Vegan Roasted Red Pepper and Potato Soup Recipe.


This is a beautiful vegan soup recipe with a deep, rich flavor to match the color.  Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying vegan soup. Serve hot with warm crusty bread for dipping.

Serves: 4

For a Mediterranean flair, use dried rosemary leaves in lieu of the cumin seed.


  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • ½ cup chopped carrot
  • ¼ cup chopped celery
  • 1 teaspoon whole cumin seed
  • 2 large cloves garlic, finely chopped
  • 2 cups low-sodium vegetable broth
  • 2 cups water
  • 1 (15-ounce) can be sliced the potato, rinsed and toes, rinsed and drained
  • 1 (12-ounce) jar roasted red bell peppers, drained
  • Salt and freshly ground black pepper, to taste
  • Cayenne pepper, to taste (optional)


  1. In a medium stockpot, heat the oil over medium heat. Add the onion, carrot, celery, and cumin; cook, stirring, until softened and fragrant, about 3 minutes.
  2. Add the garlic and cook, stirring constantly, 1 minute. Add the remaining ingredients and bring to a boil over high heat, breaking up the bell peppers with a large wooden spoon.
  3. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
  4. Working in batches, if necessary, transfer the soup mixture to a food processor fitted with the knife blade, or to a blender; process until smooth and pureed. Return to the pot and reheat as necessary.
  5. Serve hot.

Per serving:

  • Calories 134
  • Protein 8g
  • Total Fat 4g
  • Sat. Fat1g
  • Cholesterol 0mg ate 19g
  • Dietary Fiber 6g
  • Carbohydrate 19g
  • Dietary Fiber 6g
  • Sodium 611mg

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