Roasted Red Pepper Soup (Vegan, Gluten Free)

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.


Roasted Red Pepper Soup - My Whole Food Life


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


  • 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


  1. Preheat oven to 350.
  2. Cut the peppers in half and de-seed them. Brush them with oil and place them face down on a lined baking sheet .
  3. Roast for about 40 minutes.
  4. Once the peppers are roasted, remove the skins.
  5. Place the peppers and the remaining ingredients in a saucepan on the stove.
  6. Cook on low, covered for about 20 minutes.
  7. Use an immersion blender to blend until smooth. You can also transfer to a regular blender if you wish.


Roasted Red Pepper Soup - My Whole Food Life P

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36 thoughts to “Roasted Red Pepper Soup (Vegan, Gluten Free)”

  1. Hi! My name is Maria, and I am the editorial assistant at We are stepping up our recipe game at, and we would love to feature your recipes regularly on the website (with credit and link to you, of course). It's fairly simple. I would choose recipes you have already posted that are appropriate for our readers and post them on They would then be posted in our newsletter and on our social media outlets for your increased exposure. Please e-mail me back if you'd like to be a regular contributor. Thank you!
  2. Great recipe...wonder why you wouldn't go ahead and roast the carrots and even the garlic(whole) along with the peppers? Seems that would bring even more flavor to the party.
    1. Good idea! I think my husband added the carrots as an after thought, but I am going to suggest he roast everything next time. I bet it would be even better that way.
  3. I can't wait to try this! My favorite soup to order at work is roasted red also has gouda cheese in it. Would love to make my own as they don't make it very often.
  4. I used your recipe as a base, looked up other versions, and then made a version of my own. I am in LOVE! I already like red peppers - roasted veggies of any type brings out a different quality in them (usually better!) and made this soup uber good! Thank you for posting the recipe on your facebook page and leading me to another delicious addition to my life!
    1. I think they might be good too. The flavor would be slightly different though. Maybe a little sweeter since yellow peppers are very sweet.
  5. Making this today since we've been inundated with red peppers in our produce box lately-which I am by no means complaining about!
  6. What is the best way to peel the skins? I roasted a bunch of red peppers today and couldn't get the skins off. I want to try again and get them off cleanly next time.
      1. for 40 min at 350 degrees. Do you peel while hot or once cooled? I tried both ways and couldn't get the skin off.
  7. This is so easy, and so yummy. Made a batch today with home made almond milk , peppers and carrots from my garden. Thanks for the recipie

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