Description
Creamy Roasted Red Pepper Soup is a warm and inviting dish that brings comfort to any table. This vegan soup features the natural sweetness of roasted red peppers blended with creamy potatoes, creating a rich texture that satisfies both the palate and the soul. An easy recipe to prepare, it requires minimal ingredients and offers a burst of vibrant flavor with every spoonful. Ideal for cozy dinners, elegant gatherings, or meal prep, this delightful soup is not only budget-friendly but also packed with nutrients. Serve it warm or chilled, garnished with fresh herbs for an elevated touch.
Ingredients
- 4 medium russet potatoes (peeled and cubed)
- 1 cup roasted red bell peppers (drained)
- ⅔ cup fresh basil (chopped)
- ½ cup unsweetened plant-based milk
- Pinch of salt
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Boil water in a large pot; add cubed potatoes and a pinch of salt. Cook until tender (30–35 minutes).
- Drain and rinse potatoes, then blend with plant-based milk until creamy.
- Add roasted red peppers, chopped basil, and pepper; blend until smooth.
- Reheat in a pot over low heat before serving. Garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Boiling/Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: For added flavor, consider incorporating smoked paprika or red pepper flakes. Adjust the thickness by adding more plant-based milk if necessary. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.