Creamy Roasted Red Pepper Soup Recipe
Introduction
This creamy roasted red pepper soup is a comforting and flavorful dish perfect for any season. Blended with tender potatoes and fresh basil, it offers a smooth texture and vibrant taste that’s easy to prepare. Enjoy a wholesome, plant-based meal that warms the soul.
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
- Step 1: In a large pot, bring the water to a boil. Add the cubed potatoes and a pinch of salt, then cook for about 30 to 35 minutes until the potatoes are tender.
- Step 2: Drain and rinse the cooked potatoes. Transfer them to a food processor or blender, add ½ cup of plant-based milk, and blend for about 1 minute until smooth and creamy.
- Step 3: Add the roasted red peppers, fresh basil, oil (or water), and pepper to the blender. Blend until smooth. If the soup is too thick, gradually add more plant-based milk and pulse to reach your preferred consistency.
- Step 4: Pour the soup into a pot and gently reheat on the stove. Serve warm and enjoy.
Tips & Variations
- For extra depth, roast your own red peppers at home by charring them over an open flame or under the broiler before blending.
- Use vegetable broth instead of water to enhance flavor.
- Add a splash of lemon juice or vinegar to brighten the soup before serving.
- Garnish with toasted pine nuts or a drizzle of olive oil for added texture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens during storage, thin it with a little plant-based milk or water when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes?
Yes, you can substitute russet potatoes with Yukon Gold or red potatoes, but note that cooking times may vary slightly.
Is this soup suitable for people with dairy allergies?
Absolutely. This recipe uses unsweetened plant-based milk, making it dairy-free and friendly for those with lactose intolerance or dairy allergies.
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Creamy Roasted Red Pepper Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Creamy Roasted Red Pepper Soup is a comforting and dairy-free recipe that combines tender boiled potatoes, roasted red bell peppers, and fresh basil for a smooth, creamy texture. Perfect for a light lunch or cozy dinner, it uses plant-based milk to keep it vegan and easily customizable with your choice of spices.
Ingredients
Main 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
- Boil the potatoes: In a large pot, bring 4 cups of water to a boil. Add the peeled and cubed potatoes along with a pinch of salt. Let them cook for about 30 to 35 minutes, or until they are tender when pierced with a fork.
- Blend the potatoes: Drain and rinse the cooked potatoes. Transfer them to a food processor or blender. Add ½ cup of unsweetened plant-based milk and blend for about 1 minute until the potatoes achieve a creamy consistency.
- Add remaining ingredients and blend: To the blender, add ⅔ cup of fresh chopped basil, 1 cup of roasted red bell peppers, a teaspoon of oil or water, and pepper to taste. Blend everything until smooth. If the soup is too thick, gradually add more plant-based milk, pulsing to combine until the desired consistency is reached.
- Reheat and serve: Pour the blended soup into a pot and gently reheat over medium heat until hot. Stir occasionally to ensure even heating. Serve warm for the best flavor and texture.
Notes
- You can use any plant-based milk such as almond, soy, or oat milk according to your preference.
- If you prefer a richer flavor, drizzle a little olive oil before serving.
- For extra depth, add a touch of smoked paprika or a pinch of cayenne pepper.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Roasted red peppers can be homemade or storebought; just make sure they are well drained to avoid thinning the soup.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: roasted red pepper soup, creamy soup, vegan soup, plant-based, dairy-free, potato soup, easy soup, healthy soup
