Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!
Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.
Let's talk about soup. To be more specific let's talk about roasted red pepper soup. This recipe is everything a soup recipe should be, incredibly easy to make, nourishing, and with a nice sophisticated taste that will make you look like a kitchen pro!
I've said it once and I'll say it a million times, easy and practical recipes are my kind of recipes. This soup fits perfectly well in those two categories. And you need ingredients that are easily available, affordable that when combined you get the perfect taste.
When I say that this soup is easy to make I really mean it. It will take you a bit of time to make it but just because the veggies need to be roasted for about 45 minutes. So this is a hands-off time where you just have to toss the vegetables with olive oil, set them on a tray and let them roast.
Once your veggies are perfectly roasted the rest is a walk in the park and should take you 10 minutes max. In a big pot, add the broth and the vegetables but leave some on the side. We will add those at the end so you have some chunks in the soup. Puree the vegetables in the broth and add the rest of the ingredients.
That is it!
Seems too easy to be true, right?
I'll let you in on a little secret. The roasting process is what will give our soup its very special and unique flavour. We need the vegetables to be slightly charred. And the roasted red peppers develop a bit of a sweet taste while in the oven. When you combine these two elements you get the most delightful and sophisticated flavour ever.
Other than the roasted red peppers we are also throwing in red onion and sweet potato. These veggies when roasted are already incredibly flavourful. For that reason, we are not adding a lot of seasonings since we don't want anything in there that will overpower the flavours of our super tasty creation.
We still need something to make the soup creamy and give it some extra body. So, I added a cup of soy cream and a bit of nutritional yeast to get the perfect consistency. The cream is quite mild, the yeast will add a nice cheesy nutty hint which will bring all the flavours together.
The last touch is the garnish. Serve the soup in a bowl and sprinkle some crushed toasted cashew nuts and a dash of paprika. This is just a little extra touch that will make your soup look much more inviting and will add a bit of a crunch and enhance the smoky taste that the roasted veggies already have.
Serve your roasted red pepper soup while it is warm alongside a few slices of toasted whole grain bread. You and your family will absolutely love this recipe. And if you are having friends over for dinner, this is a great recipe to impress them all!
For the soup
For the bread
For the garnish
|Amount Per Serving|
|Calories 474||From Fat 200|
|% Daily Value*|
|Total Fat 22g||34.2%|
|Saturated Fat 3g||12.8%|
|Trans Fat 0g|
|Total Carbohydrate 75g||25%|
|Dietry Fiber 16g||62.6%|
|Vitamin A 24494.7IU||489.9%|
|Vitamin B-12 12.99µg||216.4%|
|Vitamin B-6 16.69mg||834.3%|
|Vitamin C 108.27mg||180.4%|
|Vitamin D 0IU||0%|
|Vitamin E 2.97mg||9.9%|
|Vitamin K1 13.27µg||16.6%|
|Pantothenic acid 3.41mg||34.1%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.