Seven ingredient creamy 30 minute healthy and delicious vegan roasted red pepper soup gets an extra pop from the addition of coconut cream and tahini. Rich, vibrant and gluten-free.
I don’t know about you but it has been one hell of a few weeks for me. The holidays just completed wrapped me up and carried me away. From family to friends, from Boston to New York, I was all over the place.
It was an absolute blast. Lots of eating, even more drinking, and a bit of dancing mixed in there too. And while the holidays probably ended for most people around January 1st, when real life started to kick in, for me that didn’t happen until the 6th, thanks to my best friend from Florida visiting for over a week.
Coming back to real life after the holidays is like navigating through a deep fog. You’re not quite ready to take on the world quite yet, but you just have to keep moving.
Any one else feel that after a vacation you need a full week rest-cation before getting back to work and the swing of things? Or is that just me?
Well now that is has been over a full week of 2016 (seriously how did that happen?) it’s time to get moving.
First order of business – healthy eating.
No more movie buckets of popcorn, french fries, sweets, etc. Time to start taking care of our bodies again.
That’s where this creamy vegan roasted red pepper soup comes in. We all know by now that I am obsessed with soups right? (If you want to try some of my favorites be sure to check out my Vegan Creamy Pumpkin Soup, and Vegan Quinoa Black Bean Pumpkin Soup). Or just stick around here for my new favorite.
I have recently also become obsessed with romesco sauce (as featured in my broiled chicken with pesto and romesco sauce recipe).
The base of romesco sauce is roasted red peppers. Now while you can buy those in a jar, I highly urge you to make your own. Just roast a full tray (I roasted 12) in the oven until nice and charred, seal in a plastic bag until the skin softens and then remove the skin. Ta-da you’re done.
Ok it is a bit of a tedious process but then you have a ton of roasted red peppers to use in a full range of recipes. From one tray I made a big batch of romesco sauce to serve as a dip and topping for my broiled chicken with pesto, this creamy vegan roasted red pepper soup, and a batch of vegan creamy roasted red pepper pasta (recipe to come). All from one base ingredient.
This soup though is super velvety, creamy and rich. Made with only seven ingredient, half of which you probably already have on hand, this comes together in 30 minutes with minimal prep time. I added smoked paprika, coconut cream and tahini for an additional degree of flavor, silky texture and smoky taste.
Pretty much the best winter soup ever. And uber healthy.
Win win for 2016 right? This is one way to start the year off right. You are seriously bound to love this vegan roasted red pepper soup!
Seven ingredient 30 minute healthy and delicious vegan creamy roasted red pepper soup gets an extra pop from the addition of coconut cream and tahini. Rich and vibrant.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1/2 onion, diced (about 3/4 cup)
- 3 cloves garlic, minced (1 tablespoon)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 2 teaspoons smoked paprika (optional)
- 4 roasted red peppers
- 4 cups vegetable broth
- 1/2 cup coconut cream
- 1/4 cup tahini (optional)
- Heat oil in a pot over medium heat. Add onion and garlic and cook for a few minutes, Add salt, paprika and roasted red peppers. Cook for 1-2 minutes more, stirring as you go.
- Add broth, bring to a boil, reduce heat and simmer for 10-15 minutes.
- Add coconut cream and tahini, mix, bring to a boil and remove from heat.
- Puree with an immersion blender or regular blender.
- Optional: garnish with a few drops of olive oil, crushed red pepper flakes, slivered basil and thinly sliced roasted red peppers.