Looking for a flavorful and nutritious soup to warm you up on those chilly winter nights? Look no further than our delicious homemade Roasted Pepper Soup! This vegan recipe is packed with the bold flavors of roasted red peppers and sweet potatoes, creating a creamy and satisfying dish that will leave you wanting more. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your diet, this soup is sure to become a staple in your kitchen.
- Roasted Pepper Soup is a vegan recipe that combines the flavors of roasted red peppers and sweet potatoes.
- The soup is easy to make and requires simple ingredients.
- It is a healthy and nutritious option, perfect for those following a plant-based diet.
- By adjusting the spices, you can make the soup mild or spicy to suit your taste preferences.
- Enjoy the creamy texture and bold flavors of this comforting soup.
Easy Roasted Pepper Soup Recipe
If you’re looking for a quick and delicious vegan soup recipe, you’ve come to the right place. This easy roasted pepper soup is not only healthy but also bursting with flavor. With just a few simple ingredients and minimal prep time, you can have a hearty and satisfying meal on the table in no time.
To make this easy roasted pepper soup, start by roasting red bell peppers, sweet potatoes, onions, and garlic cloves in the oven. This process brings out the natural sweetness and enhances the flavors of the vegetables. Once roasted, simply transfer them to a blender along with vegetable broth, smoked paprika, fresh lemon juice, and a pinch of cayenne pepper. Blend until smooth and creamy.
Next, transfer the mixture to a pot and bring it to a simmer. This allows the flavors to meld together and creates a rich and velvety texture. You can adjust the seasonings to your preference, adding more smoked paprika or cayenne pepper for an extra kick. Serve the soup hot, garnished with a dollop of cashew cream and a sprinkle of green onions for added freshness.
Why This Recipe Works
- Roasting the vegetables: Roasting the red peppers, sweet potatoes, onions, and garlic intensifies their flavors and adds a smoky depth to the soup.
- Simple ingredients: This recipe calls for everyday pantry staples that are easy to find and budget-friendly. No fancy or hard-to-find ingredients required.
- Customizable heat: By adjusting the amount of cayenne pepper, you can make this soup as mild or as spicy as you like. It’s a great way to cater to different taste preferences.
- Healthy and nutritious: This roasted pepper soup is packed with vitamins, minerals, and antioxidants from the vegetables. It’s a nourishing option that will leave you feeling satisfied and energized.
So, the next time you’re craving a comforting and flavorful soup, give this easy roasted pepper soup recipe a try. It’s a crowd-pleaser that will impress both vegans and non-vegans alike. With its creamy texture, vibrant colors, and bold flavors, it’s a dish that is sure to become a staple in your kitchen. Enjoy!
|– 3 red bell peppers||1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.|
|– 2 large sweet potatoes||2. Wash and cut the red bell peppers and sweet potatoes into chunks.|
|– 1 yellow onion||3. Peel and slice the onion.|
|– 4 garlic cloves||4. Peel the garlic cloves.|
|– 4 cups vegetable broth||5. In a large bowl, toss the red bell peppers, sweet potatoes, onion, and garlic cloves with olive oil, salt, and pepper.|
|– 1 teaspoon smoked paprika||6. Spread the vegetables evenly on the prepared baking sheet and roast for 25-30 minutes, until tender and slightly charred.|
|– Juice of 1 lemon||7. Remove the vegetables from the oven and let them cool slightly.|
|– Pinch of cayenne pepper||8. Transfer the roasted vegetables to a blender along with vegetable broth, smoked paprika, lemon juice, and cayenne pepper.|
|– Cashew cream and green onions for garnish||9. Blend until smooth and creamy.|
|10. Transfer the mixture to a pot and bring to a simmer over medium heat.|
|11. Season with additional salt, pepper, or spices if desired.|
|12. Serve hot, garnished with cashew cream and green onions.|
Creamy and Healthy Roasted Pepper Soup
This creamy roasted pepper soup recipe is not only delicious, but also packed with healthy ingredients. The combination of roasted red peppers and sweet potatoes gives the soup a naturally creamy texture, without the need for heavy cream or dairy. The addition of smoked paprika and cayenne pepper adds a hint of spice and enhances the flavor of the roasted peppers. The soup is garnished with cashew cream, which adds richness and a slight sweetness. This vegetarian roasted pepper soup is a perfect option for those following a plant-based diet or looking to incorporate more vegetables into their meals.
The Benefits of Roasted Red Peppers
Roasted red peppers are not only delicious, they also offer several health benefits. They are a great source of vitamins A and C, which are important for supporting a healthy immune system. Additionally, they contain antioxidants that can help protect against cell damage and reduce the risk of chronic diseases. Roasted red peppers are also low in calories and fat, making them a nutritious choice for those looking to maintain a healthy weight. By incorporating roasted red peppers into your diet with this creamy soup, you can enjoy their unique flavor while reaping the many health benefits.
Roasted red peppers add a smoky and sweet flavor to this creamy soup, making it a comforting and satisfying meal.
How to Make Creamy Roasted Pepper Soup
|2 red bell peppers||1. Preheat the oven to 400°F (200°C). Cut the red bell peppers in half and remove the stem and seeds.
2. Place the bell peppers on a baking sheet, cut-side down. Roast in the oven for about 25-30 minutes, until the skin is charred and blistered.
3. Remove the peppers from the oven and let them cool. Once cooled, remove the skin and chop the peppers into small pieces.
|2 sweet potatoes||1. Peel the sweet potatoes and cut them into cubes.
2. In a large pot, heat some olive oil over medium heat. Add the sweet potato cubes and sauté for a few minutes, until they start to soften.
3. Add the chopped roasted red peppers to the pot, along with vegetable broth, smoked paprika, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes.
|1 onion||1. Finely chop the onion and add it to the pot with the sweet potatoes and red peppers.
2. Sauté the onion until it becomes translucent and fragrant.
3. Transfer the mixture to a blender and blend until smooth and creamy.
4. Return the soup to the pot and heat over low heat. Serve hot and garnish with a dollop of cashew cream and a sprinkle of fresh herbs.
|2 garlic cloves||1. Peel and crush the garlic cloves. Add them to the pot with the sweet potatoes, red peppers, and onion.
2. Sauté the garlic for a minute, until fragrant.
|4 cups vegetable broth||3 tablespoons smoked paprika|
|1 teaspoon cayenne pepper||Salt and pepper to taste|
Enjoy the creamy and healthy goodness of this roasted pepper soup, packed with flavor and nutrients. Whether you’re a vegetarian, vegan, or simply looking to incorporate more plant-based meals into your diet, this soup is a fantastic choice. It’s easy to make, satisfying, and perfect for warming up on a chilly day. So grab your ingredients and get ready to savor every spoonful of this comforting and nutritious soup.
Spicy Roasted Pepper Soup Recipe
If you’re someone who loves a little kick in your dishes, then this spicy roasted pepper soup recipe is just what you need. By adding smoked paprika and cayenne pepper to the mix, you can take the heat and spice level of your soup to a whole new level.
The combination of these spices elevates the bold flavors of the roasted red peppers, creating a symphony of taste that will excite your palate. The best part? You have the power to control the spiciness. Simply adjust the amount of cayenne pepper to suit your personal preferences, whether you prefer a milder kick or a fiery explosion of flavors.
Serve your spicy roasted pepper soup with a dollop of cashew cream and a sprinkle of fresh green onions. These accompaniments add an extra burst of flavor and visual appeal to your bowl of soup. Each spoonful will tantalize your taste buds with a perfect balance of heat, creaminess, and refreshing herbaceousness.
So go ahead, get your taste buds ready for an exhilarating experience with this spicy roasted pepper soup. It’s a flavorful and satisfying option that will make your mealtime exciting and memorable. Enjoy the fiery deliciousness!
- 3 red bell peppers
- 2 sweet potatoes
- 1 large onion
- 4 garlic cloves
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust according to spice preference)
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Optional garnish: Cashew cream and chopped green onions
- Preheat your oven to 400°F (200°C).
- Halve the red bell peppers, remove the seeds and membranes, and place them on a baking sheet along with the sweet potatoes (peeled and cubed), onion (quartered), and garlic cloves.
- Drizzle the vegetables with olive oil, season with salt and pepper, and toss to coat evenly.
- Roast the vegetables in the preheated oven for about 30-35 minutes, or until they are tender and slightly charred.
- Transfer the roasted vegetables to a blender and add vegetable broth, smoked paprika, cayenne pepper, fresh lemon juice, salt, and pepper.
- Blend until smooth and creamy.
- Transfer the mixture to a pot and heat over medium heat until warmed through.
- Taste and adjust the seasoning if needed.
- Serve the spicy roasted pepper soup hot, garnished with a drizzle of cashew cream and a sprinkle of chopped green onions.
Now that you’ve discovered the mouthwatering wonders of roasted pepper soup, your taste buds are in for a treat. This versatile dish is perfect for both vegans and non-vegans, offering a creamy and flavorful experience that will leave you craving for more.
With its simple yet powerful combination of roasted red peppers and sweet potatoes, this soup brings together the best of both worlds. The naturally creamy texture and bold flavors make it a hearty and satisfying option for any meal.
Whether you’re seeking a quick and easy weeknight dinner or a comforting lunch, roasted pepper soup is the answer. By following a simple recipe that combines the magic of oven-roasted vegetables with a delightful blend of spices, you can create a culinary masterpiece that will impress even the pickiest eaters.
So, why wait? Grab your apron, gather your ingredients, and embark on a flavorful journey with this delightful roasted pepper soup. Your taste buds will thank you as you savor every spoonful of this delightful creation.
Can I make roasted pepper soup without roasting the vegetables?
While roasting the vegetables adds a delicious depth of flavor to the soup, if you’re short on time, you can skip this step. Simply sauté the peppers, sweet potatoes, onions, and garlic in a pot until softened before blending them with the other ingredients.
Can I use a different type of pepper instead of red bell peppers?
Absolutely! Feel free to experiment with different types of peppers, such as yellow or orange bell peppers, poblano peppers, or even spicy varieties like jalapeños or serranos. Each pepper will bring a unique flavor to the soup.
How long does roasted pepper soup last in the fridge?
Roasted pepper soup can be refrigerated in an airtight container for up to 4-5 days. Make sure to let it cool completely before storing, and reheat gently on the stovetop or in the microwave when ready to enjoy.
Can I freeze roasted pepper soup?
Yes, roasted pepper soup freezes well. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It can be kept frozen for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
Can I substitute sweet potatoes with regular potatoes?
Absolutely! While sweet potatoes add a natural sweetness and creaminess to the soup, regular potatoes can be used as a substitute. Just keep in mind that the flavor and texture will be slightly different.
How do I make the cashew cream garnish?
To make the cashew cream, soak raw cashews in water for at least 4 hours or overnight. Drain the cashews, then blend them with a little water until smooth and creamy. Add a pinch of salt and adjust the consistency as desired.
Can I make roasted pepper soup in a slow cooker?
Yes, you can! After roasting the vegetables, simply transfer them along with the other ingredients to a slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. The flavors will meld together beautifully.
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