RECIPESPRODUCTSPANTRYSHOPPING
Cinnamon and Coriander

Vegan Roasted Tomato Red Pepper Soup

Vegan Roasted Tomato Red Pepper Soup - so easy to prepare and very versatile. Serve hot or cold as an appetizer or a simple lunch. Super creamy thanks so coconut milk and/ or cashew cream.
8
4
50 min
TOTAL TIME
258
CALORIES
$2.68
PER SERVING
Vegan Roasted Tomato Red Pepper Soup
Ingredients
13 INGREDIENTS
4 SERVINGS
Balsamic Vinegar
1 tsp balsamic vinegar
Chilli Flakes
1 pinch chilli flakes
Smoked Paprika
1/2 tsp smoked paprika
Olive Oil
2 tbsp olive oil
Sugar
1 tsp sugar
Salt And Pepper
salt and pepper
Ripe Tomatoes
5 small ripe tomatoes
Onion
1 medium onion
Garlic
4 cloves garlic
Red Bell Peppers
3 medium red bell peppers
Vegetable Broth
2 cups vegetable broth
Dried Oregano
1/2 tsp dried oregano
Cream
1/2 cup cream
Directions
15 STEPS
5 min
PREP TIME
45 min
COOK TIME
50 min
TOTAL TIME
View Directions on Cinnamon and Coriander
Health Info
Macros
21g
CARBS
18g
FAT
4g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
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Frequently Asked Questions
What can I serve alongside Red Pepper Soup?
Do I have to roast the red peppers?
Why is my soup too thin or thick?
How do I remove the skin from the red peppers?
How can I adjust the taste of my Red Pepper Soup?
My soup lacks depth in flavor, what can I do?
Can I add other vegetables to my Red Pepper Soup?
Can I use different colors of bell peppers?
My soup tastes too acidic, how can I fix it?
Could I make a vegan version of this soup?