Roasted Red Pepper Soup

Spiced with garam masala, this vegan roasted red pepper soup recipe is absolutely delicious. Garam masala is one of my favorite spice blends. It works so well in soup, like this Okra Soup or in Roasted Sweet Potato Soup.

While preparations of garam masala vary regionally across the Indian subcontinent, it often possesses warming spices like cinnamon, cloves, black pepper, and more. In the U.S., you can buy it at most major grocery stores, at international grocery stores or online. And of course, you can always make it yourself from scratch.

This vegan recipe for roasted red pepper soup takes some time, but it’s hard to rush roasting. Even if it isn’t a quick recipe, it is a simple one. Roast some veggies, boil some potatoes with the rest of the ingredients, and then, combine in a blender. Not challenging to execute, and tastes awesome!

This vegan red pepper soup makes 4 servings.

Roasted Red Pepper Soup

Olive oil, for drizzling

4 large red peppers, sliced in halves, seeded and stems removed

1 cup chopped onion cut into large chunks

6-8 whole garlic cloves, peeled

2 cups peeled and chopped Russet potatoes

13.66 ounce can of lite coconut milk

14.5 ounce can of diced tomatoes

1 cup broth (fake chicken or vegetable)

2 tsp garam masala

Salt, to taste

1. First, get everything ready to roast the peppers, onion and garlic for the soup. Preheat oven to 400º F. Line a large sheet pan with parchment.

2. Arrange the red peppers, onions, and garlic cloves in a single layer over the parchment. Drizzle the vegetables with olive oil, and move them around in the oil to coat them. Season with salt and black pepper. Bake at 400º F for 45-50 minutes, or until they are roasted.

3. While the vegetables are roasting, add the potatoes, coconut milk, tomatoes, broth and garam masala to a large soup pot or dutch oven. Bring to a boil, and then, cover and simmer over low heat. Simmer for, at least, 15 minutes or until the potatoes are soft. You can also continue to cook over low heat until the red peppers are done roasting.

4. Remove the red peppers from the oven. Add them to a blender along with the contents of the simmering pot. Blend everything together until completely smooth.

5. Spoon everything back into the simmering pot. Heat on low for an additional 5 minutes to meld the flavors. Taste the vegan roasted red pepper soup, and adjust seasonings (more salt? more garam masala?). Serve.