Roasted Red Pepper Soup Recipe


Recipe from The 30-Minute Vegan: Soup’s On! Courtesy of Chef Mark Reinfeld from Vegan Fusion and The Doctor and the Chef,

6 to 8
4 large red bell peppers, approximately 3 cups roasted
  olive oil, for basting
3 cups vegetable stock, or water
1 1⁄2 cups diced yellow onion
5 large cloves garlic
1⁄2 cup thinly sliced celery
2 teaspoons seeded and diced jalapeno pepper
1 (14.5-ounce) can Natural Grocers Brand Organic Fire Roasted Diced Tomatoes
12 ounces soft silken tofu
2 1⁄2 teaspoons sea salt, or to taste
1⁄4 teaspoon ground black pepper
  pinch cayenne pepper
1 tablespoon soy sauce, or wheat-free tamari, optional
1 tablespoon minced dill
  shredded unsweetened coconut, optionally toasted

1. Preheat the oven to 475°F. Lightly baste the peppers with oil, place on a baking sheet, and roast for 25 minutes. Remove from the oven, carefully slice open with a knife, and remove the seeds with a spoon. Transfer to a large blender.

2. Meanwhile, place the vegetable stock in a 3-quart pot over medium-high heat. Add all of the ingredients except the dill, and coconut, and cook for 15 minutes, stirring occasionally.

3. Carefully transfer to the blender with the bell peppers, and blend until creamy.

4. Return to the pot, add the dill and stir well. Garnish with shredded coconut before serving.



You can broil the peppers until charred, approximately 10 minutes, flipping periodically to ensure even cooking.

Add 2 cups of your favorite veggies after blending. Try with corn, peas, diced carrots, or chopped spinach.

Replace the dill with 3 tablespoons finely chopped chives.