Creamy Roasted Red Pepper Soup with Garlic and Chili Oil
Creamy roasted red pepper soup blended with garlic and finished with chili oil for a smooth, savory bowl with a touch of heat.
This vibrant creamy roasted red pepper soup is bold, silky, and just the right amount of spice. Roasted red bell peppers and sautéed aromatics are blended with potatoes for a velvety base, then topped with a drizzle of chili oil, garlic, and fresh cilantro for brightness. It’s simple, satisfying, and a go-to soup that feels both light and rich.
Creamy Roasted Red Pepper Soup with Garlic and Chili Oil | Plantsy Vegan Eats
Servings: 4 bowls | Prep Time: ~10 minutes | Cook Time: ~15–20 minutes
Ingredients
1 tbsp. (15 ml.) extra virgin olive oil
1 small yellow onion, diced
3 cloves garlic, minced
3 roasted red bell peppers, peeled and seeded (or use 1 jar, drained, about 12 oz./340 g.)
1 small Yukon gold potato, peeled and diced (about 3/4 cup or 115 g.)
1/2 tsp. (2.5 ml.) smoked paprika
1/4 tsp. (1.25 ml.) crushed red pepper flakes, plus more for garnish
3 cups (720 ml.) vegetable broth
1/2 cup (120 ml.) canned full-fat coconut milk or any unsweetened non-dairy milk
1/2 tsp. (2.5 ml.) sea salt, or to taste
Black pepper, to taste
1 tbsp. (15 ml.) lemon juice
Fresh cilantro leaves, for garnish
Optional Chili-Garlic Drizzle
1 tbsp. (15 ml.) olive oil
1 clove garlic, finely chopped
1/4 tsp. (1.25 ml.) chili flakes or Aleppo pepper
Directions
Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and sauté for about 5 minutes, until soft and translucent.
Stir in the garlic, diced potato, smoked paprika, and red pepper flakes. Cook for another 1 to 2 minutes, stirring frequently, until fragrant.
Add the roasted red peppers and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are fully tender.
Carefully transfer the mixture to a blender (or use an immersion blender in the pot) and blend until smooth and creamy.
Return the soup to the pot. Stir in the coconut milk, lemon juice, sea salt, and black pepper to taste. Simmer gently for 5 more minutes.
Meanwhile, prepare the chili-garlic drizzle (if using). Heat 1 tablespoon of olive oil in a small pan over low heat. Add the garlic and chili flakes and let them sizzle for 1 minute, just until fragrant. Remove from heat.
Ladle the soup into bowls and swirl with the chili-garlic drizzle. Garnish with fresh cilantro and extra red pepper flakes, if desired.
Spice It Up
Use hot smoked paprika or add a pinch of cayenne if you like it extra spicy. For a Mediterranean flair, blend in a few roasted cherry tomatoes or a spoonful of sun-dried tomato paste.
Pairs Well With
Grilled sourdough, vegan garlic naan, or a crispy chickpea salad on the side.
Variation 1: Roasted Red Pepper & Carrot Soup
Ingredients (changes from original in bold)
2 roasted red bell peppers, peeled and seeded (or about 8 oz./225 g. from a jar)
2 medium carrots, peeled and chopped (about 1 cup or 130 g.), roasted
1 small Yukon gold potato, peeled and diced (about 3/4 cup or 115 g.)
All other ingredients remain the same
Directions (changes only)
Instead of adding raw carrots to the pot, roast the chopped carrots at 400°F (200°C) for 20 to 25 minutes with a drizzle of olive oil until caramelized. Then add them in Step 3 with the red peppers.
Note
The roasted carrots bring a natural sweetness and earthiness to the soup. Add a pinch of cumin or coriander if you want to balance the sweetness with a warm spice.
Variation 2: Roasted Red Pepper & Tomato Soup
Ingredients (changes from original in bold)
2 roasted red bell peppers, peeled and seeded (about 8 oz./225 g.)
2 medium tomatoes (about 1 cup or 180 g.), halved and roasted
1 small Yukon gold potato, peeled and diced (about 3/4 cup or 115 g.)
All other ingredients remain the same
Directions (changes only)
Roast the halved tomatoes at 400°F (200°C) for about 20 minutes until slightly blistered and soft. Add them to the soup in Step 3 along with the red peppers.
Note
Roasted tomatoes deepen the umami and give this soup a hint of natural acidity. If you’d like to go smoky, add a pinch of chipotle powder or smoked sea salt at the end.
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