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Make this deliciously creamy roasted red pepper soup without using any heavy cream or dairy! Hearty potatoes give this easy-to-make soup its silky texture. Prepared with simple ingredients, it comes out so heavenly and flavorful! Even better, skipping the cream makes this soup vegan and inexpensive.
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Table of Contents
- Why You’ll Love this Creamy Red Pepper Soup Recipe!
- Ingredients for Roasted Red Pepper Soup
- How To Make Creamy Red Pepper Soup Vegan
- Toni’s Recipe Tips
- FAQs for Creamy Red Pepper Soup
- Toppings for Creamy Red Pepper Soup
- Serving Suggestions for Roasted Red Pepper Soup
- Storage Instructions
- More Vegan Soups with a Kick!
- Creamy Roasted Red Pepper Soup Recipe
Why You’ll Love this Creamy Red Pepper Soup Recipe!
This light but robustly flavorful soup hits the spot all year round! The summery flavor of red pepper makes it great for the summer and pepper season, but it’s also delightfully warming during the colder months.
I love that this soup is quick and easy. It’s ready in less than 45 minutes, and most of that time is hands-off, while it simmers on the stove! Plus, while it’s big on flavor, the short list of inexpensive ingredients makes this red pepper soup impressively low budget. You can serve it as an enticing opener or side, or fill a bigger bowl for a whole meal!
It pairs splendidly with your favorite crusty bread, including vegan jalapeno cornbread, vegan focaccia, or homemade dinner rolls.
And if you love the flavors of this simple soup, you might also enjoy this Turkish red pepper and tomato soup or this vegan tomato bisque.
Ingredients for Roasted Red Pepper Soup
Simple, healthy ingredients go into this delicious creamy roasted red pepper soup!
- Russet potatoes: An inexpensive and easy-to-find option, but you can also use Yukon gold potatoes.
- Unsweetened plant-based milk: Since the plant-based milk isn’t cooked at high heat for an extended amount of time in this recipe, you can use any type of plant milk. Just be sure that it doesn’t contain any sweeteners or flavors that may affect the taste of the soup.
- Basil: Use fresh basil for the best flavor.
- Roasted red bell peppers: Store bought roasted red peppers are an easy solution, especially if time is tight, or you can use roasted red peppers you’ve made at home.
How To Make Creamy Red Pepper Soup Vegan
Step 1: First, boil the water in a large pot. Then add potatoes and salt and cook for about 30 to 35 minutes. The potatoes should be tender.
Step 2: Once the potatoes are fork-tender, drain the water and rinse the potatoes. Then transfer them to a food processor or blender. Next, add the plant-based milk and blend for 1 minute. The potatoes will have a creamy consistency.
Step 3: Next, add the rest of the ingredients and blend again until smooth. If desired, you can thin out the soup with additional plant-based milk and pulse to combine the ingredients. Stop when you reach the desired consistency. Finally, reheat in a soup pot over low heat and serve.
Toni’s Recipe Tips
- Avoid red potatoes. Use any all-purpose or fluffy potatoes to make soup. Waxy potatoes, such as the red ones, will result in a stickier, glue-like consistency.
- Cook with salt. Potatoes are one of those ingredients that need salt. Cooking them in salted water helps develop the flavors early on.
- Blending the soup. Use a high-speed blender for best results. If you don’t have one, you may need to blend in batches with more liquid in the first batch and then add the thicker ingredients more slowly.
FAQs for Creamy Red Pepper Soup
Yes, it can be frozen for up to three months. Thaw it out overnight in the refrigerator or in the microwave using the defrost function. Heat it on top of the stove over low heat and add more plant-based milk or water to achieve the desired consistency.
While tomatoes go well with red pepper (like in this Turkish red pepper and tomato soup), this creamy red pepper soup recipe uses potatoes and not tomatoes as a base. No tomatoes needed for this recipe, but it still makes a beautiful red soup!
Toppings for Creamy Red Pepper Soup
This soup is great, as it is, but adding on some toppings can take it to the next level! Here are some of my faves!
- Chopped Herbs: Sprinkled on top or mixed in.
- Crunchy Toppings: Croutons or crush up some crackers such as these vegan rosemary crackers.
- Vegan Cheese: Like parmesan or tofu feta. Nutritional yeast will also add a cheesy flavor!
- Nuts: Sunflower or pumpkin seeds add pleasant texture.
- Drizzle: Of vegan sour cream or a light drizzle of olive oil for some richness.
Serving Suggestions for Roasted Red Pepper Soup
- Bread: Creamy soup is just begging for fresh bread to dip in it. Try it with Homemade Sandwich Bread, Vegan Focaccia Bread, Vegan Garlic Bread, or Rolls.
- Corn Bread: Don’t forget Corn Bread or Muffins as a great side! Jalapeno Cornbread gives a spicy twist, too.
- Sandwich: Make it a complete meal with a sandwich, like this savory Mushroom Sandwich, Tempeh Sandwich, or use leftover basil for this Pesto Tofu Sandwich!
- Salad: A salad with this roasted red pepper soup makes a perfectly refreshing lunch. Choose from your favorite chopped or Green Leafy Salads.
- Side: Serve at brunch or lunch with a Veggie Frittata or Vegan Quiche, a side of Spicy Roasted Cauliflower, or Sauteed Mushrooms!
Storage Instructions
Leftovers: Allow leftover soup to fully cool prior to storing it to save for later. Store in individual servings or in a large batch, depending on how you you plan to use it. Store in the fridge for up to five days or in the freezer for up to three months.
Reheat: To reheat the soup, return the soup to a pot and heat over medium heat until heated through. Alternatively, you can also reheat the soup in the microwave. Add water as desired if the soup is too thick.
More Vegan Soups with a Kick!
Vegan Dinners
Coconut Chickpea Curry Soup
Vegan Dinners
Easy Vegan Hot and Sour Soup
Vegan Dinners
Spicy Lentil Soup
If you tried this creamy roasted red pepper soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Photos by Alfonso Revilla
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Creamy Roasted Red Pepper Soup
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Ingredients
- 4 cups of water or more if needed
- 4 medium russet potatoes peeled and cubed
- Pinch of salt
- 1 teaspoon of oil or water
- ½ cup of unsweetened plant-based milk (plus about 1 cup more to thin, if needed)
- ⅔ cup of fresh basil chopped
- 1 cup of storebought or homemade roasted red bell peppers drained
- pepper to taste
Instructions
- In a large pot, boil water, add potatoes and salt, and bring to boil for about 30 to 35 minutes.
- When potatoes are finished cooking, drain and rinse them and add them to a food processor or blender. Add the plant-based milk and blend for 1 minute. The potatoes will have a creamy consistency.
- Add the rest of the ingredients to the processor or blender and mix until smooth. To thin out the soup, add the desired amount of plant-based milk and pulse to combine the ingredients. Stop when you reach the desired consistency. Reheat in a soup pot and serve.
Notes
- Avoid red potatoes. Use any all-purpose or fluffy potatoes to make soup. Waxy potatoes, such as the red ones, will result in a stickier, glue-like consistency.
- Cook with salt. Potatoes are one of those ingredients that need salt. Cooking them in salted water helps develop the flavors early on.
- Blending the soup. Use a high-speed blender for best results. If you don’t have one, you may need to blend in batches with more liquid in the first batch and then add the thicker ingredients more slowly. The mixing can also easily be done in a large pot with an immersion blender.
Nutrition
Additional Info
My friend, Laura, at healthylivinglaura.com, created this recipe that my family just absolutely loved!!
Thank you for the soup recipe, Miranda. This is going to become a favourite!
One thing I would mention, after adding all the ingredients together, I found the soup to be rather bland (and thick), so I added about a cup or more, since I doubled the recipe, of vegetable broth. I found that this added more flavour and the added liquid thinned it and made it turn out beautifully. I also used both sweet and russet potatoes. Great recipe!
Thanks for your input 🙂 I bet it was extra delicious!
This looks so creamy and delicious!! I can’t wait to try it.
I hope you enjoy! 🙂
I wonder how it would taste if we replace potatoes with cauliflower.
If your try that, let us know how it goes 🙂
This looks interesting. I wonder how it would work with sweet potato instead of the russets?
You’ll have to let us all know! 🙂
This soup caught my eye immediately so delicious!
Same! Sooo tasty and delicious!
This is absolutely delicious! 100% recommend 🙂
Agreed! This soup turned out soo good!
Such a delicious soup! Loving this flavor combo.
Agreed! This soup was a winner at our house!
This soup has such a nice flavor and is perfect for an easy summer lunch or dinner!
Gotta love the easy soup recipes!
Excellent soup recipe for the summer! My whole family loves it!
Delicious and easy to make. The potatoes make it so creamy and the peppers so flavorful.
Gotta love the creamy soups!
Love how creamy this soup turns out!
Interesting combination definitely need to try it out
Soups FTW!