Soup lovely soup! Warm, nutritious, comforting and of course, delicious, this easy roasted red pepper soup has its own particular flavour which may surprise you with its uniqueness.
You don’t need to be a particular fan of red peppers to enjoy this soup. It’s creamy and unusual, and of course like everything on this site, it’s completely gluten free and also vegan.
Personally I absolutely love drinking a smooth soup like this out of a jumbo sized mug. There’s nothing better, on a cold winter’s day, than wrapping your hands around the warmth from the mug and taking sips from the steaming hot soup.
I’ve chosen these mugs from Amazon for their overall size, the larger shape of the handle, the slim rim and their excellent customer reviews. Take a look here.
While it’s one of the easiest soups to make, it isn’t the quickest because you do need to roast your peppers and other ingredients in advance. But if you’ve already done the roasting bit, this soup can be put together in 15 minutes.
Put the peppers, onion, garlic and tomato into an oven dish and roast in the oven for around 45 minutes or until the skins are charred. To read more about how to roast your red peppers click here.
Half fill a pan with water and add a tsp salt, 1 tomato, 2 sticks of celery, 1 whole pepper and 2 sweet potatoes. Add any other vegetables you have that need using up, but leave them in large chunks for later removal before blending. Or follow this recipe to make a delicious vegan stock.
Bring to the boil and cook until the sweet potatoes are soft. Remove any extra vegetables before blending but leave the sweet potato and tomato. Peel and cut the oven vegetables. Place into the stock and blend into a naturally creamy soup.
Serve and enjoy!
Creamy, vegan, gluten free and easy to make roasted red pepper soup.
1 hrPrep Time
30 minCook Time
1 hr, 30 Total Time
5 based on 1 review(s)
- 2 large red peppers
- 1 large onion
- 1 bulb garlic
- 1-2 sweet potatoes
- vegetable stock or vegetables to add to the water to make stock
- 2 celery sticks
- 1 tomato
- 1 green pepper
- Any other vegetables you have that you want to use up can be added to the stock and removed before blending
- Salt and pepper
- Wash the peppers and cut them in half lengthwise, removing any pith, seeds or stem of the pepper.
- Peel the onion.
- Place the peppers, whole tomato, whole onion and whole garlic bulb into a baking tray that's been lined with baking paper.
- Heat the oven to 180 ºc and put the baking tray into the oven to cook.
- Leave if for about 45 minutes or until going charred on the tops. You may want to zap up the heat to 200ºc for the last 5 minutes, if the skins aren't going brown but be careful not to burn anything.
- Add 2 chopped and peeled sweet potatoes to the water and leave to cook.
- When the peppers are just turning brown/black on top, remove from the oven and cover with foil so that the peppers sweat in their own heat. This is really important for the flavours!
- When the peppers have cooled down, it will be easy to remove the peel and slice them into large chunks which you add to your stock pan.
- Peel the garlic and add to the pan along with the onion.
- Remove any stock vegetables that you don't want in the final soup.
- Blend the soup and taste. Yummy.
As long as you do the roasting the day before, this is a quick recipe and it's ever so easy to make because the flavours take care of themselves. No worrying about adding flavours, just let the roasted peppers do their thing.