Creamy Roasted Red Pepper Soup
Potatoes create a perfectly creamy roasted red pepper soup without using any heavy cream or dairy. This easy-to-make soup prepared with simple ingredients comes out so heavenly and flavorful! Even better, skipping the cream makes this soup vegan and inexpensive to prepare.
This soup works great all year around! The light flavors make it great for the summer while it's still warming during the colder months.
Keep things simple and serve it up with your favorite crusty bread or make your own! I love it with a square of vegan jalapeno cornbread, vegan focaccia, or homemade dinner rolls.
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.
Why This Recipe Works
- Side Dish or Main Course. Just adjust the serving size depending on how you plan to use it! It’s light enough for a side dish but also satisfying as a main course.
- Budget-friendly. A simple short ingredient list makes this recipe a great way to save money at the grocery store. You can even make it less expensive by making your own roasted red peppers.
- Quick and easy. This soup is ready in less than 45 minutes and most of that time is cooking on the stove pretty much unattended.
What Goes Into This Recipe
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: Storebought 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 This Recipe
- 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.
- 2) When ready, drain the water and rinse the potatoes. Transfer them to a food processor or blender. Add the plant-based milk and blend for 1 minute. The potatoes will have a creamy consistency.
- 3) 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. Reheat in a soup pot over low heat and serve.
Expert Tips and FAQs
- 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.
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.
What to Serve With Creamy Red Pepper Soup
This soup is great just as it is but adding on some toppings can take it to the next level! Here are some of my faves!
- Chopped herbs
- Croutons
- Vegan cheese
- Sunflower or pumpkin seeds
- Crush up some crackers such as these vegan rosemary crackers or some homemade vegan cheese crackers
- Drizzle of vegan sour cream
And as a yummy add-on these sweet potato biscuits make a delicious side to serve!
More Easy Soup Recipes
Photos by Alfonso Revilla
Creamy Roasted Red Pepper Soup
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
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
My friend, Laura, at healthylivinglaura.com, created this recipe that my family just absolutely loved!!
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About Toni
Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
Jeri-Ann says
This looks interesting. I wonder how it would work with sweet potato instead of the russets?
Andrea White says
You'll have to let us all know! 🙂
Janaye says
This soup caught my eye immediately so delicious!
Andrea White says
Same! Sooo tasty and delicious!
Beatriz Buono-Core says
This is absolutely delicious! 100% recommend 🙂
Andrea White says
Agreed! This soup turned out soo good!
Tina says
Such a delicious soup! Loving this flavor combo.
Andrea White says
Agreed! This soup was a winner at our house!
Gina H. says
This soup has such a nice flavor and is perfect for an easy summer lunch or dinner!
Andrea White says
Gotta love the easy soup recipes!
Teodora says
Excellent soup recipe for the summer! My whole family loves it!
Joan Taylor Cehn says
Delicious and easy to make. The potatoes make it so creamy and the peppers so flavorful.
Andrea White says
Gotta love the creamy soups!
Andrea White says
Love how creamy this soup turns out!
Jay says
Interesting combination definitely need to try it out
Andrea White says
Soups FTW!