This vegan roasted red pepper and carrot soup is a delightful blend of sweet and savory flavors, perfect for a cozy meal. The roasted vegetables bring out a rich depth of flavor, while the smooth texture makes it incredibly comforting. It's a nutritious and delicious option for anyone looking to enjoy a plant-based dish.
Most of the ingredients for this recipe are common pantry staples, but you might need to pick up fresh red bell peppers and carrots if you don't have them on hand. Make sure to choose vibrant, firm peppers and carrots for the best flavor. Additionally, vegetable broth is essential for this soup, so ensure you have a good-quality broth or stock.

Ingredients For Vegan Roasted Red Pepper And Carrot Soup
Red bell peppers: These add a sweet, smoky flavor to the soup when roasted.
Carrots: Provide a natural sweetness and a vibrant color to the soup.
Onion: Adds a savory base flavor to the soup.
Garlic: Enhances the overall flavor with its aromatic and pungent taste.
Vegetable broth: Serves as the liquid base, adding depth and richness to the soup.
Olive oil: Used for roasting the vegetables and sautéing the onion and garlic.
Salt and pepper: Essential for seasoning and bringing out the flavors of the soup.
Technique Tip for This Recipe
Roasting the red bell peppers and carrots brings out their natural sweetness and adds a depth of flavor to the soup. Make sure to spread the vegetables out in a single layer on the baking sheet to ensure even roasting. When blending the soup, you can achieve a smoother texture by using an immersion blender directly in the pot, or by blending in batches in a countertop blender. If using a countertop blender, be cautious of the hot liquid and blend in small batches to avoid splattering. For an extra creamy texture, you can add a splash of coconut milk or cashew cream before blending.
Suggested Side Dishes
Alternative Ingredients
red bell peppers - Substitute with yellow bell peppers: They have a similar sweetness and texture, making them a great alternative.
red bell peppers - Substitute with roasted tomatoes: They provide a different but complementary flavor profile and a similar roasted texture.
carrots - Substitute with sweet potatoes: They offer a similar sweetness and creamy texture when blended.
carrots - Substitute with butternut squash: It has a similar sweetness and consistency, making it a good alternative.
onion - Substitute with leeks: They provide a milder, slightly sweeter flavor that works well in soups.
onion - Substitute with shallots: They offer a more delicate and sweet flavor, suitable for soups.
garlic - Substitute with garlic powder: It provides a similar flavor, though less intense, and is convenient to use.
garlic - Substitute with shallots: They add a mild garlic-like flavor and a bit of sweetness.
vegetable broth - Substitute with mushroom broth: It adds a rich, umami flavor that enhances the soup.
vegetable broth - Substitute with water with bouillon cubes: It can mimic the flavor of vegetable broth when dissolved in water.
olive oil - Substitute with coconut oil: It provides a different but pleasant flavor and similar cooking properties.
olive oil - Substitute with avocado oil: It has a neutral flavor and a high smoke point, making it suitable for roasting.
salt - Substitute with soy sauce: It adds a salty and umami flavor to the soup.
salt - Substitute with sea salt: It provides a different mineral content and a slightly different flavor profile.
pepper - Substitute with white pepper: It offers a milder heat and a slightly different flavor, suitable for soups.
pepper - Substitute with cayenne pepper: It adds a bit of heat and a different flavor profile, if you prefer a spicier soup.
Other Alternative Recipes Similar to This Soup
How to Store or Freeze This Soup
Allow the soup to cool completely before storing. This helps prevent condensation, which can dilute the flavor and affect the texture.
Transfer the cooled soup to airtight containers. For easy portion control, consider using individual serving-sized containers.
Label the containers with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.
Store the soup in the refrigerator if you plan to consume it within 3-4 days. Ensure the temperature is consistently below 40°F (4°C) to maintain optimal freshness.
For longer storage, place the soup in the freezer. It can be stored for up to 3 months without significant loss of flavor or nutrients.
When freezing, leave some space at the top of the container to allow for expansion. This prevents the container from cracking or leaking.
To reheat refrigerated soup, pour it into a pot and warm over medium heat, stirring occasionally until heated through. Alternatively, you can use a microwave-safe bowl and heat in the microwave, stirring every minute until hot.
For frozen soup, thaw it in the refrigerator overnight before reheating. If you're in a hurry, you can use the defrost setting on your microwave.
Once thawed, reheat the soup in a pot over medium heat, stirring occasionally. Ensure it reaches a consistent temperature throughout before serving.
Avoid refreezing previously frozen soup. This can affect the texture and flavor, and may also pose food safety risks.
For an added burst of flavor, consider garnishing the reheated soup with fresh herbs like parsley or cilantro, or a drizzle of olive oil before serving.
How to Reheat Leftovers
- For stovetop reheating, pour the soup into a pot and heat over medium-low heat. Stir occasionally to ensure even heating. This method helps retain the flavors and texture of the soup.
- If using a microwave, transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
- For a slow cooker, pour the soup into the cooker and set it to low. Allow it to heat for 1-2 hours, stirring occasionally. This method is perfect if you want to keep the soup warm for an extended period.
- To reheat in an oven, preheat to 350°F (175°C). Pour the soup into an oven-safe dish and cover with foil. Heat for about 20-30 minutes, stirring halfway through to ensure even heating. This method is great for reheating larger quantities.
- For a quick reheat, use an immersion blender to blend the soup directly in the pot while heating on the stovetop. This ensures a smooth consistency and even heating.
Best Tools for This Recipe
Oven: Used to roast the red bell peppers and carrots at 400°F (200°C) until they are tender.
Baking sheet: Holds the red bell peppers and carrots while they roast in the oven.
Knife: Essential for halving and seeding the red bell peppers, as well as peeling and chopping the carrots and onion.
Cutting board: Provides a safe surface for chopping the vegetables.
Large pot: Used to sauté the onion and garlic, and to simmer the roasted vegetables with the vegetable broth.
Wooden spoon: Handy for stirring the onions and garlic as they sauté, and for mixing the soup as it simmers.
Blender: Purees the soup until it reaches a smooth consistency.
Measuring spoons: Helps measure the olive oil accurately.
Measuring cup: Useful for measuring the vegetable broth.
Ladle: Ideal for serving the hot soup into bowls.
How to Save Time on Making This Soup
Pre-roast vegetables: Roast red bell peppers and carrots in advance and store them in the fridge. This way, you can skip the roasting step when you're ready to make the soup.
Use pre-chopped ingredients: Buy pre-chopped onions and garlic to save time on prep work.
Batch cooking: Make a large batch of the soup and freeze portions for quick meals later.
Immersion blender: Use an immersion blender directly in the pot to puree the soup, avoiding the need to transfer hot liquid to a blender.
Pre-made broth: Use store-bought vegetable broth to cut down on preparation time.

Vegan Roasted Red Pepper and Carrot Soup
Ingredients
Main Ingredients
- 4 red bell peppers halved and seeded
- 4 carrots peeled and chopped
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 2 tablespoon olive oil
- to taste salt and pepper
Instructions
- Preheat oven to 400°F (200°C).
- Place red bell peppers and carrots on a baking sheet. Drizzle with olive oil, and roast for 25-30 minutes, until tender.
- In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- Add the roasted vegetables to the pot, along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use a blender to puree the soup until smooth. Season with salt and pepper to taste.
- Serve hot and enjoy!
Nutritional Value
Keywords
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