Roasted Red Pepper Carrot Soup
This creamy, vibrant roasted red pepper carrot soup is beautiful as it is delicious. Red peppers, carrots, and tomatoes are blended with herbs and coconut milk for a silky, comforting bowl perfect for chilly days.
Why You’ll Love This Recipe
- It only takes a handful of ingredients to create a ton of flavor!
- This soup is completely plant-based yet velvety smooth and unbelievably creamy!
- Most of the cooking process is hands-off. While the veggies are roasting in the oven, you can prep other meals for your week.
- Speaking of meal prep, this roasted red pepper carrot soup makes 4-6 servings. Perfect for weekly prep!
Key Ingredients
- Extra virgin olive oil – I use Pompeian to drizzle and infuse the veggies with a light olive flavor:
- Red peppers turn sweet and smoky once roasted. They’re the beautiful base of the soup.
- Carrots also add natural sweetness and body. They blend up to create a velvety, creamy texture.
- Cherry tomatoes brighten up the soup with a subtle tang.
- Garlic in the recipe is roasted whole for mellow, rich flavor.
- Coconut or soy milk makes the soup creamy without any need for dairy.
Hack It!
- Use jarred roasted red peppers if you’ want to skip roasting fresh ones’re looking for a budget-friendly alternative. You can also use frozen or canned carrots for the same reason.
- Add a drop of liquid smoke for an extra smoky touch. Alternatively, use smoked paprika.
- If you don’t like the taste of coconut, swap coconut milk for unsweetened soy or homemade cashew cream.
- Start with a cup of broth, and increase the amount if needed. It all depends on the texture you prefer and how powerful your blender is.
- Serve with fresh herbs, croutons, or a swirl of plant-based yogurt.
How to Make Roasted Red Pepper Carrot Soup
Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Roughly chop the onion, carrots, and red peppers quartered, and slice the garlic crosswise. Spread them out on the sheet with the cherry tomatoes.
Step 3: Drizzle everything lightly with olive oil, sprinkle with salt, pepper, and add the fresh thyme and rosemary sprigs. Roast for 25-30 minutes, until the vegetables are tender and slightly caramelized.
Step 4: Once roasted, squeeze the softened garlic cloves from their skins into a blender along with the rest of the vegetables. Add the coconut milk or soy milk and vegetable broth.
Step 5: Blend until completely smooth and creamy. Taste and adjust seasoning as needed. Serve warm, with crusty bread for dipping if you like.
Frequently Asked Questions
Yes, it keeps really well and even tastes better the next day as the flavors meld. Soups are the ultimate meal prep dish!
Refrigerate in a sealed container for up to 4 days.
Absolutely! Freeze for up to 2 months. Just thaw and reblend if the texture separates.
You can use about ½ teaspoon of dried thyme and rosemary in place of fresh.
More Plant-Based Soup Recipes
- Broccoli Leek Soup
- Creamy Dill Pickle Soup
- Healthy Alphabet Soup
- Easy Red Curry Soup
- Italian Penicillin Soup
If you’re a fan of simple and nutritious meals like this one, you’ll love PlantYou Scrappy Cooking! And before you ask, yes, it has plenty of soup and stew recipes. Best of all, the entire cookbook is geared toward helping you reduce food waste.
The Recipe: Roasted Red Pepper Soup
Ingredients
- 1 yellow onion, roughly chopped
- 2 carrots, roughly chopped
- 4 red bell peppers, roughly chopped
- 1 cup cherry tomatoes
- 1 head garlic, sliced in half cross-wise
- salt and pepper, to taste
- 1-2 sprigs thyme, fresh
- 1-2 sprigs rosemary, fresh
- 1 cup vegetable broth
- 1 cup coconut milk, or soy milk
Equipment
- Parchment Paper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Roughly chop the onion, carrots, and red peppers quartered, then spread them out on the sheet with the cherry tomatoes and the whole head of garlic (sliced in half crosswise).
- Drizzle everything lightly with olive oil if desired, sprinkle with salt, pepper, and the fresh thyme and rosemary sprigs, and roast for 25 to 30 minutes, until the vegetables are tender and slightly caramelized.
- Once roasted, squeeze the softened garlic cloves from their skins into a blender along with the rest of the vegetables. Add the coconut milk or soy milk and 1 to 2 cups or vegetable broth, then blend until completely smooth and creamy. Taste and adjust seasoning as needed, adding more salt and pepper if desired.
- Pour into bowls and serve warm, with crusty bread for dipping if you like.
Notes
- Use jarred roasted red peppers if you’ want to skip roasting fresh ones’re looking for a budget-friendly alternative. You can also use frozen or canned carrots for the same reason.
- Add a drop of liquid smoke for an extra smoky touch. Alternatively, use smoked paprika.
- If you don’t like the taste of coconut, swap coconut milk for unsweetened soy or homemade cashew cream.
- Start with a cup of broth, and increase the amount if needed. It all depends on the texture you prefer and how powerful your blender is.
- Serve with fresh herbs, croutons, or a swirl of plant-based yogurt.
- This recipe yields 4-6 servings depending on serving size.