Avocado Pesto

  • Recipes
    • Vegetarian
    • Dairy Free
    • Gluten Free
    • Vegan
  • About
  • Shop
  • Contact
  • Work With Me

Socials

Home » Creamy Vegan Roasted Red Pepper Soup {Gluten-Free}

Creamy Vegan Roasted Red Pepper Soup {Gluten-Free}

Last Updated on April 14, 2019 By Vicky 45 Comments

Print Recipe Jump to Recipe
Vegan-Roasted-Red-Pepper-Soup pin

 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.Seven ingredient creamy 30 minute Vegan Roasted Red Pepper SoupI 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!

Vegan Roasted Red Pepper Soup ready to eat!

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

4.5 from 18 votes
Vegan-Roasted-Red-Pepper-Soup
Print
Vegan Roasted Red Pepper Soup {GF}
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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.

Course: Lunch, Soup
Cuisine: gluten free, Healthy, Vegan
Servings: 4
Calories: 248 kcal
Author: Vicky Berman
Ingredients
  • 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
Instructions
  1. 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.
  2. Add broth, bring to a boil, reduce heat and simmer for 10-15 minutes.
  3. Add coconut cream and tahini, mix, bring to a boil and remove from heat.
  4. Puree with an immersion blender or regular blender.
  5. Optional: garnish with a few drops of olive oil, crushed red pepper flakes, slivered basil and thinly sliced roasted red peppers.
Nutrition Facts
Vegan Roasted Red Pepper Soup {GF}
Amount Per Serving
Calories 248 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 10g63%
Sodium 2036mg89%
Potassium 272mg8%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
Vitamin A 1185IU24%
Vitamin C 20.4mg25%
Calcium 47mg5%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

After Post

Get Healthy Recipes Sent To Your Inbox

authorbio

How would you like to have a meal plan sent to you every Sunday to help you plan out the week and stay healthy?

And add me on social media!

« Avocado Truffles with Honey and Pistachios {GF, DF} and a Giveaway!
Pan Seared Snapper Recipe with Romesco Sauce Recipe {GF, DF} »

Comments

  1. Rebecca @ Strength and Sunshine says

    January 8, 2016 at 5:56 pm

    Loving that tahini! Totally not optional 😉

    Reply
    • Vicky says

      January 9, 2016 at 10:47 am

      Haha if you say so : ))

      Reply
  2. Christine says

    January 11, 2016 at 3:30 pm

    5 stars
    This looks so delicious. The photos are awesome! I just received some Tahini too!

    Reply
    • Vicky says

      January 12, 2016 at 8:48 am

      Perfect timing! Tahini is so good in so many different recipes : ))

      Reply
  3. Ruthie Ridley says

    January 12, 2016 at 12:02 pm

    Tomato soup is my absolute favorite!! I can’t wait to try this one!! Thank you for sharing!

    Reply
    • Vicky says

      January 12, 2016 at 12:49 pm

      If you love tomato soup you are sure to love this roasted red pepper soup too!

      Reply
  4. Heather @ The Nerdy Fox says

    January 12, 2016 at 12:20 pm

    I’ve been looking for a recipe for roasted red pepper soup! This looks mouth-watering!

    Reply
    • Vicky says

      January 12, 2016 at 12:49 pm

      Look no further! ; )

      Reply
  5. Shamira West says

    January 12, 2016 at 1:28 pm

    5 stars
    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!

    Reply
    • Vicky says

      January 12, 2016 at 11:20 pm

      Isn’t home made soup the best?! You;ve got to try a red pepper one – soo good!

      Reply
  6. Amber says

    January 12, 2016 at 2:34 pm

    This looks amazing, and not too difficult to make! I also love that it’s vegan.

    Reply
    • Vicky says

      January 12, 2016 at 11:20 pm

      Not too difficult at all!

      Reply
  7. Gloria @ Homemade & Yummy says

    January 12, 2016 at 2:50 pm

    This sounds awesome…and I LOVE you pictures. Makes you want to just dive right into the monitor!!

    Reply
    • Vicky says

      January 12, 2016 at 11:21 pm

      Haha thanks so much! That is definitely my intention – to lure people to dive right through their screens!

      Reply
  8. Matt @ Plating Pixels says

    January 12, 2016 at 5:31 pm

    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!

    Reply
    • Vicky says

      January 12, 2016 at 11:21 pm

      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 : )

      Reply
  9. Shadi says

    January 12, 2016 at 5:39 pm

    5 stars
    My mom would love this! I do too!

    Reply
    • Vicky says

      January 12, 2016 at 11:21 pm

      Thanks : )

      Reply
  10. Nancy says

    January 12, 2016 at 5:55 pm

    5 stars
    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! 🙂

    Reply
    • Vicky says

      January 12, 2016 at 11:22 pm

      Thanks! I don’t normally see roasted red pepper soup on the standard soup menu but it really is so good!

      Reply
  11. Willow says

    January 12, 2016 at 7:08 pm

    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…

    Reply
    • Vicky says

      January 12, 2016 at 11:22 pm

      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!

      Reply
  12. Alison says

    January 12, 2016 at 8:11 pm

    5 stars
    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.

    Reply
    • Vicky says

      January 12, 2016 at 11:23 pm

      That sounds delicious too! The paprika works wonders for sure!

      Reply
  13. Bobbi from Bobbi's Kozy Kitchen says

    January 13, 2016 at 8:36 pm

    This looks amazing #drooling and sounds devine! I need this soup in my life!

    Reply
    • Vicky says

      January 14, 2016 at 9:23 am

      Thanks! Love the drooling hashtag : ))

      Reply
  14. Tara says

    January 13, 2016 at 9:17 pm

    Tonight is the night of awesome recipes! I just planned my menu for the whole week. I can’t wait to try this soup!

    Reply
    • Vicky says

      January 14, 2016 at 9:23 am

      Thanks! Hope you enjoy it! Would love to see what else you have included in the meal plan : )

      Reply
  15. Brandon @ Kitchen Konfidence says

    January 16, 2016 at 1:07 pm

    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 :)!

    Reply
    • Vicky says

      January 17, 2016 at 1:25 pm

      Isn’t it?! I loooove tahini and add it all the time to all sorts of dishes : ))

      Reply
  16. Jenn @ Peas and Crayons says

    January 16, 2016 at 3:41 pm

    I’ll have LOTS of roasted red peppers this spring/summer – bookmarking!

    Reply
    • Vicky says

      January 17, 2016 at 1:26 pm

      Perfect soup for you then!

      Reply
  17. Annie @ Annie's Noms says

    January 17, 2016 at 6:04 am

    This is beautiful! I love using tahini is recipes, I really should do it more often as it adds such a lovely flavour!

    Reply
    • Vicky says

      January 17, 2016 at 2:42 pm

      such a nice flavor added by tahini – definitely have been adding it to a lot of recipes lately!

      Reply
  18. Christina @ Christina's Cucina says

    January 18, 2016 at 1:53 am

    I absolutely adore anything with roasted red pepper! I’m all over this soup!

    Reply
  19. Alicia says

    January 19, 2016 at 5:25 pm

    5 stars
    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!

    Reply
    • Vicky says

      January 20, 2016 at 2:57 pm

      Thanks! This is a perfect blender soup!

      Reply
  20. Nancy says

    January 21, 2016 at 5:30 pm

    4 stars
    When you roast the red peppers, do you roast them whole or do you core slice and de seed them first?

    Reply
    • Vicky says

      January 28, 2016 at 5:30 pm

      I roast them whole and then remove the seeds and skin.

      Reply
  21. Stevie says

    August 18, 2016 at 3:35 pm

    Just made this!! I was short one red pepper so I added a hatch chili.. Made it spicy! But excellent recipe! Definitely a keeper:)

    Reply
    • Vicky says

      September 6, 2016 at 8:04 pm

      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!

      Reply
  22. Shannon Dianne says

    February 3, 2017 at 8:15 pm

    Just made this soup and it’s AMAZING. Thank you!

    Reply
    • Vicky says

      February 15, 2017 at 6:48 am

      So happy you enjoyed my recipe! Thanks for taking the time to comment and let me know! : ))

      Reply
  23. Elaina says

    February 27, 2017 at 8:47 pm

    Don’t bother! Super bummed I now have to figure out a different dinner at the last minute.

    Reply
    • Vicky says

      March 10, 2017 at 8:32 pm

      So sorry you did not enjoy this recipe! Did you follow the recipe exactly?

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Featured and Popular

Quick Mexican Tuna Salad & Avocado Bowl Recipe {GF, DF}

Thai Veggie Quinoa Bowls {Gluten-Free, Vegan}

Raw Vegan Collard Wraps Recipe

Hi, I’m Vicky!

VICKY

About Avocado Pesto

I love to create unique, healthy recipes for people who want to maintain a variety of diets, like Gluten Free, Dairy Free, Vegan, Vegetarian, etc. Read more about how I can help you plan your meals!

Check out these other delicious recipes from my blog!

Chilean sea bass FG_
Chickpea Flatbread
roasted potato wedges
Avocado Chickpea Salad with vegan pesto makes for the perfect lunch recipe that is ready in minutes. Super simple 5 ingredient recipe packed full of flavor and protein. Lunch or grill day appetizers don't get easier than this!
Roasted Cauliflower Soup with Garlic - Gluten Free and Vegan
This Caribbean Fish Curry recipe is a one pot meal ready in 30 minutes that is a creamy blend of coconut milk, tomatoes, curry spices and tender red snapper. Both Gluten Free and Dairy Free.
Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce Gluten-Free
Vegan-Creamy-Pumpkin-Pasta-with-Sage-Recipe
Quinoa Black Bean Pumpkin Soup Recipe
Sweet Potato and Chickpea Salad Recipe
Tofu burger recipe made with sweet potatoes is the perfect healthy summer vegan lunch. Soft, and tender on the inside while lightly crispy on the outside, and full of flavor. Gluten-Free too. |avocadopesto.com
Lemon Rice makes for the perfect healthy side dish. With a flair of Indian flavors this lemon rice is made with turmeric, ginger, chili, lemon and Indian spices. Gluten Free and Vegan | avocadopesto.com
Baked pork chops make for the easiest 4 ingredient dinner ever. A classic family recipe passed down from my grandmother and the only way I ever make pork chops. Gluten Free too. You only need pork chops, onions, mayo and sharp cheddar (regular or vegan, for a dairy free recipe).
  • Dairy Free
    • Dairy Free Breakfast
    • Dairy Free Lunch
    • Dairy Free Dinner
    • Dairy Free Dessert
  • Gluten Free
    • Gluten Free Breakfast
    • Gluten Free Lunch
    • Gluten Free Dinner
    • Gluten Free Dessert
  • Recipe Index
    • Recipe Search
  • Vegan
    • Vegan Breakfast
    • Vegan Lunch
    • Vegan Dinner
    • Vegan Dessert
  • Vegetarian
    • Vegetarian Breakfast
    • Vegetarian Lunch
    • Vegetarian Dinner
    • Vegetarian Dessert
  • About Me
    • About Me
    • Contact
    • Press
    • Work With Me
  • Shop
  • Privacy Policy
  • 30 mins or less

Copyright © 2023

959 shares
  • 53