Vegan Roasted Red Pepper Soup
This Vegan Roasted Red Pepper Soup is smoky, creamy, and bursting with rich flavors, all packed into one simple bowl.
Ingredients
- 4 large red bell peppers halved and seeded
- 1 tablespoon olive oil
- 1 onion chopped
- 3 garlic cloves minced
- 3 cups vegetable broth
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/2 cup coconut milk
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C) and place the red pepper halves on a baking sheet.
- Drizzle with olive oil and roast for 25 minutes, or until soft and lightly charred.
- While peppers roast, sauté onions and garlic in a pot for 5 minutes until fragrant and tender.
- Once peppers are roasted, peel off the skins and add them to the pot with onions and garlic.
- Stir in smoked paprika, cumin, and vegetable broth, and bring to a simmer.
- Let the soup cook for 10 minutes to allow flavors to mingle.
- Blend until smooth using an immersion blender or a regular blender.
- Stir in coconut milk, then season with salt and pepper to taste.
- Garnish with fresh basil and serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 3g
Vitamins and Minerals (% Daily Value Per Serving)
- Vitamin A: 160%
- Vitamin C: 150%
- Iron: 10%
- Vitamin K: 15%
- Folate: 12%
Additional Notes & Tips to Enhance Flavor
- For an extra smoky punch, add a pinch of chipotle powder.
- Top with a swirl of extra coconut milk for a creamy finish.
- Add croutons or a slice of your favorite bread for dipping.
- Store leftovers in the fridge—soup always tastes better the next day.
- If you're feeling extra, drizzle some balsamic glaze for a touch of elegance.