Creamy Roasted Red Pepper Soup
Experience the warmth and comfort of a delicious Creamy Roasted Red Pepper Soup that’s both vegan-friendly and budget-conscious. This delightful dish, made without heavy cream or dairy, showcases the rich flavors of roasted red peppers blended to creamy perfection. With a base of wholesome potatoes and aromatic fresh basil, this soup is not only easy to prepare but also versatile enough to be enjoyed at any meal—whether as a light lunch or a hearty dinner. Pair it with crusty bread or a fresh salad for an incredible dining experience. Perfect for freezing, you can whip up a large batch and enjoy this comforting soup anytime.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Ingredients
Scale
- 4 cups water
- 4 medium russet potatoes (peeled and cubed)
- Pinch of salt
- 1 teaspoon oil or water
- ½ cup unsweetened plant-based milk (plus more if needed)
- ⅔ cup fresh basil (chopped)
- 1 cup roasted red bell peppers (drained)
- Black pepper (to taste)
Instructions
- In a large pot, boil the water and add the cubed potatoes along with a pinch of salt. Cook for 30-35 minutes until tender.
- Drain and rinse the cooked potatoes. Transfer them to a blender with plant-based milk and blend until smooth.
- Add chopped basil and roasted red bell peppers to the blender. Blend again until well combined, adjusting thickness with more plant-based milk as desired.
- Pour the mixture back into the pot and reheat gently before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 3g
- Sodium: 45mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://musttrymeals.com/creamy-roasted-red-pepper-soup/