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vegan roasted bell peper soup

Vegan Roasted Bell Pepper Soup

  • Author: Chuck Underwood
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Soup/Stew
  • Cuisine: Gluten-Free, McDougall, Oil-Free, Vegan


A rich and flavorful Roasted Bell Pepper Soup that is 100% Vegan, uses NO added oil of any kind, and comes together in just minutes. Perfect for a light and tasty meal. 


  • 1 med Onion ((diced))
  • 2 ribs Celery ((diced))
  • 2 cloves Garlic ((minced))
  • 1 can Fire Roasted Tomatoes ((15 oz can))
  • 1 jar Roasted Bell Peppers (water packed) ((16 oz jar))
  • 2 cups Vegetable Broth ((low sodium))
  • 1 Potato - Russet or Yukon ((peeled & diced))
  • 1/2 tsp Italian Seasoning
  • 1 pinch Kosher Salt
  • 1 pinch Black Pepper
  • 1 pinch Cayenne
  • 1 pinch Brown Sugar ((optional but cuts the acidity))


  1. Saute onion & celery in a few tablespoons of water or broth until softened. 
  2. Add minced garlic and simmer until fragrant - about 30 seconds.
  3. Add tomatoes and stir
  4. Drain & rinse the peppers and add them to the soup.
  5. Add broth and the peeled and diced potato.  Stir to combine. 
  6. Cover and bring to a low boil.  Cook 15 minutes, covered. 
  7. Remove lid and check potatoes for doneness.  Then carefully blend either using a regular blender or an immersion blender.  
  8. Add seasonings to taste.  (Optional but good - stir in 1 Tbs of your favorite dairy-free Vegan Sour Cream. ) 


Garnish with chopped Green Onions, Homemade Croutons, and/or Vegan Sour Cream.  Serve with your favorite crusty bread. 

Donations are always welcome!