Creamy Roasted Red Pepper Soup Recipe
Introduction
This creamy roasted red pepper soup is a comforting and flavorful dish perfect for any season. Made with tender potatoes and fresh basil, it combines smooth textures with vibrant tastes for a satisfying meal.
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 peeled and cubed potatoes along with a pinch of salt. Boil for about 30 to 35 minutes, or until the potatoes are tender.
- Step 2: Drain and rinse the cooked potatoes. Transfer them to a food processor or blender and add ½ cup of unsweetened plant-based milk. Blend for 1 minute until the potatoes reach a creamy consistency.
- Step 3: Add the chopped fresh basil, roasted red bell peppers, and a teaspoon of oil or water to the blender. Blend until smooth. If the soup is too thick, gradually add more plant-based milk to reach your desired consistency, pulsing to combine.
- Step 4: Pour the soup into a pot and gently reheat on the stove. Season with pepper to taste before serving.
Tips & Variations
- For extra depth, roast your own red peppers at home for a fresher flavor instead of using storebought.
- Add a splash of lemon juice or a pinch of smoked paprika to brighten and enhance the soup’s taste.
- Swap russet potatoes for Yukon gold for a buttery texture.
- Serve with crusty bread or a dollop of vegan yogurt for added creaminess.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the soup for up to 2 months; thaw in the fridge overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of potato?
Yes, Yukon gold potatoes or red potatoes can be used, but they may result in a slightly different texture and flavor.
Is this soup suitable for a vegan diet?
Absolutely. This recipe uses plant-based milk and no animal products, making it fully vegan-friendly.
PrintCreamy Roasted Red Pepper Soup Recipe
This creamy roasted red pepper soup is a comforting and flavorful vegan recipe made with roasted red bell peppers, russet potatoes, fresh basil, and plant-based milk. It offers a smooth and velvety texture, perfect as a warming appetizer or light meal, and is easy to prepare with simple ingredients.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Soup Base
- 4 cups of water (or more if needed)
- 4 medium russet potatoes (peeled and cubed)
- Pinch of salt
- 1 teaspoon of oil or water
Flavorings
- 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 roasted red bell peppers (store-bought or homemade, 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 russet potatoes along with a pinch of salt. Let them cook with the water boiling for about 30 to 35 minutes until they are soft and easily pierced with a fork.
- Prepare the Creamy Potato Base: Once the potatoes are cooked, drain and rinse them briefly to remove excess starch. Transfer them to a food processor or blender. Add ½ cup of unsweetened plant-based milk and blend on high for one minute until the potatoes achieve a smooth, creamy consistency.
- Combine and Blend Soup Ingredients: Add the roasted red bell peppers, chopped fresh basil, a teaspoon of oil or water, and pepper to taste into the blender with the creamy potato base. Blend everything until completely smooth. If the soup is too thick, gradually add additional plant-based milk (up to about 1 cup) and pulse to blend until the soup reaches your preferred consistency.
- Reheat and Serve: Pour the blended soup back into a soup pot and gently reheat it on the stovetop until warm. Serve hot for a comforting and flavorful soup experience.
Notes
- You can use store-bought roasted red peppers or roast your own for a more intense flavor.
- This soup can be adjusted in thickness by adding more or less plant-based milk according to your preference.
- Fresh basil adds a bright herbal note, but you may substitute with dried basil or parsley if needed.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently.
Keywords: roasted red pepper soup, creamy red pepper soup, vegan soup, plant-based soup, easy soup recipe, potato soup
