Creamy Roasted Red Pepper Soup
Indulge in a bowl of creamy roasted red pepper soup that captures the essence of comfort without any heavy cream or dairy. This vegan delight combines the sweetness of roasted red peppers with the heartiness of russet potatoes, creating a rich and velvety texture perfect for any occasion. Whether you’re serving it as a light lunch, dinner starter, or a cozy appetizer, this soup is both nutritious and flavorful. With its vibrant colors and satisfying taste, it’s an ideal choice for busy weeknights or special gatherings alike. Plus, it’s easy to make and freezer-friendly, allowing you to savor its deliciousness anytime.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Ingredients
Scale
- 4 medium russet potatoes (peeled and cubed)
- 4 cups of water
- ½ cup of unsweetened plant-based milk
- Pinch of salt
- Pepper to taste
- ⅔ cup fresh basil (chopped)
- 1 cup roasted red bell peppers (drained)
Instructions
- Boil the potatoes in salted water for 30-35 minutes until tender.
- Drain and rinse the potatoes, then blend them with plant-based milk until creamy.
- Add the chopped basil and roasted red bell peppers to the blender, mixing until smooth. Adjust consistency with more plant-based milk if needed.
- Reheat in a pot over low heat, stirring occasionally before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://teffrecipes.com/creamy-roasted-red-pepper-soup/