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