Roasted Red Pepper Vegan Soup

Plantiful Palate
2 days ago
6 min read

Vegan Recipes Lacto Vegetarian Recipes Plant based Recipes Vegan soup Recipes Vegan Roasted Red Pepper Soup

A bowl of pure comfort with a touch of theatre at the table. This roasted red pepper vegan soup tastes like late summer held on a spoon: sweet roasted peppers, bright tomatoes, a whisper of smoke, and a finish that looks as good as it tastes. Those ivory pools you see are thick vegan cream melting into the scarlet broth while warm paprika oil streaks across the top with tiny flecks of parsley. Tear in some crusty bread and it becomes dinner worth talking about.

This is one of those vegan soup recipes that captures everything wonderful about Mediterranean vegan cooking, a fusion of warmth and colour that makes even an ordinary day feel special. The trick is roasting, then letting the vegetables rest so their juices turn jammy. The second trick is the hot oil, a little olive oil kissed with sweet paprika and mild chilli that makes the colours pop and the flavour sing. It's the perfect example of easy vegan soups that work beautifully for vegan meal prep since it tastes even better the next day.

This creamy vegan soup reminds you why plant-based soup recipes can be both comforting and dramatic, with layers of smoke, tang, and creaminess. It sits beautifully within your collection of vegan comfort food and also works as one of those impressive vegan dinner recipes when you want something special without the stress.

Recipe:

Serves: 4

Prep time, 15 minutes
Cook time, 40 minutes
Total time, 55 minutes

Ingredients:

For roasting:

3 large red peppers, halved and deseeded
5 ripe tomatoes, halved
1 medium red onion, quartered
4 cloves garlic, unpeeled
2 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano
1 tsp sea salt
Black pepper to taste

For the soup base:

650 ml hot vegetable stock
1 tbsp tomato purée
1 tsp sugar or maple syrup (optional, to balance acidity)
1 tbsp balsamic vinegar

For the creamy swirls:

120 ml thick vegan Greek-style yogurt or oat cream
Pinch of sea salt
Squeeze of lemon juice

For the paprika oil finish:

2 tbsp extra virgin olive oil
1 tsp sweet paprika
1 tsp Aleppo pepper or mild chilli flakes
Small pinch of garlic granules (optional)

To serve:

1 tbsp finely chopped parsley
Extra virgin olive oil, for a final drizzle
Warm crusty bread or sourdough

Method:

Preheat the oven to 200°C (fan 180°C). Lay peppers, tomatoes, onion, and garlic on a tray. Coat with olive oil, smoked paprika, oregano, salt, and black pepper. Toss until everything glistens and roast for 25 to 30 minutes until the peppers blister at the edges, the tomatoes slump, and the onion turns sweet and soft. The tray juices should look shiny and scarlet.
Set the tray aside for 5 minutes to rest. Squeeze the garlic from the skins into a large saucepan, add the roasted vegetables and all the tray juices. Stir in the tomato purée, hot stock, sugar if using, and vinegar. Bring to a gentle simmer and cook for 10 minutes so the flavours deepen.
Take off the heat and blend until smooth and silky. A stick blender is easiest. For a restaurant-style finish, push the soup through a sieve for a velvety texture.
In a small bowl, stir the vegan yogurt or oat cream with a pinch of salt and a squeeze of lemon so it tastes tangy and clean. It should be thick enough to hold on a spoon. If it’s too loose, chill for 5 minutes.
Warm the soup on low while you make the paprika oil. Place a small pan on low heat with olive oil, sweet paprika, Aleppo pepper, and a tiny pinch of garlic granules. Heat gently for 30 to 45 seconds until the spices bloom and the oil turns brick red. Do not let it smoke.
Ladle the hot soup into warm bowls. Spoon small dollops of the tangy cream over the surface, then trail the warm paprika oil across the top so it streaks and puddles beautifully. Scatter with parsley and finish with a light drizzle of extra virgin olive oil. Serve with thick slices of crusty bread for dipping.

Additional Tips:

Roast on a metal tray rather than a glass dish for better caramelisation and less moisture. Dry vegetables mean a thicker soup.
Keep the roasted garlic unpeeled during cooking so it sweetens without burning. Squeeze it like a paste at the end for mellow flavour.
If your tomatoes are very acidic, add a teaspoon of sugar to balance them. If they taste flat, add a squeeze more vinegar for lift.
For protein, blend in half a tin of white beans before sieving. The soup stays silky while gaining body.
For a deeper smoky note, swap some smoked paprika for a pinch of chipotle powder.

Alternative Cooking Methods:

Air fryer: Roast the vegetables at 190°C for 15 to 18 minutes, shaking once at the halfway mark, then proceed with blending and finishing as written.

Stovetop only: Sauté peppers, onion, and halved tomatoes in 2 tbsp olive oil for 15 minutes until soft and lightly coloured. Add garlic for the final minute, then stock, purée, and vinegar. Simmer for 20 minutes and blend.
Slow cooker: Add all roasting ingredients plus stock and purée, cook on low for 6 hours. Blend smooth, finish with the tangy cream and paprika oil before serving.

Allergy information / alternatives:

Gluten-free: The soup is naturally gluten-free; serve with gluten-free bread if needed.
Nut-free: Choose nut-free yogurt or oat cream.
Soy-free: Use coconut cream or oat cream and confirm stock is soy-free.

Nutritional Information (per serving):

Calories: 230
Protein: 4 g
Carbohydrates: 21 g
Fat: 15 g
Sugar: 9 g
Salt: 1.1 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

This vegan soup recipe is wholesome, hearty and deeply satisfying, perfect for cosy evenings or lively tables. For more flavour rich vegan recipes, nourishing lacto vegetarian recipes, and warming vegan recipes, explore Plantiful Palate and keep discovering dishes to share.

Roasted Red Pepper Vegan Soup FAQs

❓ What makes the colour so vibrant?

Roasting concentrates the tomatoes and peppers, then the paprika oil adds a brick-red sheen on top. Blend thoroughly and finish with the oil for that restaurant-quality look.

❓ My cream sank into the soup how do I get those white islands?

Use a thick vegan Greek-style yogurt or reduce oat cream until it coats a spoon. Add the dollops right before serving so they sit proudly on the surface.

❓ Can I make this without coconut flavours?

Yes, use oat cream or vegan Greek-style yogurt for a neutral taste. Both give a lush finish without coconut.

❓ How can I add gentle heat without overpowering the sweetness?

Aleppo pepper gives warmth and fruitiness. A small pinch of chilli flakes also works. Add heat to the paprika oil, not the base, so you can control it.

❓ Will this freeze well?

Very well. Cool completely, portion, and freeze for up to 3 months. Defrost in the fridge and reheat on the hob with a splash of stock. Add cream and paprika oil after reheating.

❓ What is the best bread to serve with this?

Rustic sourdough or a crusty baguette. Warm it in the oven for 5 minutes so the crust crackles.

❓ Can I boost protein for a fuller meal?

Blend in white beans or cooked red lentils, or top with garlicky chickpeas. It stays within vegan soup recipes while becoming more filling.

❓ How do I fix a soup that tastes flat?

Add a small pinch of salt first. Then brighten with a splash more vinegar or a squeeze of lemon. A teaspoon of olive oil on top can also round the flavour.

❓ Can I skip the sieve step?

Yes, the soup will still be lovely. The sieve simply gives a glossy, velvety finish similar to a restaurant soup.

If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.

Copyright

We appreciate your interest in sharing our content! All images and text on this website are the property of Plantiful Palate. You are welcome to share photos and quotes with a credit and link back to the original post on our site. Please refrain from sharing entire recipes, extensive text, or modifying our images without prior permission from us. Shares on social media platforms are always encouraged and appreciated. Thank you for respecting our copyright policies.

Disclaimer

**This post includes Amazon affiliate links. As an Amazon Associate, we earn a small commission from qualifying purchases made through affiliate links in this post, with no extra cost to you.