Ready for fall soup? Looking to dive into a bowl of comfort with distinctive flavors of roasted red peppers? This recipe is for you. Before you start, ask, do I have the time and is this a difficult recipe? Roasting red peppers can scare some off. So, I am including quicker alternatives if roasting isn’t your thing. You do what works for you!
Since the weather is starting to turn chilly, it’s finally time for SOUP. This soup might resemble tomato soup, but it is not. Peppers have a strong and distinctive flavor when roasted, so you better like them before you get started. I happen to think they are delicious.
You need 6 to 8 large red bell peppers. I prefer organic but keep in mind these little pretties are not cheap. If you can find them on sale or grow them in your yard, more power to you. Otherwise, it’s not an inexpensive soup. Since it is February, I broke the bank.
Now roast the peppers. Roasting peppers is a little time consuming, but the end result makes it worth it. Roast them a day or two ahead of time if you’re in a hurry.
Let’s get roasting peppers
Cut peppers in half-length wise. Remove stems, membrane, and seeds. Wash and dry the peppers.
Place the peppers face down on a large baking sheet covered with foil or parchment paper. Parchment is supposed to be used under 400 degrees, but I use it up to 450 degrees. If you don’t feel comfortable with that, use foil.
Place the peppers in a preheated 450-degree oven. Roast for 20 to 25 minutes. My oven runs a little cooler, so in the end, I broiled my roasted peppers for a few minutes to give them a richer charred look and flavor.
Once the peppers are charred, remove from the oven and place them in a large bowl. Cover with a lid or plate. Let the roasted peppers steam for at least 10 minutes. This makes removing the skins easier.
Carefully remove the skin from the roasted peppers. If needed let them cool a bit and use tongs or a fork to pull back the skin. If you don’t remove it all, no worries. The soup will be blended up before serving.
Beautiful red peppers
Now you have yourself some beautiful roasted red peppers. Not only great for this delicious recipe try them in a salad. Many options for these beauties. Place them in a covered container and refrigerate for up to 5 days.
Need quick and easy?
This can be a quick and easy recipe. Use roasted peppers from a jar. Flavors are still good. Not homemade, but definitely easier. Remember to read the label and making sure it is vegan, gluten-free and allergy-friendly.
Additionally, this recipe can easily be made in a crockpot or instant pot. It’s simple and quick. So throw all the ingredients in, cook, and eat! A favorite recipe in my house!
In conclusion, this is a delicious vegan, allergy friendly, compliment to any chilly day. So, pair this with a crispy gluten-free baguette, sautéed green, salad, fruit, tortillas, the options are endless. So spice it up by adding a little or a lot of “heat.” You, do you.
Have fun in the kitchen, don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. Share your positive comments and suggestions. Love from VGFL.
- 6 large red peppers halved, seeds removed, roasted,
- 1 tablespoon vegan butter
- 1 cup onion diced
- 4-6 garlic minced
- 1/2 cup white wine optional
- 1/2 cup carrots chopped
- 1 cup potatoes cubed or quartered
- 1 teaspoon sweet paprika
- 1 tablespoons tomato paste
- 1 tablespoon GF flour
- 6 cups vegan chicken broth
- 1 bay leaf
- 1/2 teaspoon oregano
- Salt to taste
- fresh ground pepper to taste
- 1-2 sprigs fresh oregano
- 1 teaspoon jalapeño chopped to taste
Roast Red Peppers
- Preheat oven to 450 degrees.
- Cut peppers in half lengthwise. Remove stem, membrane, and seeds. Wash and dry.
- Place peppers face down onto parchment or foil-covered baking sheet. Roast for 20 to 25 minutes.
- Remove peppers from the oven. Using a large bowl add roasted peppers cover and let steam for 10 minutes. Carefully peel the skin from the peppers. Set aside and start the soup.
- Using a large dutch oven, medium heat, melt butter. Add in the onions cook until translucent 5 to 8 minutes. Stir in the garlic add in the wine (optional) and cook down by half.
- Stir in paprika, tomato paste, carrots, potatoes, vegan broth, roasted peppers, and oregano. Bring to a boil, reduce heat and simmer until vegetables are fork-tender, approximately 20 to 35 minutes.
- Puree the soup with an immersion blender. Or let it cool slightly then carefully add the soup to a blender using small batches.
- Re-heat the pureed soup. Salt and pepper to taste.
- Garnish with fresh oregano and serve.