Creamy Roasted Red Pepper Soup
A smooth, creamy, and flavorful roasted red pepper soup made without dairy. Packed with plant-based protein and fiber, this vegan-friendly soup is simple to make, light on saturated fat, and perfect for quick meals or meal prep.
Equipment
- 1-Large pot
- Measuring cups
- Measuring Spoons
- Blender or food processor
- Knife and cutting board
Ingredients
- 4 cups water or more as needed
- 4 medium russet potatoes peeled and cubed
- Pinch of salt
- 1 teaspoon oil or water
- ½ cup unsweetened plant-based milk plus 1 cup more to thin, if needed
- ⅔ cup fresh basil chopped
- 1 cup roasted red bell peppers drained (store-bought or homemade)
- Pepper to taste
Instructions
- Prepare the Potatoes: Begin by peeling and cubing 4 medium russet potatoes into evenly sized pieces to ensure they cook uniformly. Place the cubed potatoes into a large pot and pour in 4 cups of water. Add a pinch of salt to season the potatoes as they cook, which enhances their natural flavor. Bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat slightly and let the potatoes simmer for 30–35 minutes or until they are tender and easily pierced with a fork. These potatoes form the creamy base of your soup without the need for dairy.
- Drain and Cool Potatoes: Once the potatoes are tender, carefully drain them in a colander and gently rinse under warm water to remove excess starch, which helps prevent a sticky texture. Allow the potatoes to cool slightly for a few minutes, making them easier to blend into a smooth, creamy consistency.
- Blend the Potato Base: Transfer the cooked potatoes to a blender or food processor. Add ½ cup of unsweetened plant-based milk to start. Blend the mixture on high speed for about 1 minute until smooth and creamy. This potato base provides a velvety texture that will carry the flavors of the remaining ingredients perfectly. For blenders that are not high-powered, consider blending in smaller batches for best results.
- Add Roasted Red Peppers: Add 1 cup of roasted red bell peppers to the blended potato base. Make sure the peppers are drained thoroughly if using store-bought or homemade versions. Blend until the mixture is fully smooth and uniform. Add ⅔ cup of fresh chopped basil at this stage to preserve its vibrant color and aromatic flavor. This combination gives the soup its signature sweet, smoky, and herbal notes.
- Season and Adjust Texture: Taste the soup and season with freshly ground black pepper as desired. If the soup is too thick, gradually add more plant-based milk, one tablespoon at a time, blending in between, until it reaches your preferred consistency. The soup should be creamy, pourable, and well-balanced in flavor. Adjust salt and pepper to taste, keeping in mind that the potatoes and peppers already provide natural sweetness and seasoning.
- Reheat and Serve: Pour the blended soup back into a clean pot and reheat over medium heat. Stir gently to warm the soup evenly and let it simmer for 3–5 minutes. Avoid boiling vigorously, as this can alter the texture. Once heated through, ladle the soup into bowls. Optionally, garnish with fresh basil leaves, a drizzle of plant-based milk, or a sprinkle of black pepper for added presentation. Serve warm for a comforting, creamy experience.
- Tips for Smooth Blending: For the smoothest results, use a high-speed blender. If using a standard blender, blend in batches, gradually adding liquid to avoid overloading. An immersion blender can also be used directly in the pot to minimize cleanup. The key is to blend the potatoes thoroughly before adding roasted peppers and herbs to achieve a consistently creamy soup.
Notes
- Always use starchy potatoes like russets or Yukon Gold for a smooth, creamy texture. Avoid waxy potatoes such as red or fingerling varieties, which can make the soup sticky.
- Cook the potatoes in salted water to enhance their natural flavor from the start.
- Use a high-speed blender for the best smooth and velvety consistency. If unavailable, blend in batches and add liquid gradually.
- Adjust the soup thickness by adding plant-based milk slowly until you reach the desired consistency.
- Fresh basil should be added near the end of blending to preserve its vibrant color and aroma.
- Roasted red peppers can be homemade or store-bought; ensure they are well-drained to avoid a watery soup.
- Taste and adjust seasoning at the end; potatoes and peppers already contribute natural sweetness and flavor.
- The soup can be served immediately or stored for later reheating without losing its creamy texture.
