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+ servings
roasted red pepper soup

Roasted Red Pepper Soup

These vegan, creamy, pureed roasted red pepper soup has a distinctly Spanish leaning. Serve hot or chilled.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Course Soup
Cuisine American
Servings 4
Calories 210 kcal


  • 2 red bell pepper
  • 2 potatoes
  • 1/2 bulb onion
  • 3 cloves garlic
  • 1 tbsp smoked paprika
  • 3 cups vegetable broth
  • 3 tbsp olive oil
  • salt and pepper


  • Preheat the oven. Place chopped potato, onion and garlic on a baking sheet. Sprinkle with paprika, olive oil, salt and pepper.
  • On another baking sheet place chopped bell pepper. Sprinkle with olive oil, salt and pepper.  
  • Roast both baking sheets 20-30 min. 365F.
  • Once ready, add all the ingredients to blender and blend until roughly smooth. 
  • Pour puree to a pot, add vegetable broth. Simmer for 5 minutes. Add salt and pepper to taste.


Calories: 210kcalCarbohydrates: 26gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 716mgPotassium: 623mgFiber: 4gSugar: 5gVitamin A: 3103IUVitamin C: 98mgCalcium: 25mgIron: 2mg
Keyword roasted red pepper soup
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