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

Creamy roasted red pepper soup

This creamy roasted red pepper soup is rich and naturally creamy. It's packed with roasted peppers, white beans, plus fresh herbs and spices in every bite.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 190kcal
Author: Shayne J

Equipment

Ingredients

For the Soup

  • 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

For Serving

  • Vegan heavy cream or plain unsweetened vegan yogurt
  • Fresh basil leaves
  • Freshly cracked black pepper
  • Red pepper flakes
  • Grilled sourdough or garlic basil toast

Instructions

  • Place the oven rack about 6 inches below the broiler and preheat the broiler to high. Arrange the whole peppers on a baking sheet and broil for 15 to 20 minutes, turning every few minutes until the skins are blackened and blistered on all sides.
  • Transfer the peppers to a bowl and cover tightly with a plate or plastic wrap. Let them steam for 10 minutes. Peel away the skins, remove the stems and seeds, and roughly chop the peppers.
  • While the peppers cool, heat the olive oil in a Dutch oven over medium heat. Add the onion and cook for 6 to 8 minutes until softened. Stir in the garlic and cook for another minute.
  • Add the tomato paste, smoked paprika, oregano, and crushed red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant.
  • Stir in the roasted peppers, cannellini beans, and vegetable broth. Bring the soup to a gentle simmer and cook for 15 minutes.
  • Remove the pot from the heat. Add the basil and lemon juice, then blend the soup until completely smooth using an immersion blender. If using a countertop blender, blend in batches and return the soup to the pot.
  • Season with salt and pepper to taste. If the soup is thicker than you’d like, stir in a little extra vegetable broth until it reaches your preferred consistency.
  • Ladle into bowls and finish with a swirl of vegan cream, fresh basil, cracked black pepper, and a pinch of red pepper flakes. Serve warm with grilled sourdough or garlic basil toast.

Notes

  1. Roasting fresh peppers gives the soup the best flavor, but two 16-ounce jars of roasted red peppers work well when you’re short on time.
  2. Cannellini beans create a silky, creamy texture without using cashews or coconut milk.
  3. Blend thoroughly for the smoothest texture.
  4. This soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
  5. Garnish just before serving for the freshest presentation.

Nutrition

Serving: 1bowl | Calories: 190kcal | Carbohydrates: 30g | Protein: 8g | Fat: 5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.2g | Sodium: 690mg | Potassium: 980mg | Fiber: 8g | Sugar: 9g | Vitamin A: 8700IU | Vitamin C: 260mg | Calcium: 95mg | Iron: 3mg