Creamy Roasted Red Pepper Soup Recipe
Introduction
This creamy roasted red pepper soup is a comforting and flavorful dish perfect for any season. Made with tender potatoes, fresh basil, and smoky roasted red peppers, it blends into a smooth, velvety delight that’s easy to prepare and enjoy.
Ingredients
- 4 cups of water (or more if needed)
- 4 medium russet potatoes (peeled and cubed)
- Pinch of salt
- 1 teaspoon of oil or water
- 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 storebought or homemade roasted red bell peppers (drained)
- Pepper (to taste)
Instructions
- Step 1: In a large pot, bring the water to a boil. Add the peeled and cubed potatoes along with a pinch of salt. Boil for about 30 to 35 minutes until the potatoes are tender.
- Step 2: Once the potatoes are cooked, drain and rinse them. Transfer the potatoes to a food processor or blender and add ½ cup of plant-based milk. Blend for 1 minute until the mixture is creamy.
- Step 3: Add the roasted red peppers, chopped basil, oil or water, and pepper to taste into the processor or blender. Blend until smooth. If the soup is too thick, add more plant-based milk gradually, pulsing to combine until you reach your desired consistency.
- Step 4: Pour the soup back into a pot and reheat gently on the stove. Serve warm and enjoy.
Tips & Variations
- For a richer flavor, sauté the roasted red peppers briefly with garlic before blending.
- Use vegetable broth instead of water for added depth.
- Add a squeeze of lemon juice or a splash of vinegar to brighten the flavors.
- Garnish with fresh basil leaves or a drizzle of olive oil for presentation.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little water or plant-based milk to restore the desired consistency if it thickens after cooling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned roasted red peppers for this soup?
Yes, canned roasted red peppers work well as a convenient option. Be sure to drain them well before blending to avoid excess liquid.
What plant-based milks are best for this recipe?
Unsweetened almond, oat, or cashew milk are all good choices as they provide creaminess without altering the flavor too much.
PrintCreamy Roasted Red Pepper Soup Recipe
This Creamy Roasted Red Pepper Soup is a comforting, dairy-free recipe that blends tender potatoes with roasted red bell peppers and fresh basil for a smooth, flavorful soup. Perfect for a light lunch or dinner, it’s made with plant-based milk to keep it creamy without any dairy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
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
Blend Ingredients
- 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 storebought or homemade roasted red bell peppers (drained)
- Pepper (to taste)
Instructions
- Boil Potatoes: In a large pot, bring the water to a boil. Add the peeled and cubed potatoes along with a pinch of salt. Boil for about 30 to 35 minutes until the potatoes are fully cooked and tender.
- Drain and Blend Potatoes: Drain and rinse the cooked potatoes. Transfer them to a food processor or blender, adding ½ cup of unsweetened plant-based milk. Blend for 1 minute until the potatoes reach a creamy consistency.
- Add Remaining Ingredients: Add the chopped fresh basil, roasted red bell peppers, and pepper to taste into the blender or food processor. Blend until smooth. To achieve your preferred soup thickness, gradually add more plant-based milk (up to 1 cup) and pulse until combined.
- Reheat and Serve: Pour the blended soup back into a soup pot and reheat gently over medium heat until warmed through. Serve hot and enjoy your creamy roasted red pepper soup.
Notes
- You can use homemade or storebought roasted red peppers depending on your preference and availability.
- For a thinner soup, add more plant-based milk until you reach the desired consistency.
- This soup is naturally vegan and dairy-free, perfect for those following plant-based diets.
- Fresh basil can be substituted with dried basil if fresh is not available, but fresh gives a brighter flavor.
- The soup can be refrigerated for up to 3 days or frozen for up to 1 month.
Keywords: Creamy Roasted Red Pepper Soup, Vegan Soup, Dairy-Free Soup, Plant-Based Soup, Easy Soup Recipe, Healthy Soup
