Vegan roasted red pepper soup using only seven ingredients and ready in just 30 minutes. Creamy, healthy and delicious – this 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!
If you loved this creamy vegan roasted red pepper soup you’ll also love these soups:
- Creamy Vegan Asparagus Soup {GF}
- Vegan Sweet Potato Soup Recipe with Apple {GF}
- Creamy Vegan Parsnip and Shiitake Mushroom Soup {GF}
How to make vegan roasted red pepper soup
Seven ingredient 30 minute healthy and delicious vegan roasted red pepper soup gets an extra pop from the addition of coconut cream and tahini. Rich and vibrant.
- 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
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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.
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Add broth, bring to a boil, reduce heat and simmer for 10-15 minutes.
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Add coconut cream and tahini, mix, bring to a boil and remove from heat.
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Puree with an immersion blender or regular blender.
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Optional: garnish with a few drops of olive oil, crushed red pepper flakes, slivered basil and thinly sliced roasted red peppers.
Rebecca @ Strength and Sunshine says
Loving that tahini! Totally not optional 😉
Vicky says
Haha if you say so : ))
Christine says
This looks so delicious. The photos are awesome! I just received some Tahini too!
Vicky says
Perfect timing! Tahini is so good in so many different recipes : ))
Ruthie Ridley says
Tomato soup is my absolute favorite!! I can’t wait to try this one!! Thank you for sharing!
Vicky says
If you love tomato soup you are sure to love this roasted red pepper soup too!
Heather @ The Nerdy Fox says
I’ve been looking for a recipe for roasted red pepper soup! This looks mouth-watering!
Vicky says
Look no further! ; )
Shamira West says
I love homemade soup! I have never had a red pepper soup though! I must book mark this and give it a try. Looks tasty!
Vicky says
Isn’t home made soup the best?! You;ve got to try a red pepper one – soo good!
Amber says
This looks amazing, and not too difficult to make! I also love that it’s vegan.
Vicky says
Not too difficult at all!
Gloria @ Homemade & Yummy says
This sounds awesome…and I LOVE you pictures. Makes you want to just dive right into the monitor!!
Vicky says
Haha thanks so much! That is definitely my intention – to lure people to dive right through their screens!
Matt @ Plating Pixels says
Coconut cream is such a wonderful ingredient for flavoring. I had had a big jar of roasted red peppers but used them up, need to get another one!
Vicky says
Isn’t it the best? I use it for everything – even in my coffee! You certainly do need to go out and get another jar of those : )
Shadi says
My mom would love this! I do too!
Vicky says
Thanks : )
Nancy says
I’ve never had red pepper soup, it’s gorgeous! Reminds me, just by the look of it, of golden squash soup actually. And I LOVE garlic, so much so that I want to lick the screen a *tiny* bit. Thanks for this recipe, I’m always looking for ways to add variety to my vegan diet and this looks too good not to try! 🙂
Vicky says
Thanks! I don’t normally see roasted red pepper soup on the standard soup menu but it really is so good!
Willow says
I love the idea of adding tahini! I’ve made roasted red pepper soup, but with different ingredients. I have a really large jar of roasted red peppers right now. I think I may be making this in the near future…
Vicky says
let me know how it turns out! The tahini adds a nice nutty flavor to it, but you can definitely make the soup without it if you don’t have it on hand!
Alison says
Oh wow I just made creamy tomato soup using coconut milk – now I have to try roasted red pepper. I bet the paprika is a game changer for this recipe.
Vicky says
That sounds delicious too! The paprika works wonders for sure!
Bobbi from Bobbi's Kozy Kitchen says
This looks amazing #drooling and sounds devine! I need this soup in my life!
Vicky says
Thanks! Love the drooling hashtag : ))
Tara says
Tonight is the night of awesome recipes! I just planned my menu for the whole week. I can’t wait to try this soup!
Vicky says
Thanks! Hope you enjoy it! Would love to see what else you have included in the meal plan : )
Brandon @ Kitchen Konfidence says
Tahini is such an awesome vegan ingredient! It really adds a wonderful rich, creaminess. I love using it in salad dressings. Next I’ll try this soup :)!
Vicky says
Isn’t it?! I loooove tahini and add it all the time to all sorts of dishes : ))
Jenn @ Peas and Crayons says
I’ll have LOTS of roasted red peppers this spring/summer – bookmarking!
Vicky says
Perfect soup for you then!
Annie @ Annie's Noms says
This is beautiful! I love using tahini is recipes, I really should do it more often as it adds such a lovely flavour!
Vicky says
such a nice flavor added by tahini – definitely have been adding it to a lot of recipes lately!
Christina @ Christina's Cucina says
I absolutely adore anything with roasted red pepper! I’m all over this soup!
Alicia says
I LOVE this recipe! I’m trying to make the most of our blender and make more soups so i’ll add this one to my list. It looks delish!
Vicky says
Thanks! This is a perfect blender soup!
Nancy says
When you roast the red peppers, do you roast them whole or do you core slice and de seed them first?
Vicky says
I roast them whole and then remove the seeds and skin.
Stevie says
Just made this!! I was short one red pepper so I added a hatch chili.. Made it spicy! But excellent recipe! Definitely a keeper:)
Vicky says
Love the idea of adding a hatch chile — will have to try that next time! Thanks for commenting and letting me know that you enjoyed the recipe!
Shannon Dianne says
Just made this soup and it’s AMAZING. Thank you!
Vicky says
So happy you enjoyed my recipe! Thanks for taking the time to comment and let me know! : ))
Elaina says
Don’t bother! Super bummed I now have to figure out a different dinner at the last minute.
Vicky says
So sorry you did not enjoy this recipe! Did you follow the recipe exactly?