I am a big fan of soup recipes this time of year. This Roasted Red Pepper Soup is the latest one. This roasted red pepper soup is another one of my husband, Marcus’s creations. He is also the mastermind behind the Peanut Noodle Stir Fry and then Slow Cooker Ratatouille Soup.
This healthy soup recipe is very easy to make. The roasting adds a deeper level of flavor to this healthy soup recipe.
This is the perfect soup to warm you on a cold day. This soup is vegan, gluten free and paleo. Super easy and it will make your house smell good too!
Roasted Red Pepper Soup
Roasted Red Pepper Soup
Ingredients
- 3 cups almond milk
- 1 1/2 cup roasted red peppers ( I used about 5 red bell peppers)
- 1 cup water
- 2 carrots chopped
- 2 garlic cloves minced
- 1 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 cup minced onion
Instructions
- Preheat oven to 350.
- Cut the peppers in half and de-seed them. Brush them with oil and place them face down on a lined baking sheet .
- Roast for about 40 minutes.
- Once the peppers are roasted, remove the skins.
- Place the peppers and the remaining ingredients in a saucepan on the stove.
- Cook on low, covered for about 20 minutes.
- Use an immersion blender to blend until smooth. You can also transfer to a regular blender if you wish.
Subscribe
Join more than 35,000 subscribers and start gettiing free recipes direct to your inbox!
36 thoughts to “Roasted Red Pepper Soup (Vegan, Gluten Free)”