Roasted Red Pepper Soup
This roasted red pepper soup features a classic combination of fire-roasted peppers and tomatoes. Its flavors, texture and creaminess is the perfect comfort on a cold winter’s day. I originally created this recipe for a Minneapolis vegan restaurant, Fig+Farro. It was very well received throughout the long winter season at that restaurant and has since become a favorite among family and friends.
This roasted red pepper soup recipe is the quickest, easiest and most delicious soup that you’ll find on the internet. We will first sauté garlic and ginger with fresh basil. Next we’ll add tomatoes and simmer for five minutes. Then we’ll add in the rest of the ingredients and simmer for another five minutes. Finally, we’ll blend it. And that’s it! It’s that simple. You’ll be surprised by how delicious this recipe is. Everyone loves it!
It might look like this recipe includes a lot of seasonings, but too much cream can take over those cooked flavors and make food smell and taste bland. This recipe finds a good balance of flavors and textures. It has a comforting taste. Note that if you do not have coconut oil handy, vegan butter can be a great substitute.
I’ve made this recipe multiple times over the past few years and have figured out the perfect garnishes: green onions, fresh basil leaves, and baked tofu (optional). I would love to hear from you in the comments section below if you make this dish any differently.
I encourage you to share your experience in the comments below if you tried this Roasted Red Pepper Soup or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Roasted Red Pepper Soup
Ingredients
- 1 tbsp Coconut Oil
- 7 cloves Garlic minced
- 1 tbsp Ginger minced
- 1 oz Fresh Basil diced
- 1 cup Fire-Roasted Tomatoes chopped
- 2 cups Roasted Red Bell Peppers chopped
- 1 tbsp Italian Seasoning
- ½ tsp Crushed Red Pepper optional
- ½ tsp Smoked Paprika
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- ½ tsp Black Pepper or to taste
- ½ tsp Salt or to taste
- ½ cup Coconut Milk
- 1 cup Water or as desired
Garnish
- Green Onion
- Fresh Basil
- Baked Tofu optional
Instructions
- Heat a pan over medium heat. Add oil, garlic, ginger and basil and sauté for 3 minutes.
- Reduce heat to low-medium, add tomatoes, and cover with lid. Simmer for 5 minutes, stirring occasionally.
- Add roasted red bell pepper, Italian seasoning, crushed red pepper(optional), smoked paprika, coriander powder, cumin powder, salt and black pepper, coconut milk and water. Mix together well and bring to boil.
- Simmer on low-medium heat for another 5 minutes, then remove from heat.
- Blend this mixture. Adjust salt and pepper to taste.
- Garnish and serve hot!
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