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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 4 red bell peppers halved and deseeded
  • 1 tablespoon olive oil
  • 1 large onion sliced
  • 4 garlic cloves peeled
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili flakes optional
  • 400 ml coconut milk
  • 2 cups vegetable broth
  • Salt to taste
  • Fresh basil for garnish

Method
 

  1. Preheat oven to 220°C. Line a baking sheet like your love life—neat and full of fiery potential.
  2. Place red bell peppers (cut-side down), garlic, and onion slices on the tray. Drizzle olive oil over everything.
  3. Roast for 25 minutes until charred and slightly dramatic-looking.
  4. Let them cool slightly, then peel off the pepper skins if you’re feeling fancy.
  5. Toss roasted veggies into a blender with coconut milk, broth, paprika, chili flakes, and salt.
  6. Blend until smooth and sultry.
  7. Pour into a pot and heat gently. Don’t boil it—this soup deserves better.
  8. 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.