Vegan Classic Roasted Red Pepper Soup

Total time1 hr 20 min

Prep time20 min

Cook time45 min

Deep-charred red bell peppers are the heart of this soup, broiled until blistered and smoky-sweet before they're peeled and blended into a silky base with diced tomatoes, sautéed onion, and garlic. Smoked paprika, cumin, and a hit of cayenne bring warmth and depth, while a splash of sherry vinegar at the end brightens the whole pot. The texture comes together lush and velvety once everything hits the blender, no cream required to get there. Torn basil scattered over the top adds a fresh, herby finish that plays beautifully against the smoky pepper flavor. It's a cozy, comforting bowl that fits neatly into a plant-based rotation, and it's easy to make ahead since the flavors only get better as they sit. Serve it with crusty bread for dipping and you've got a starter or light meal that never feels like it's missing anything.

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Ingredients

4 servings

4 large red bell peppers (about 2 lb total)
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1 can (14.5 oz) diced tomatoes
2 tbsp olive oil
1 medium yellow onion, roughly chopped
4 garlic cloves, smashed
1 tsp smoked paprika
½ tsp ground cumin
¼ tsp cayenne pepper (optional)
2 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp sherry vinegar or red wine vinegar
salt and pepper, to taste

For serving

2 tbsp fresh basil leaves, torn (optional)
2 tbsp heavy cream, for drizzling (optional)
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

Instructions

1
Position an oven rack 6 inches from the broiler and heat the broiler to high. Place the whole red bell peppers on a rimmed baking sheet and broil, turning with tongs every 4–5 minutes, until the skins are deeply charred and blistered on all sides, 18–22 minutes total.
2
Transfer the charred peppers to a large bowl, cover tightly with plastic wrap or a plate, and let them steam for 15 minutes. Once cool enough to handle, peel off and discard the charred skins, remove the stems and seeds, and roughly tear the flesh. Reserve any juices that collect in the bowl.

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