Name: Creamy Roasted Red Pepper Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 4 medium russet potatoes (peeled and cubed); 1 cup roasted red bell peppers (drained); ½ cup unsweetened plant-based milk; ⅔ cup fresh basil (chopped); 4 cups of water (or more if needed); Pinch of salt; Pepper (to taste); 1 teaspoon of oil or water

Creamy Roasted Red Pepper Soup

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Enjoy a deliciously creamy roasted red pepper soup made without dairy! Perfectly smooth and vegan-friendly, try this comforting recipe today!

Author: Penelope
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: Serves 4
Category: Soup
Method: Blending
Cuisine: Vegan

Ingredients

Scale

4 medium russet potatoes (peeled and cubed)
1 cup roasted red bell peppers (drained)
½ cup unsweetened plant-based milk
⅔ cup fresh basil (chopped)
4 cups of water (or more if needed)
Pinch of salt
Pepper (to taste)
1 teaspoon of oil or water

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Instructions

Boil water in a large pot. Add cubed potatoes and salt; cook for 30-35 minutes until tender.
Drain and rinse the potatoes, then blend with plant-based milk until smooth.
Incorporate chopped basil and roasted red bell peppers into the blender; mix until well-combined. Adjust consistency with additional plant-based milk if desired.
Reheat gently in a pot over medium heat, seasoning with pepper before serving.

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 2g
Sodium: 80mg
Fat: 2g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Find it online: https://recipesbypenelope.com/creamy-roasted-red-pepper-soup/