Vegan Roasted Red Pepper Soup

Red bell peppers are a great source of vitamin C, providing more than twice the daily recommended intake in just one serving.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Vegan Roasted Red Pepper Soup

Cooking Method: Blending, Roasting, Simmering Cuisine: International Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 4 pepper Red bell peppers
• 1 onion Onion
• 2 clove Garlic cloves
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 2 tablespoon Olive oil
• 1 teaspoon Paprika
• 0.5 teaspoon Cayenne pepper
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 leaves Fresh basil leaves
• 1 tablespoon Lemon juice

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the red bell peppers in half, remove the seeds and stems.
3. Place the bell peppers on a baking sheet, cut side down, and roast in the oven for 20-25 minutes, or until the skins are charred.
4. Remove the peppers from the oven and let them cool. Once cooled, peel off the skins and discard.
5. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic cloves. Sauté until the onion is translucent.
6. Add the roasted red bell peppers, vegetable broth, coconut milk, paprika, cayenne pepper, salt, and black pepper to the pot.
7. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
8. Use an immersion blender or transfer the mixture to a blender to puree until smooth.
9. Return the soup to the pot and heat over low heat. Stir in the lemon juice.
10. Serve the soup hot, garnished with fresh basil leaves.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 8g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.