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Creamy Roasted Red Pepper Soup Recipe

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★★★★★

4.6 from 99 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://yumwithmia.com/creamy-roasted-red-pepper-soup-recipe/