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Creamy Roasted Red Pepper Soup Recipe

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★★★★★

4.8 from 53 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://zestywithzane.com/creamy-roasted-red-pepper-soup-recipe/