The Vegan Roasted Red Pepper Soup is tasty and has 165 kcal per serving. Takes 45 minutes to prepare this meal. Serve it at lunches, feasts, holidays, festivals, events, get-togethers, or functions. It contains red bell peppers, olive oil, yellow onion, garlic, smoked paprika, thyme, black pepper, tomato paste, salt, diced tomatoes, vegetable broth, unsweetened oat milk, lemon juice, basil, and parsley. We may pair this soup with crusty artisan bread, avocado sandwich, garlic bread, focaccia, sourdough bread, garden salad, vegan dinner rolls, quinoa salad, basil, or chili flakes. Keep this Vegan Roasted Red Pepper Soup for 4 days in the refrigerator.
STATS:
- Total Time: 45 minutes
- Cuisine: Mediterranean
- Diet: Vegan
- Cooking Time: 30 minutes
- Servings: 6
- Course: Main
- Preparation Time: 15 minutes
- Serving Size: 1½ cups
- Calories: 165 kcal
EQUIPMENT:
- Measuring spoons
- Ladle
- Knife
- Cutting board
- Measuring cups
- Wooden spoon
- Baking tray
- Large pot
- Blender
INGREDIENTS:
- Quarter tsp black pepper
- 1 tsp smoked paprika
- Half tsp dried thyme
- 1 medium chopped yellow onion
- Half tsp salt
- Four large red bell peppers
- 1 tbsp tomato paste
- 4 minced garlic cloves
- 1 can diced tomatoes
- Four cups vegetable broth
- 1 tbsp olive oil
- Half cup unsweetened oat milk
- 1 tbsp lemon juice
- Two tbsp chopped basil
- 1 tbsp chopped parsley
INGREDIENT NOTES:
RED BELL PEPPERS:
- We use them as the main component to give a naturally sweet taste to the soup. They blend well into the silky smooth texture after roasting. You may use jarred red peppers as per your preference.
OLIVE OIL:
- It makes the onion and garlic soft to give a rich taste in the recipe. Olive oil roasts the peppers well and makes the soup delicious. Include avocado oil if you are not adding olive oil.
SMOKED PAPRIKA:
- This paprika improves the roasted taste of the peppers and gives a gentle smoky taste. You may use cayenne pepper as another option.
TOMATO PASTE:
- It gives a richer tomato taste and depth to the soup. Tomato paste makes the texture slightly thick as well. You may use ketchup as a substitute.
VEGETABLE BROTH:
- This broth makes the base of the soup and keeps all the ingredients light. You may use homemade broth as another idea.
INSTRUCTIONS:
- First, warm the oven to 425°F and roast the bell peppers on the tray for 30 minutes.
- Cover the peppers in the bowl for ten minutes and peel their skin.
- Remove the seeds and chop the peppers roughly, then warm olive oil in the pot over moderate flame.
- Cook the onion for 5 minutes and garlic for one minute.
- Include smoked paprika, black pepper, thyme, salt, tomato paste, diced tomatoes, roasted peppers, and vegetable broth.
- Boil the ingredients gently, then simmer the dish for 15 minutes over low flame.
- Blend the soup completely & put the soup in the pot, then add lemon juice and oat milk.
- Warm the soup gently for 3 minutes, adjust the seasonings, and garnish with basil & parsley.
SERVING SUGGESTIONS:
BREAD:
- Crusty Sourdough Bread
- French Baguette
- Garlic Bread
- Rosemary Focaccia
- Whole Wheat Dinner Rolls
- Ciabatta
- Multigrain Bread
- Cornbread
SANDWICHES:
- Vegan Grilled Cheese Sandwich
- Chickpea Salad Sandwich
- Hummus and Veggie Sandwich
- Avocado Tomato Sandwich
- Vegan Caprese Sandwich
- Roasted Vegetable Panini
- BBQ Jackfruit Sandwich
- Tofu BLT
SALADS:
- Mixed Green Salad
- Spinach Strawberry Salad
- Cucumber Tomato Salad
- Quinoa Salad
- Kale Apple Salad
- Mediterranean Chickpea Salad
- Arugula Salad
GRAIN DISHES:
- Lemon Herb Quinoa
- Brown Rice Pilaf
- Wild Rice
- Couscous
- Bulgur Wheat
- Farro Salad
- Barley Pilaf
- Garlic Rice
VEGETABLES:
- Broccoli
- Brussels Sprouts
- Cauliflower
- Honey-Free Glazed Carrots
- Roasted Sweet Potatoes
- Garlic Green Beans
- Roasted Asparagus
- Herb-Roasted Zucchini
PROTEIN SIDES:
- Crispy Baked Tofu
- Grilled Tempeh
- Roasted Chickpeas
- Lentil Patties
- White Bean Salad
- Vegan Meatballs
- Black Bean Cakes
- Falafel
CRACKERS & CRISPS:
- Whole Grain Crackers
- Seed Crackers
- Pita Chips
- Rye Crisps
- Water Crackers
- Flatbread Crackers
- Multigrain Crisps
- Bagel Chips
TOPPINGS:
- Homemade Croutons
- Fresh Basil
- Chopped Parsley
- Vegan Parmesan
- Toasted Pumpkin Seeds
- Toasted Sunflower Seeds
- Chili Flakes
- Black Pepper
SIDES:
- Fresh Fruit Salad
- Marinated Olives
- Pickled Vegetables
- Cucumber Spears
- Avocado Slices
- Steamed Edamame
- Marinated Artichokes
- Stuffed Mini Peppers
DRINKS:
- Sparkling Water with Lemon
- Iced Green Tea
- Fresh Lemonade
- Herbal Tea
- Cucumber Mint Water
- Unsweetened Iced Tea
- Apple Cider
- Kombucha
TIPS:
- Roast the peppers till their skin gets charred so you get the best taste.
- Blend the soup for several minutes to make the extra creamy dish.
- Garnish the recipe with fresh herbs to include extra freshness and color.
- Include more broth if you want to make the soup thinner.
STORAGE INFORMATION:
FRIDGE:
- Keep the soup in the vessel for 4 days.
FREEZER:
- In the container, freeze this soup for three months.
FAQs:
Are these jarred roasted peppers good to include in this soup?
- Yes, you may drain them well, then add them to the soup for better results.
How can I make this recipe gluten-free?
- You may add vegetable broth that does not contain gluten to get the desired version.
Can I exclude oat milk from this soup?
- Yes, you may add any unsweetened vegan milk for beautiful results.
Does this soup contain spice?
- No, it has mild heat, but you may include cayenne as per your choice.
NUTRITIONAL INFORMATION:
Net Carbs: 15 grams
Iron: 2.0 mg
Total Carbs: 20 grams
Vitamin A: 6,800 IU
Fiber: 5 grams
Calories: 165 kcal
Calcium: 80 milligrams
Protein: 4 g
Sodium: 520 milligrams
Potassium: 610 mg
