Have you ever desired a soup that pairs creamy texture with the rich, smoky flavor of roasted red peppers? This Vegan Creamy Roasted Red Pepper Soup is just the answer. It’s a delightful vegan recipe that showcases how simple ingredients can come together to create something truly satisfying. Perfect for a cozy dinner or a quick lunch, this soup is sure to impress.
Imagine the warm, inviting aroma of roasted red peppers wafting through your kitchen as you prepare this dish. It’s not just food; it’s an experience that elevates your meal time. Whether you’re hosting a gathering or simply indulging in a weeknight dinner, this soup offers a taste that brings comfort and joy.
A Creamy Vegan Roasted Red Pepper Soup Recipe
This vegan creamy roasted red pepper soup is beautifully balanced with a hint of sweetness from the roasted peppers and a smooth, velvety texture. Infused with garlic and herbs, it’s both hearty and refreshing, making it a perfect dish for any season.
Ingredients
- 4 large red bell peppers, roasted and peeled
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 can (15 oz) coconut milk
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Roast the Peppers: Preheat your oven to 425°F (220°C). Place the red bell peppers on a baking sheet and roast for 25-30 minutes until the skin is charred. Remove from the oven, cover with a towel, and let them steam for about 10 minutes. Once cooled, peel off the skin and remove the seeds.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for another minute.
- Combine Ingredients: Add the roasted red peppers, vegetable broth, and smoked paprika to the pot. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer it in batches to a blender and blend until creamy.
- Add Coconut Milk: Stir in the coconut milk and heat gently. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh basil if desired. Enjoy warm with crusty bread.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 250kcal
- Fat: 15g
- Protein: 3g
- Carbohydrates: 30g