Roasted Red Pepper Soup

Creamy, cozy, and packed with flavor, this dairy-free red pepper soup is the perfect way to warm up on a chilly day! Sweet roasted red peppers blend into a smooth, velvety soup that’s rich and satisfying without a drop of dairy. It’s easy to make with simple ingredients and tastes amazing with a slice of warm bread. Whether you’re craving a quick lunch or a comforting dinner, this colorful soup is sure to hit the spot!

If you’re partial to pepper recipes, you’ve got to make these couscous stuffed peppers! For even more soup recipes, check out our all-time favorite soup recipes!

Table of Contents

Why You’ll Love This Creamy Soup Recipe

A spoonful will delight and warm you from the inside out!

Roasting Makes All the Difference. Roasting the tomatoes, bell peppers, onion, and garlic brings out their natural sweetness and adds loads of flavor.
Creamy Without the Cream. Silken tofu and soy milk give this soup a smooth, velvety texture without any dairy.
Simple Ingredients, Big Flavor. A handful of fresh veggies, a few pantry staples, and some herbs do all the work.
Perfect for Dipping! A warm bowl of roasted red pepper soup practically begs for a side of crusty bread, garlic toast, or a gooey vegan grilled cheese sandwich. It’s a delicious lunch or simple dinner you’ll want to make again and again!

A bowl of roasted red pepper soup with a slice of crusty bread and spoon.

Key Ingredients and Substitutions

Fresh ingredients and a little patience make all the difference to the flavor of this luscious soup.

Ingredients for red pepper soup with labels.

Tomatoes (on the vine) – Add a fresh, tangy flavor that balances the sweetness of the roasted red peppers. Ripe Roma tomatoes or other fresh tomatoes work well, too. For a richer flavor, use extra-ripe tomatoes.
Bell Peppers – Give this soup its signature sweet flavor and vibrant color. Yellow or orange bell peppers are good substitutes, though they’ll change the soup’s color slightly. Roasting the peppers brings out their natural sweetness!
Yellow Onion – Adds a savory base. White onions work just as well, or try a sweet onion for a milder taste. Roast the onion with the other vegetables to bring out its natural sweetness.
Head of Garlic – Gives the soup a mellow, slightly sweet flavor. If you don’t have a whole head, roast several individual cloves instead. You can also use garlic powder in a pinch, but the flavor won’t be quite as rich.
Silken Tofu – Makes the soup creamy and smooth without dairy. It also adds plant-based protein! For a substitute, try unsweetened cashew cream or coconut milk, though both will change the flavor slightly.
Vegetable Broth – Thins the soup to the perfect consistency while adding savory flavor. Vegetable stock works just as well, and water can be used in a pinch. If you use water instead of vegetable broth, add a little extra seasoning to make up for the lost flavor.
Soy Milk – Adds creaminess and helps create a smooth, velvety texture. Choose plain, unsweetened soy milk so it doesn’t make the soup taste sweet. Unsweetened oat milk or cashew milk are good alternatives, too.

How to Make Roasted Red Pepper Soup

Once the vegetables are roasted, the soup will whip up in no time!

Step 1: Preheat the Oven – Set your oven to 400°F and line a baking sheet with parchment paper.

Step 2: Prep the Veggies – Rinse and halve the tomatoes, remove the seeds from the bell peppers and cut them in half, and peel and halve the onion.

A head of garlic being prepared to roast for a roasted red pepper soup. — Next, **Step 3: Prepare the Garlic** – Slice about ¼ inch off the bottom of the garlic head to expose the cloves.

Vegetables cut and prepared to roast in oven for a roasted red pepper soup. — **Step 4: Arrange and Season** – Place the veggies, garlic, and silken tofu on the baking sheet. Drizzle with olive oil and sprinkle with salt and dried basil.

Vegetables after roasting for a roasted red pepper soup recipe. — **Step 5: Roast Until Tender** – Bake on the middle rack for 35 minutes. Check after 20 minutes and cover with foil if the veggies start to brown too much.

Cooled roasted vegetables with the skins taken off before blending into a soup. — Then, **Step 6: Cool and Peel** – Let everything cool slightly, then gently peel the skins off the tomatoes and bell peppers.

Roasted vegetables ready for blending. — **Step 7: Blend Until Creamy** – Squeeze the roasted garlic cloves into a large pot. Add the roasted veggies and tofu

Roasted red pepper soup in the process of being blended. — Pour in the vegetable broth and soy milk. Use immersion blender to blend together.

Roasted red pepper soup blended until creamy. — Blend until smooth and creamy.

Finished roasted pepper soup with garnishes of fresh basil, soy milk and oil. — **Step 8: Garnish and Enjoy** – Serve warm with a drizzle of soy milk, a little olive oil, and freshly chopped basil!

Pro Tips and Serving Suggestions

Keep an Eye on the Veggies – Check your vegetables after about 20 minutes in the oven. If they’re browning too quickly, cover the tray with foil and let them finish roasting until tender.
Let the Veggies Cool First – Give the roasted vegetables a few minutes to cool before peeling the tomatoes and bell peppers. The skins should come off much more easily!
Blend Until Silky Smooth – An immersion blender makes blending easy right in the pot. If you’re using a regular blender, work in batches and let the vegetables cool a bit first. Never fill the blender with hot ingredients beyond its safe capacity.
Adjust the Consistency – Prefer a thicker soup? Start with less vegetable broth and add more as needed. If your soup turns out too thick, simply stir in a splash of broth or soy milk until it’s just right.
Add Tasty Toppings – A drizzle of soy milk or olive oil and a sprinkle of fresh basil make a lovely finishing touch. You can also add homemade croutons, toasted pumpkin seeds, or a pinch of red pepper flakes for extra flavor.

Roasted pepper soup with a slice of crusty bread for serving.

FAQs

How long does this homemade red pepper soup last?

Store leftover red pepper soup in an airtight container in the refrigerator for up to 4 days. Let it cool before storing, and reheat it on the stovetop or in the microwave until warmed through.

Can you meal prep and freeze this soup?

Absolutely! This soup is great for meal prep. Let it cool completely, then freeze it in airtight containers or freezer-safe bags for up to 3 months. Thaw it in the refrigerator overnight and reheat gently, stirring well to bring back its creamy texture.

Which vegetable can you use instead of bell peppers for this dairy-free soup?

Roasted carrots are a great substitute because they add natural sweetness and blend into a smooth, creamy soup. You could also try roasted butternut squash for a slightly sweeter flavor or roasted tomatoes for a tangier taste.