Creamy Roasted Red Pepper Soup with Garlic & Chili Oil

This vibrant creamy roasted red pepper soup is bold, silky, and just the right amount of spice. Roasted red bell peppers and sautéed aromatics are blended with potatoes for a velvety base, then topped with a drizzle of chili oil, garlic, and fresh cilantro for brightness. It's simple, satisfying, and a go-to soup that feels both light and rich.

Creamy Roasted Red Pepper Soup with Garlic & Chili Oil | Plantsy Vegan Eats

Servings: 4 bowls | Prep Time: ~10 minutes | Cook Time: ~15–20 minutes

Ingredients

• 1 tbsp. (15 ml.) extra virgin olive oil

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 3 roasted red bell peppers, peeled and seeded (or use 1 jar, drained, about 12 oz./340 g.)

• 1 small Yukon gold potato, peeled and diced (about 3/4 cup or 115 g.)

• 1/2 tsp. (2.5 ml.) smoked paprika

• 1/4 tsp. (1.25 ml.) crushed red pepper flakes, plus more for garnish

• 3 cups (720 ml.) vegetable broth

• 1/2 cup (120 ml.) canned full-fat coconut milk or any unsweetened non-dairy milk

• 1/2 tsp. (2.5 ml.) sea salt, or to taste

• Black pepper, to taste

• 1 tbsp. (15 ml.) lemon juice

• Fresh cilantro leaves, for garnish

Optional Chili-Garlic Drizzle

• 1 tbsp. (15 ml.) olive oil

• 1 clove garlic, finely chopped

• 1/4 tsp. (1.25 ml.) chili flakes or Aleppo pepper

Directions

1. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and sauté for about 5 minutes, until soft and translucent.

2. Stir in the garlic, diced potato, smoked paprika, and red pepper flakes. Cook for another 1 to 2 minutes, stirring frequently, until fragrant.

3. Add the roasted red peppers and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are fully tender.

4. Carefully transfer the mixture to a blender (or use an immersion blender in the pot) and blend until smooth and creamy.

5. Return the soup to the pot. Stir in the coconut milk, lemon juice, sea salt, and black pepper to taste. Simmer gently for 5 more minutes.

6. Meanwhile, prepare the chili-garlic drizzle (if using). Heat 1 tablespoon of olive oil in a small pan over low heat. Add the garlic and chili flakes and let them sizzle for 1 minute, just until fragrant. Remove from heat.

7. Ladle the soup into bowls and swirl with the chili-garlic drizzle. Garnish with fresh cilantro and extra red pepper flakes, if desired.

   
   

Spice It Up

Use hot smoked paprika or add a pinch of cayenne if you like it extra spicy. For a Mediterranean flair, blend in a few roasted cherry tomatoes or a spoonful of sun-dried tomato paste.

Pairs Well With

Grilled sourdough, vegan garlic naan, or a crispy chickpea salad on the side.

Variation 1: Roasted Red Pepper & Carrot Soup

Ingredients (changes from original in bold)

• 2 roasted red bell peppers, peeled and seeded (or about 8 oz./225 g. from a jar)

• 2 medium carrots, peeled and chopped (about 1 cup or 130 g.), roasted

• 1 small Yukon gold potato, peeled and diced (about 3/4 cup or 115 g.)

• All other ingredients remain the same

Directions (changes only)

Instead of adding raw carrots to the pot, roast the chopped carrots at 400°F (200°C) for 20 to 25 minutes with a drizzle of olive oil until caramelized. Then add them in Step 3 with the red peppers.

Note

The roasted carrots bring a natural sweetness and earthiness to the soup. Add a pinch of cumin or coriander if you want to balance the sweetness with a warm spice.

Variation 2: Roasted Red Pepper & Tomato Soup

Ingredients (changes from original in bold)

• 2 roasted red bell peppers, peeled and seeded (about 8 oz./225 g.)

• 2 medium tomatoes (about 1 cup or 180 g.), halved and roasted

• 1 small Yukon gold potato, peeled and diced (about 3/4 cup or 115 g.)

• All other ingredients remain the same

Directions (changes only)

Roast the halved tomatoes at 400°F (200°C) for about 20 minutes until slightly blistered and soft. Add them to the soup in Step 3 along with the red peppers.

Note

Roasted tomatoes deepen the umami and give this soup a hint of natural acidity. If you'd like to go smoky, add a pinch of chipotle powder or smoked sea salt at the end.

Chat Soon🍴🌿

Kate