Vegan Roasted Bell Pepper Soup

Vegan Roasted Bell Pepper Soup
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This Vegan Roasted Bell Pepper Soup is full of immunity-boosting foods. A creamy soup without dairy and made of fresh ingredients that are high in lycopene: red bell pepper and tomatoes! 

Looking for creamy soup recipes without dairy? Try this Vegan Roasted Bell Pepper Soup as it’s loaded with nutrients, is low calorie and contains no heavy cream (dairy free). A comforting soup made with fresh vegetables that are high in antioxidants and vitamin C.

Vegan Roasted Bell Pepper Soup

Creamy soups are often loaded with calories. Most creamy soups are made with combinations of butter, dairy (heavy cream), starch (flour), and/or potatoes. This Vegan Roasted Bell Pepper Soup is not only rich in flavors but also keep your calories in check without adding extra butter, flour, or dairy. It will satisfy your hunger while you are getting the nutrition you need.

Vegan Roasted Bell Pepper Soup

Vegan Roasted Bell Pepper Soup
To make this creamy Vegan Roasted Bell Pepper Soup, I roasted red bell pepper, tomatoes, and corn. I used corn to give a natural sweetness to the soup, and to balance out the sourness. I also used all organic ingredients. As always, I sauteed Mirepoix (a combination of onion, carrots, and celery) to give a subtle background flavor to dishes like stews and soups. I also opted to use vegetable stock to add flavor, color, and richness to the soup. If possible, be sure to use stock that is fat-free and has no sugar added.

Vegan Roasted Bell Pepper Soup

I used unsweetened So Delicious Organic Almondmilk to make this Vegan Roasted Bell Pepper Soup creamier. You can easily find the products at any Walmart stores near you. You can use So Delicious Organic Almondmilk to substitute dairy on any recipes. Don’t worry, you won’t even be able to tell the difference in most recipes if you decide to use dairy-free milk, like almond milk.

Vegan Roasted Bell Pepper SoupSo Delicious offers a wide selections of products with a short list of real ingredients which gives me trust in the brand. In addition to that, So Delicious Organic Almondmilk have No GMOs, no carrageenan, no artificial flavors, no sweeteners, no fortifications, no colors, no preservatives and just 50 calories or less per serving. I first heard about So Delicious from my friends that eat dairy-free and gluten-free, and was happy to find that it is also soy free.

Vegan Roasted Bell Pepper Soup
Learn more about So Delicious Organic Almondmilk here. They have a great thing going, even their recyclable bottles are at least 80% plant-based instead of plastic.  Click here to get your Ibotta rebate!

so delicious almond milk Walmart

Vegan Roasted Bell Pepper Soup Recipe and Ingredients:

5 from 10 votes
Vegan Roasted Bell Pepper Soup
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

Roasted Bell Pepper soup, suitable for vegans, low calories.

Course: Soup
Cuisine: Gluten Free
Author: rika agustini
Ingredients
  • 2 whole large red bell peppers
  • 3 whole tomatoes
  • 4 tablespoons avocado oil or olive oil
  • 1 medium white onion {chopped}
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 cup frozen sweet yellow corn
  • 4 garlic cloves {minced}
  • 1/2 tablespoon dried basil
  • 1/8 teaspoon smoked paprika powder
  • 3.5 cups vegetable stock
  • 1 cup unsweetened almond cashew milk from So Delicious
  • salt and pepper to taste
Instructions
  1. Pre heat the oven to 450 F. 

  2. Wash and cut the red bell peppers in half and place upside down (skin side up) on a baking sheet along with whole tomatoes and corn. Drizzle with two tablespoons oil and cook until the skin of pepper is blistered for about 10-15 minutes.  Remove from the heat and set aside. 

  3. Heat 2 tablespoons of avocado oil in a Dutch oven skillet, add chopped celery, onion, carrots and keep stirring for about 3-4 minutes, until the onion is translucent.

  4. Add minced garlic, basil, and cook until fragrant, for about 30 seconds. 

  5. Add roasted bell pepper, tomatoes, corn and vegetable stock to the Dutch oven and bring to a boil, cover and simmer for about 10-15 minutes.

  6. Adjust seasoning with salt and pepper. Add almond milk, keep stirring for about 1-2 minutes

  7. Use a hand blender to puree the soup. Let it boil for about 1 minute, then remove from the heat and serve soup with your favorite toppings (I used kale chips, fresh chopped tomatoes as garnish). 

Vegan Roasted Bell Pepper Soup


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20 Comments

  • Reply
    robin rue
    Feb 19, 2018 at 2:59 am

    My husband is a big time soup lover and this one would be right up his alley! I need to make him some!

  • Reply
    Karen Morse
    Feb 19, 2018 at 4:33 am

    Sounds like it has everything you need from a good soup. Flavor, texture, and it’s filling too. I don’t really follow a vegan diet but I don’t mind making this one!

  • Reply
    Jeanette
    Feb 19, 2018 at 5:27 am

    That looks absolutely delicious. I might not be vegan but with food like this I can see why people want to be vegan. This looks so good.

  • Reply
    Alison Rost
    Feb 19, 2018 at 5:41 am

    I love the flavors that roasted bell peppers bring to a dish. I think this recipe is really good especially since you used healthy ingredients like that So Delicious almond milk. I’ve never tried the brand before but I’m certainly interested.

  • Reply
    Candy
    Feb 19, 2018 at 6:54 am

    Roasting the vegetables is key to flavor with this soup. I use some with heat. Just because we like it spicy. Wonderful tasting soup

  • Reply
    Tomi C
    Feb 19, 2018 at 7:00 am

    I love a good creamy soup but you’re right creamy texture usually loads on the calories. Your recipe looks like a tasty way to avoid those calories while still getting the flavors we love. YUMMY!

  • Reply
    Joanna @ Everyday Made Fresh
    Feb 19, 2018 at 11:32 am

    We love bell peppers! I’ve never heard of a soup like this one before, but I’d love to try it!

  • Reply
    Ashley
    Feb 19, 2018 at 1:08 pm

    I normally don’t go for vegan foods but this paper soup sounds tasty. I think I will definitely have to try it out, I do love peppers.

  • Reply
    Lisa Favre
    Feb 19, 2018 at 3:57 pm

    This soup looks so delicious and creamy! I love the color it turned out – looks so appetizing and perfect to have on a cold day.

  • Reply
    Sara Welch
    Feb 19, 2018 at 6:20 pm

    Ooh, bell pepper soup sounds really interesting. I have to make this soon!

  • Reply
    Kita Bryant
    Feb 19, 2018 at 6:21 pm

    That is an interesting soup idea. I have never had it before!

  • Reply
    Our Family World
    Feb 19, 2018 at 10:48 pm

    Looks like a really delicious soup. This would be perfect for cold nights! My husband is a big fan of roasted bell peppers. He will surely flip over this soup!

  • Reply
    Terri
    Feb 20, 2018 at 1:38 am

    Wow, this looks delicious. I love the addition of almond milk to make this dish even more decadent. I want to dig right in!

  • Reply
    Farida
    Feb 20, 2018 at 1:58 am

    This soup looks very ideal this coming lenten season when everyone is fasting. It is not only healthy but easy to do as well. Thanks!

  • Reply
    Sandy N Vyjay
    Feb 20, 2018 at 5:37 am

    Lovely recipe, the soup looks so inviting. Apart from taste, the nutrients it contains are so healthy. Definitely a wholesome and complete festival.

  • Reply
    Chubskulit Rose
    Feb 20, 2018 at 6:05 am

    That would be a great soup to have during chilly nights. I bet the roasted flavor is a great twist, I’d like to try this someday. I made a butternut and corn soup the other day.

  • Reply
    Emily
    Feb 20, 2018 at 12:28 pm

    I have never had a roasted bell pepper soup, it sounds so good! I like to do soup in winter, making a big recipe of it and then being able to warm it up for lunch is always good too!

  • Reply
    Saidah Washington
    Feb 20, 2018 at 2:11 pm

    I love soup and roasted bell peppers are great. I love adding new things to my soups.

  • Reply
    Nikka Shae
    Feb 22, 2018 at 12:05 pm

    I love a good creamy soup, and I also love to cook with bell peppers.

  • Reply
    Chia Pudding with Creamy Banana and Avocado Blend | Posh Journal
    Feb 26, 2018 at 11:53 pm

    […] This Chia pudding recipe is made with a great combination of  unsweetened almond milk, and a small amount of Left Field Farms Non-GMO Creamer to balance with just a bit of sweetness. It really works for any time of day and is healthy and filling but is tasty enough to be a dessert or snack.  It can be prepared one day ahead  and be stored in the fridge for up to 5 days. The creamy banana and avocado blend can be served by itself, with nuts or fresh fruit.  It is so tasty, my kids couldn’t stop eating this pudding! The secret? The perfect chia pudding ratio, 3:1 (or 1/4 cup chia seeds with 3/4 cup liquid, like almond milk, cashew milk or coconut milk). If you have some left over almond milk, be sure to make this delicious Vegan Roasted Bell Pepper Soup. […]

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