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Creamy Vegan Roasted Red Pepper Soup {Gluten-Free}

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 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:

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.

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Comments

    • 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 : )

      Reply

  10. Nancy says

    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

  11. 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…

    Reply

    • 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!

      Reply

  12. Alison says

    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

  21. 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:)

    Reply

    • 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!

      Reply

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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!

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