Description
Creamy Roasted Red Pepper Soup is a comforting and vibrant dish that brings together the sweet, smoky flavors of roasted red peppers with the creamy texture of potatoes. This delightful soup is not only vegan but also incredibly easy to prepare, making it a wonderful option for any meal—be it lunch, dinner, or a gathering with friends. With fresh basil adding a herby kick, each spoonful is rich in flavor and warmth. Serve it hot or cold, and enjoy its versatility throughout the year. Perfect for batch cooking, this soup can be made ahead and frozen for quick meals on busy days.
Ingredients
Scale
- 4 cups of water
- 4 medium russet potatoes (peeled and cubed)
- ½ cup of unsweetened plant-based milk
- ⅔ cup of fresh basil (chopped)
- 1 cup of roasted red bell peppers (drained)
- Pinch of salt and pepper (to taste)
Instructions
- In a large pot, bring 4 cups of water to a boil. Add the cubed potatoes and a pinch of salt. Cook for about 30 to 35 minutes until tender.
- Drain the potatoes and rinse them under cool water. Place them in a food processor or blender with ½ cup of unsweetened plant-based milk and blend until creamy.
- Add chopped basil, roasted red bell peppers, and additional pepper to taste into the food processor. Blend until smooth, adding more plant-based milk if needed for consistency.
- Transfer the blended soup back into the pot over medium heat, reheating gently while stirring occasionally before serving hot.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Boiling/Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 162
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg