Creamy Roasted Red Pepper Soup
Enjoy a delightful bowl of Creamy Roasted Red Pepper Soup that’s vegan-friendly and easy to make! Try this recipe today!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Approximately 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Ingredients
Scale
- 4 cups water
- 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
- Boil the potatoes: In a large pot, add water and bring it to a boil. Add the cubed potatoes with a pinch of salt, cooking until tender (about 30–35 minutes).
- Blend the potatoes: Drain and rinse the cooked potatoes. Transfer them to a blender, add plant-based milk, and blend until smooth.
- Combine ingredients: Add chopped basil and roasted red peppers to the blender, blending until well combined. Adjust consistency by adding more plant-based milk if desired.
- Reheat and serve: Pour the blended soup into a pot, heating gently over low heat. Season with pepper before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 160
- Sugar: 3g
- Sodium: 230mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://tastyandfast.com/creamy-roasted-red-pepper-soup/