This vegan roasted red pepper soup is packed with flavor and extremely low in calories. I typically eat it for a light meal with a slice of bread and a simple green salad. Any leftovers, if you even have leftovers, make a great pasta sauce the following day. I think I prefer red pepper soup to tomato. It’s just so bright, fresh, a little sweet and a little tangy. Tomato is great, don’t get me wrong, but my heart belongs to roasted red pepper soup.
You can roast your red peppers for this recipe or use the store bought, canned peppers. I usually throw them on the grill as an afterthought while cooking something else. Whether you cook them on the grill or in the oven make sure to cook them good. Probably longer than you think you should. If they aren’t roasted for long enough you’ll never get the skin off. If the peppers are cooked for the right amount of time the skins just slip off. The above example was an undercooked pepper and took much more effort to de-skin that it should have.
This soup is so easy to whip up. For an extra punch of flavor I topped with a romesco garnish right before serving. I added a blend of toasted almonds, a small bit of red pepper that I reserved and a little balsamic as garnish. It was sort of a Spanish inspired last minute touch but the romesco really elevates this soup. You could simplify and just add a few toasted slivered almonds if you please, I usually keep them on hand for quick salad topping. I really like the mixture with balsamic though. It makes the soup a little more substantial and it’s super yummy all stirred in to your red pepper soup.