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Vegan Roasted Bell Pepper Soup
5 from 10 votes

Vegan Roasted Bell Pepper Soup

Roasted Bell Pepper soup, suitable for vegans, low calories.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Soup
Cuisine Gluten Free


  • 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
  • teaspoon smoked paprika powder
  • 3.5 cups vegetable stock
  • 1 cup non-dairy milk
  • salt and pepper to taste


  • 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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