Creamy Roasted Red Pepper Soup Recipe
Introduction
This creamy roasted red pepper soup is a comforting and flavorful dish that’s perfect for any season. Made with tender potatoes, fresh basil, and sweet roasted red peppers, it offers a smooth texture and vibrant taste that’s easy to prepare.
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. Cook for about 30 to 35 minutes, or until the potatoes are tender.
- Step 2: Drain and rinse the cooked potatoes, then transfer them to a food processor or blender. Add ½ cup of plant-based milk and blend for about 1 minute until the potatoes form a creamy consistency.
- Step 3: Add the chopped basil, roasted red peppers, oil or water, and pepper to taste into the processor or blender. Blend until the mixture is smooth.
- Step 4: To thin the soup to your desired consistency, gradually add more plant-based milk (about 1 cup or as needed) while pulsing the blender.
- Step 5: Pour the soup into a pot and gently reheat it on the stove. Serve warm for the best flavor and texture.
Tips & Variations
- Use homemade roasted red peppers for a richer, smoky flavor, or substitute with jarred ones for convenience.
- Add a splash of lemon juice or a dash of smoked paprika to enhance the depth of flavor.
- For a heartier soup, include cooked white beans or lentils before blending.
- If you prefer a creamier texture, a tablespoon of nutritional yeast can add a subtle cheesy note.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to maintain a smooth consistency. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of potato?
Yes, you can substitute russet potatoes with Yukon Gold or other starchy potatoes. They will work well and provide a creamy texture.
Is this soup suitable for vegans?
Absolutely! This recipe uses plant-based milk and no animal products, making it completely vegan-friendly.
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Creamy Roasted Red Pepper Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A smooth and creamy roasted red pepper soup made with tender potatoes, fresh basil, and plant-based milk for a comforting and dairy-free meal. This recipe is easy to prepare on the stovetop and blended to silky perfection, making it a perfect cozy dish for any season.
Ingredients
Soup Base
- 4 cups of water (or more if needed)
- 4 medium russet potatoes, peeled and cubed
- Pinch of salt
Blending 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
- 1 teaspoon of oil or water
- Pepper, to taste
Instructions
- Boil the Potatoes: In a large pot, bring 4 cups of water to a boil. Add the peeled and cubed russet potatoes and a pinch of salt. Boil for about 30 to 35 minutes, or until the potatoes are tender when pierced with a fork.
- Drain and Blend Potatoes: Drain and rinse the cooked potatoes to stop the cooking process. Transfer them to a food processor or blender, add ½ cup of unsweetened plant-based milk, and blend for about 1 minute until the potatoes achieve a creamy texture.
- Add Remaining Ingredients and Blend: Add the chopped fresh basil, roasted red bell peppers, 1 teaspoon of oil or water, and pepper to taste into the blender or food processor with the creamy potatoes. Blend all together until smooth and well combined.
- Adjust Consistency and Reheat: To thin the soup to your desired consistency, gradually add additional plant-based milk (up to about 1 cup) and pulse or blend gently until blended. Transfer the soup to a pot and gently reheat on the stovetop over low to medium heat until warmed through. Serve hot.
Notes
- You can use storebought roasted red peppers or make your own by roasting fresh red bell peppers under a broiler or on an open flame until charred, then peeling and draining.
- For a richer flavor, you can substitute plant-based milk with a light coconut milk or almond milk.
- If you prefer a thicker soup, reduce the amount of additional plant-based milk added to thin.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- Add a sprinkle of nutritional yeast or a pinch of smoked paprika for extra depth if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Creamy roasted red pepper soup, vegan soup recipe, easy blended soup, dairy-free soup, plant-based soup
