Creamy Roasted Red Pepper Soup

Name: Creamy roasted red pepper soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 large red bell peppers; 1 tablespoon olive oil; 1 medium yellow onion (diced); 5 garlic cloves (minced); 2 tablespoons tomato paste; 1 teaspoon smoked paprika; ½ teaspoon dried oregano; ¼ teaspoon crushed red pepper flakes (optional); 1 15-ounce can cannellini beans, drained and rinsed; 3 cups vegetable broth; 1 tablespoon lemon juice; ¼ cup fresh basil leaves; 1 teaspoon kosher salt (or to taste); ½ teaspoon black pepper; Vegan heavy cream or plain unsweetened vegan yogurt; Fresh basil leaves; Freshly cracked black pepper; Red pepper flakes; Grilled sourdough or garlic basil toast

Creamy roasted red pepper soup is one of those dishes that feels more indulgent than it should. We're talking roasted bell peppers, cannellini beans, and tomato paste all simmering together before everything is blended into one smooth bowl. Without a drop of dairy. Add a slice of sourdough on the side, and dinner is sorted!

Creamy roasted red pepper soup topped with a swirl of vegan cream, fresh basil and cracked pepper

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I think the white beans are what make this soup special. They create a rich and creamy texture without adding anything heavy. The roasted peppers still shine, while the basil and lemon keep everything fresh. You’ll make it all season. I promise.

Let’s get started with the recipe.

Table of Contents show

Ingredients

For the Soup

Red bell peppers. Choose large and firm peppers. Broiling them until deeply blackened may look dramatic. But trust me when I say, those blistered skins are exactly what give this vegan roasted red pepper soup its rich flavor.
Olive oil. Just one tablespoon for sauteing the onion and garlic. Extra-virgin olive oil is my go-to, but you can really go for any.
Yellow onion. Creates a sweet-savory base.
Garlic. Five cloves may sound like a lot, but their flavor mellows as the soup simmers.
Tomato paste. This is for concentrated tomato flavor in the soup. You want to let it cook for a minute with the spices before adding the broth. This removes the raw taste.
Smoked paprika. Enhances the peppers’ smoky flavor (that said, you want to make sure it’s smoked paprika and not regular).
Dried oregano. For that earthy taste.
Crushed red pepper flakes. Use these if you enjoy a little heat. Optional otherwise.
Cannellini beans. This is the secret to the creaminess with no dairy! When blended, these beans make the soup thick and smooth.
Vegetable broth. Forms the liquid base of this roasted red pepper and white bean soup.
Lemon juice. This brightens the soup. Freshly squeezed always tastes best.
Fresh basil. You want to preserve its taste by adding it after you remove the soup from the heat.
Kosher salt. Brings all those sweet, smoky, and savory flavors together.
Black pepper. For a little warmth.

For Serving

Vegan heavy cream or plain vegan yogurt. Add a swirl on top. If using yogurt, make sure it’s unsweetened.
Fresh basil leaves. Because a pop of green makes every bowl look a little more special.
Freshly cracked black pepper and red pepper flakes. Sprinkle them over the soup for extra warmth.
Grilled sourdough or garlic basil toast. Not technically required, but you’ll definitely want something crisp and crusty for dipping into every last spoonful 😉

How to Make Creamy Roasted Red Pepper and White Bean Soup

This roasted red pepper soup recipe comes together in a few easy steps:

Fresh red bell peppers before and after roasting in the broiler for a charred flavor soup

1. Roast the Red Peppers

Place an oven rack about 6 inches below the broiler. Then preheat the broiler to high. Arrange the whole red bell peppers on a baking sheet and broil for 15 to 20 minutes. Turn the peppers every few minutes. Continue to do so until the skins are blackened and blistered on all sides.

peeling and chopping charred red peppers before adding to the creamy vegan soup base

2. Steam, Peel, Chop

Transfer the roasted peppers to a bowl and cover it tightly with plastic wrap (if you’re out of wrap, a plate can work too). Let them steam for 10 minutes; this loosens the skins and makes peeling much easier. Once the peppers are cool enough to handle, peel away the blackened skins. Remove the stems and seeds, then roughly chop the flesh.

adding tomato paste and spices to your sauteed onions and garlic to make a rich soup base

3. Build the Base

While the peppers are cooling, heat the olive oil in a Dutch oven over medium heat. Add the diced onion and cook for 6 to 8 minutes. You want to stir occasionally, until the onion appears translucent. Stir in the minced garlic and cook for another minute. Garlic can burn quickly, so keep a sharp eye! Add the tomato paste, smoked paprika, dried oregano, and crushed red pepper flakes. Cook for 1 minute, stirring constantly. You will notice the mixture becoming fragrant. This quick step deepens the tomato flavor.

Cooking tomato paste, onion, garlic, and seasonings before adding beans and broth to build the base

4. Simmer the Soup

Add the roasted peppers, cannellini beans, and vegetable broth. Stir everything together and bring the soup to a gentle simmer. At this point, let it cook uncovered for 15 minutes. I like to call it “letting the flavors get acquainted”.

simmered red peppers, cannellini beans, onions, garlic and broth then blending into a smooth creamy soup

5. Blend Until It’s Creamy

Remove the pot from the heat, then add the fresh basil and lemon juice. Blend with an immersion blender until the soup is completely smooth. If using a countertop blender, blend the soup in batches and then return it to the pot. Season with salt and black pepper to taste. If the soup feels thicker than you’d like, stir in a little extra vegetable broth.

slice of toasted sourdough dipped into creamy roasted red pepper soup topped fresh herbs and seasonings

6. Garnish and Serve!

Ladle the soup into bowls and finish with a swirl of vegan cream or unsweetened vegan yogurt. Top with fresh basil, cracked black pepper, and red pepper flakes. Serve warm with grilled sourdough or garlic basil toast for dipping. And don’t expect a single drop to be left behind 🤤

Easy Ingredient Alternatives

If you’re out of something, here are some alternatives that don’t affect the taste too much:

Fresh red bell peppers → Jarred roasted red peppers (drain them well)
Cannellini beans → Great Northern beans or navy beans
Yellow onion → White onion
Fresh garlic → Garlic powder (use about 1¼ teaspoons)
Dried oregano → Dried thyme
Fresh basil → Fresh parsley
Vegetable broth → Water with vegetable bouillon
Lemon juice → Apple cider vinegar
Vegan heavy cream → Unsweetened vegan yogurt or full-fat coconut milk

close-up of creamy roasted red pepper soup topped with a swirl of vegan cream, basil, oil and pepper

Storage Tips

In the fridge: Let your creamy roasted red pepper soup cool completely. Then transfer it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. Reheat it gently on the stovetop or in the microwave. If I feel my soup has thickened, I simply mix in a bit of vegetable broth at this point.

In the freezer: This roasted red pepper and white bean soup freezes beautifully! Pour the cooled soup into freezer-safe containers. Freeze for up to 3 months.

To thaw and reheat: Thaw the soup overnight in the refrigerator, then warm it gently on the stovetop. If the texture has separated slightly, you can also give it a quick blend.

Frequently asked questions

Do I have to peel the roasted red peppers?

Yes, peeling them gives the soup its smoothest texture. Once the blackened peppers have steamed for 10 minutes, the skins should slide off fairly easily.

What makes this vegan roasted red pepper soup creamy?

Cannellini beans! When blended, they create a thick and silky texture.

Why is my dairy-free roasted red pepper soup too thick?

The cannellini beans naturally thicken the soup, and some liquid also evaporates while it simmers. Simply stir in extra vegetable broth, a little at a time, and it’ll be good to go.

Can I prepare creamy roasted red pepper soup ahead of time?

Definitely. This easy roasted red pepper soup can be prepared up to 4 days in advance and stored in an airtight container in the fridge. Wait until serving to add the toppings.

What are the benefits of this healthy roasted red pepper soup?

This soup is super healthy!
- Rich in vitamin C from the red bell peppers.
- Provides plant-based protein from the cannellini beans.
- High in fiber, which supports digestion.
- Contains antioxidants from the peppers, tomatoes, garlic, and herbs.
- Naturally dairy-free.

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