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4.84 from 6 votes
vegan roasted bell peper soup
Vegan Roasted Bell Pepper Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

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. 

Course: Soup/Stew
Cuisine: Gluten-Free, McDougall, Oil-Free, Vegan
Servings: 6
Author: Chuck Underwood
  • 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. ) 

Recipe Notes

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

Donations are always welcome!