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.
½cupof unsweetened plant-based milk(plus about 1 cup more to thin, if needed)
⅔cupof fresh basilchopped
1cupof storebought or homemade roasted red bell peppersdrained
pepperto 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.
Video
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.