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Creamy Roasted Red Pepper Soup

Creamy Roasted Red Pepper Soup

Creamy Roasted Red Pepper Soup is a comforting and healthy dish that combines the sweetness of roasted red peppers with creamy potatoes for a rich flavor experience. This vegan and dairy-free soup is not only easy to prepare but also budget-friendly, making it an excellent choice for any occasion—from cozy dinners to elegant lunch gatherings. With just a few simple ingredients and steps, you can create a vibrant, satisfying meal that will impress your guests and nourish your body. Enjoy this delightful recipe topped with fresh herbs or accompanied by crusty bread for an elevated dining experience.

  • Total Time: 50 minutes
  • Yield: Serves approximately 4

Ingredients

Scale
  • 4 medium russet potatoes (peeled and cubed)
  • 1 cup roasted red bell peppers (drained)
  • ½ cup unsweetened plant-based milk
  • ⅔ cup fresh basil (chopped)
  • 4 cups water (for boiling)
  • Pinch of salt and pepper (to taste)

Instructions

  1. In a large pot, bring 4 cups of water to a boil, add the cubed potatoes and a pinch of salt. Cook for 30-35 minutes until tender.
  2. Drain the potatoes and rinse under cold water. Transfer them to a food processor or blender, add the plant-based milk, and blend until creamy.
  3. Add chopped basil, roasted red peppers, and season with pepper to taste. Blend again until smooth; add more plant-based milk if needed for desired consistency.
  4. Pour the blended mixture back into the pot over low heat until warmed through. Serve immediately, garnished with chopped parsley if desired.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Blending
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 190
  • Sugar: 3g
  • Sodium: 320mg
  • Fat: 4g
  • Saturated Fat: 0g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: For added flavor, consider blending in garlic or onion while cooking the potatoes. If you prefer a different base, cauliflower or sweet potatoes can be used as substitutes.