Vegan Roasted Red Pepper Soup Recipe
This soup isn’t here to be polite—it’s bold, silky, and roasted to absolute smoky perfection, like your favorite drama queen ex.
It’s the edible version of red lipstick—loud, hot, and impossible to ignore.
Roasted red peppers bring the heat, garlic adds the gossip, and coconut milk smooths everything over like a trained therapist.
It’s plant-based, comforting, and suspiciously sexy for something made in a blender.
Best part? You don’t need a culinary degree or inner peace—just a sheet pan, a pulse, and mild emotional stability.
Vegan Roasted Red Pepper Soup Recipe
A vibrant vegan roasted red pepper soup with garlic, coconut milk, and smoky goodness that tastes like confidence in a bowl.
Ingredients
Method
- Preheat oven to 220°C. Line a baking sheet like your love life—neat and full of fiery potential.
- Place red bell peppers (cut-side down), garlic, and onion slices on the tray. Drizzle olive oil over everything.
- Roast for 25 minutes until charred and slightly dramatic-looking.
- Let them cool slightly, then peel off the pepper skins if you’re feeling fancy.
- Toss roasted veggies into a blender with coconut milk, broth, paprika, chili flakes, and salt.
- Blend until smooth and sultry.
- Pour into a pot and heat gently. Don’t boil it—this soup deserves better.
- Serve hot, topped with basil and your inflated ego.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
💊 Vitamins and Minerals (Per Serving)
- Vitamin C: 120%
- Vitamin A: 35%
- Iron: 15%
- Magnesium: 10%
- Potassium: 14%
💡 Additional Notes/Tips to Enhance Flavor
- Use smoked salt if you like your soup extra sassy.
- Add roasted tomatoes for deeper richness and more emotional depth.
- Swirl in vegan cream before serving to fake culinary expertise.
- Pair with crusty bread or leftover resentment.
- Store in an airtight container and reheat for next-day fabulousness.
