Print

Roasted Red Pepper Soup

a roasted red pepper soup with chopped parsley on top in a white bowl
Print Recipe

vegan, nut free, gluten free, soy free, main dish, appetizer

Serves: 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

Scale
  • 1 lb/450g red bell peppers (about 3 medium)
  • 1 medium/450g celeriac (celery root, peeled and chopped)
  • 1 medium/150g yellow onion (chopped)
  • 3 large/335g roma tomatoes (halved)
  • 4 cloves/20g garlic (peeled)
  • 4 tbsp/60ml olive oil
  • 1/2 tsp/1g crushed red pepper flakes
  • 2 tsp/4g smoked paprika
  • 1 tsp/6g salt (divided)
  • 3 – 3 ½ cups/705-825ml vegetable broth
  • 1-2 tbsp/15-30ml red wine vinegar
  • ½ cup/15 g fresh parsley (chopped)

Instructions

  1. Preheat oven to 400°F/200C. Line a baking pan with foil or parchment.
  2. Prepare vegetables:
  3. Cut the peppers into large pieces, removing the seeds and veins.
  4. Peel the celeriac, cutting away any crevices that can’t be peeled. Cut into 1″/2.5cm cubes
  5. Peel and chop the onion into quarters or eighths. Peel the garlic cloves. Halve the tomatoes.
  6. Place all the vegetables and aromatics on the prepared baking pan.
  7. Drizzle everything with olive oil and sprinkle on the crushed red pepper flakes and smoked paprika.
  8. Bake for 20 minutes, until the celeriac is soft and the tomatoes are gooey and bubbling.
  9. Turn the oven to broil and move the pan closer to the broiler for 5 minutes to lightly char the edges of the peppers and caramelize the tomato juices.
  10. Remove from the oven and allow to cool slightly.
  11. Add all the vegetables into a blender, pouring in any liquid that has settled in the bottom of the pan.
  12. Add 2 cups/470ml broth, 1 tbsp/15ml vinegar, and ½ tsp/3g salt and blend until smooth.
  13. Add more broth to desired consistency. Taste and adjust vinegar and salt as needed. The amount of broth may impact the salt so should be added first.
  14. Pour soup into a pot and heat. Stir in the chopped parsley and serve.

Notes

Texture/taste Notes: Roasted red pepper soup from fresh peppers with extra creaminess and flavor from celeriac. Cooked mostly in the oven, this soup is easy to throw together and stores well for meal prep. Earthy-sweet celery root makes this soup rich and creamy without any dairy alternatives or extra fats and balances the acidity and richness of the peppers and tomatoes.

Salt: The amount of extra salt required will depend on the saltiness of your vegetable broth. Homemade broths will typically require extra salt added. The broth used in this recipe is Better than Bouillon Vegetable base.

Red pepper flakes: This is not intended as a very spicy soup. The crushed red pepper flakes add a more nuanced heat in place of ground black pepper. For more spice, increase to 1 tsp/2g.

Roma/Italian tomatoes are preferred as they have lower moisture, but any fleshy, mid-sized tomato will work.

Find it online: https://thevgftable.com/roasted-red-pepper-soup-a-cozy-vegan-and-gluten-free-winter-soup-recipe-packed-with-flavor/