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
Scale
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
