Roasted Red Pepper Soup

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!

Healthy Roasted Red Pepper Soup that’s delicious hot or cold. It’s the perfect way to get your veggies for the day!

Are you fond of red bell peppers? If yes, then this is a perfect soup for you!

I love that you can have this Roasted Red Pepper soup both hot and cold. It’s pretty light on calories, about 100 calories per serving, which makes it a great appetizer.

This soup is a perfect way to get two vegetable servings for the day. Ever since doing all the research and writing What Vegans Should Eat Every Day, I’m very attentive to my daily veggie intake.

In recent years, red bell peppers have become my favorite peppers. Even if the recipe calls for green bell peppers, I always try to substitute for the red ones. Roasting red peppers brings out their sweet notes even more.

Did you know that red bell peppers are high in Vitamin C? If you’re sick of eating oranges, take a break and sip up some Roasted Red Pepper soup 😉

The first step in this recipe is to roast the peppers in the oven at 400 F. After that we will need to remove the skin off them. Now, if you don’t follow the next step, removing the skin will be a pain.

Step two – removing skin – right after you take the red peppers out of the oven, pick them up with thongs or spatula and place them in a glass bowl. Cover the bowl with a plate or foil and let sit for 10 minutes. This process steams the red peppers and will make their skin come off easily.

Now, the finishing steps. Get a medium pot and caramelize garlic and onions. Add the rest of the ingredients: red peppers, broth, etc. and bring to a boil.

Then we’re off to blending. I love using my Blendtec for everything. If you don’t have a high-speed blender then food processor would work too. Blend until everything is nice and creamy.

Bring it back to the pot and season with s+p to taste. And you will have yourself a delicious, creamy, healthy soup. Enjoy!

Print

Roasted Red Pepper Soup

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

Healthy Roasted Red Pepper Soup that’s delicious hot or cold. It’s the perfect way to get your veggies for the day!

Course: Appetizer, Main Course

Cuisine: American

Keyword: red pepper, soup

Servings: 6

Calories: 103 kcal

Author: Simple Fit Vegan

Ingredients

• 6 red bell peppers
• 1 tbsp olive oil, minced
• 1 garlic clove
• 1/2 red onion, chopped
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 3 tbsp all-purpose flour or 1 tbsp corn starch
• 1 1/2 tbsp tomato paste
• 3 cups vegetable broth
• 1 bay leaf
• 6 tbsp nut milk
• 1 tbsp chopped fresh cilantro
• Salt and pepper to taste

Instructions

1. Heat oven to 400 F / 200 C.
2. Wash red bell peppers, cut them in half, and remove seeds. Place them on a baking sheet and bake for 20 minutes, until soft.
3. Transfer red bell peppers to a bowl and cover with foil to let steam for 10 minutes. This will allow you to peel the skin off the peppers easily. Peel the skin off the peppers, chop them, and set aside.
4. Heat oil in a medium pot over medium heat. Add garlic and onion and caramelize for 5-7 minutes.
5. Add cumin, paprika, flour, tomato paste and cook for 30 seconds, stirring continuously.
6. Whisk in broth smoothing out any lumps. Add bay leaf and bell peppers. Boil for 5 minutes until bell peppers are very tender.
7. Discard bay leaf and let cool for 5 minutes. Transfer to a food processor or high-speed blender and blend for 1 minute. Transfer back to a pot over low heat.
8. Add nut milk and season with salt and pepper to taste. Add extra broth if the soup is too thick. Stir in cilantro and turn off heat.

Recipe Notes

Nutrition Information Calories: 103 Fat: 3.5 g Saturated fat: 0.5 g Carbohydrates: 14.8 g Dietary Fiber: 2.2 g Sugar: 7.6 g Sodium: 66 mg Protein: 4.4 g

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!