Vegan Roasted Bell Pepper Soup

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.

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.

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.

I used unsweetened almond milk to make this Vegan Roasted Bell Pepper Soup creamier.  Feel free to use any dairy-free or other dairy products, such as heavy cream, milk, or half n half.

Vegan Roasted Bell Pepper Soup Recipe and Ingredients:

5 from 10 votes

Vegan Roasted Bell Pepper Soup

Rika

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

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Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Soup

Cuisine Gluten Free

Ingredients

 

• ▢ 2 whole large red bell peppers
• ▢ 3 whole tomatoes
• ▢ 4 tablespoon avocado oil or olive oil
• ▢ 1 medium white onion, {chopped}
• ▢ ½ cup chopped celery
• ▢ ½ cup chopped carrots
• ▢ 1 cup frozen sweet yellow corn
• ▢ 4 garlic cloves, {minced}
• ▢ ½ tablespoon dried basil
• ▢ ⅛ teaspoon smoked paprika powder
• ▢ 3.5 cups vegetable stock
• ▢ 1 cup non-dairy milk
• ▢ salt and pepper to taste

Instructions

 

• Pre heat the oven to 450 F. 
• 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. 
• 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.
  
• Add minced garlic, basil, and cook until fragrant, for about 30 seconds. 
• 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.
• Adjust seasoning with salt and pepper. Add almond milk, keep stirring for about 1-2 minutes
• 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). 

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