just pops! I doubled her recipe and added more milk. Perfect for this cold season! Enjoy!

*You'll need a food processor for this-- I haven't tried doing it another way yet*

Roasted Red Pepper and Basil Soup

Miranda Rivera

This red pepper soup is so creamy you won't even know it's dairy-free.

5 from 1 vote

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Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

Course Dinner, Lunch

Cuisine American

Servings 4 servings

Calories 182 kcal

METHOD Stovetop

DIET Vegan

Ingredients

  

1x2x3x

• ▢ 3-5 potatoes, peeled and cubed
• ▢ 4 cups of water or more if needed
• ▢ 1 teaspoon of water
• ▢ ½ cup of unsweetened almond or rice milk, (plus about 1 cup more to thin, if needed)
• ▢ ⅔ cup of fresh basil, chopped
• ▢ 1 red bell pepper, pre-roasted (I sliced the pepper in half, seeded it, and placed in a 350 F oven for 10 min on each side) and chopped after cooled
• ▢ 2 Tablespoons of tahini
• ▢ pepper, to taste

Instructions

 

• In a large pot, boil water, add salt, and add potatoes to boil for about 30-35 minutes.
• When potatoes are finished cooking, rinse them and add to a food processor. Add the ½ cup milk and blend for 1 minute. The potatoes will have a creamy consistency.
• Add the rest of the ingredients to the processor- basil, red pepper, tahini, and pepper to taste. To thin out the soup, add desired amount of milk and pulse to combine ingredients. Stop when you reach the desired consistency. Reheat in a soup pot and serve.

Notes

*You’ll need a food processor for this– I haven’t tried doing it another way yet*

Nutrition

Calories: 182kcalCarbohydrates: 32gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 66mgPotassium: 782mgFiber: 5gSugar: 3gVitamin A: 1151IUVitamin C: 70mgCalcium: 84mgIron: 2mg

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