Vegan Roasted Red Pepper Soup
summary
Dive into the world of flavors with our Vegan Roasted Red Pepper Soup! Rich, comforting, and incredibly tasty, this soup is not just about appeasing the taste buds, but also a step towards healthy living. Whether you’re a seasoned vegan or someone looking to add variety to your meal plans, this recipe is sure to be a hit. Let’s get cooking!
Ingredients
- Red bell peppers: 4 large (about 2 lbs or 907 grams)
- Olive oil: 3 tbsp (45 ml)
- Yellow onions: 2 medium (chopped)
- Garlic cloves: 4 (minced)
- Vegetable broth: 4 cups (946 ml)
- Canned diced tomatoes: 1 can (14 oz or 396 grams)
- Cumin: 1 tsp (5 ml)
- Paprika: 1 tsp (5 ml)
- Salt: to taste
- Black pepper: to taste
- Fresh basil or cilantro for garnish (optional)
Preparation and Cooking Time: Approximately 50 minutes
Serves: 4
Nutritional Facts (per serving)
- Calories: 210
- Protein: 3.7g
- Carbohydrates: 30g
- Dietary Fiber: 4.8g
- Sugars: 13g
- Fat: 7g
- Saturated Fat: 1g
- Sodium: 350mg
Cooking Instructions
- Begin by preheating the oven to 475°F (245°C).
- While the oven’s heating, rub olive oil over the bell peppers.
- Once the oven is ready, roast the red bell peppers for about 25-30 minutes. Turn them occasionally to ensure even roasting.
- When the skin becomes charred, remove the peppers from the oven and let them cool.
- After cooling, peel off the skin and discard the seeds and stems.
- In a large pot, heat the remaining olive oil over medium heat.
- Add chopped onions, and sauté until translucent, approximately 5-7 minutes.
- Throw in the minced garlic and sauté for an additional 2 minutes.
- Add the roasted red bell peppers, diced tomatoes, cumin, paprika, salt, and pepper.
- Pour the vegetable broth into the pot.
- Let the mixture simmer for about 15-20 minutes.
- Using a hand blender, blend the soup until it reaches a smooth consistency. If it’s too thick, add more vegetable broth until the desired consistency is achieved.
- Taste the Vegan Roasted Red Pepper Soup and adjust seasonings if necessary.
- Serve hot and, if desired, garnish with fresh basil or cilantro.
Tips
- For a smokier flavor, consider adding a dash of smoked paprika.
- Fresh herbs like rosemary or thyme can add depth to the flavor profile.
- If you’re keen on a creamier texture, add a dollop of vegan coconut cream before serving.
- Always choose ripe red bell peppers for maximum flavor and sweetness.
Serving Suggestions
- Crunch Element: Consider pairing this Vegan Roasted Red Pepper Soup with vegan garlic bread or crusty whole-grain rolls.
- Salad: A light, leafy green salad with a zesty vinaigrette complements the richness of the soup.
- Garnish: Roasted pumpkin seeds or pine nuts sprinkled on top add a nice crunch and flavor contrast.
- Drinks: Pair with a chilled glass of vegan green juice or sparkling water with a splash of lemon.
Crafted with love and care, this Vegan Roasted Red Pepper Soup is AH7’s tribute to all the health enthusiasts out there. Dive into this bowl of comfort, and let your taste buds travel through a wholesome vegan journey. The next time you think of a nourishing meal that doesn’t skimp on flavor, you know what to whip up. Stay healthy and keep savoring good food!
VEGAN ROASTED RED PEPPER SOUP
Dive into the world of flavors with our Vegan Roasted Red Pepper Soup! Rich, comforting, and incredibly tasty, this soup is not just about appeasing the taste buds, but also a step towards healthy living. Whether you’re a seasoned vegan or someone looking to add variety to your meal plans, this recipe is sure to be a hit. Let’s get cooking!
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Nutritions
Nutrition Facts
VEGAN ROASTED RED PEPPER SOUP
Amount per Serving
Calories
210
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Sodium
350
mg
15
%
Carbohydrates
30
g
10
%
Fiber
4.8
g
20
%
Sugar
13
g
14
%
Protein
3.7
g
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Red bell peppers: 4 large about 2 lbs or 907 grams
- Olive oil: 3 tbsp 45 ml
- Yellow onions: 2 medium chopped
- Garlic cloves: 4 minced
- Vegetable broth: 4 cups 946 ml
- Canned diced tomatoes: 1 can 14 oz or 396 grams
- Cumin: 1 tsp 5 ml
- Paprika: 1 tsp 5 ml
- Salt: to taste
- Black pepper: to taste
- Fresh basil or cilantro for garnish optional
Instructions
- Begin by preheating the oven to 475°F (245°C).
- While the oven’s heating, rub olive oil over the bell peppers.
- Once the oven is ready, roast the red bell peppers for about 25-30 minutes. Turn them occasionally to ensure even roasting.
- When the skin becomes charred, remove the peppers from the oven and let them cool.
- After cooling, peel off the skin and discard the seeds and stems.
- In a large pot, heat the remaining olive oil over medium heat.
- Add chopped onions, and sauté until translucent, approximately 5-7 minutes.
- Throw in the minced garlic and sauté for an additional 2 minutes.
- Add the roasted red bell peppers, diced tomatoes, cumin, paprika, salt, and pepper.
- Pour the vegetable broth into the pot.
- Let the mixture simmer for about 15-20 minutes.
- Using a hand blender, blend the soup until it reaches a smooth consistency. If it’s too thick, add more vegetable broth until desired consistency is achieved.
- Taste the Vegan Roasted Red Pepper Soup and adjust seasonings if necessary.
- Serve hot and, if desired, garnish with fresh basil or cilantro.
Notes
TIPS:
For a smokier flavor, consider adding a dash of smoked paprika. Fresh herbs like rosemary or thyme can add depth to the flavor profile. If you’re keen on a creamier texture, add a dollop of vegan coconut cream before serving. Always choose ripe red bell peppers for maximum flavor and sweetness.
SERVING SUGGESTIONS:
Crunch Element Consider pairing this Vegan Roasted Red Pepper Soup with vegan garlic bread or crusty whole grain rolls. Salad: A light, leafy green salad with a zesty vinaigrette complements the richness of the soup. Garnish: Roasted pumpkin seeds or pine nuts sprinkled on top add a nice crunch and flavor contrast. Drinks: Pair with a chilled glass of vegan green juice or a sparkling water with a splash of lemon.
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