Bell Pepper Soup Recipes Vegan That Delight Your Taste Buds

Bell pepper soup is a vibrant, flavorful dish that perfectly showcases the sweet and smoky qualities of bell peppers. For those embracing a vegan lifestyle, this soup is a comforting, nutrient-packed option that’s both hearty and light.

The beauty of this recipe lies in its simplicity and versatility; it’s easy to prepare with fresh, wholesome ingredients and can be customized to suit your taste preferences. Whether you want a smooth, creamy texture or a chunky, rustic feel, bell pepper soup can be adapted to delight your palate.

Plus, this vegan version is free from dairy and animal products, making it a wholesome choice for everyone.

In this post, you’ll find not just one but several delicious vegan bell pepper soup recipes, each with unique twists and flavors. From classic roasted bell pepper to zesty tomato-infused variations, these recipes are perfect for warming up on chilly days or serving as a light starter for a dinner party.

Let’s dive in and explore why these soups deserve a spot in your recipe collection!

Why You’ll Love This Recipe

Vegan bell pepper soups are packed with vitamins A and C, antioxidants, and fiber, making them a nutritious choice for any meal. The natural sweetness of roasted bell peppers creates a rich base that doesn’t require heavy cream or dairy, so you get all the creaminess without compromising your plant-based diet.

They’re incredibly easy to make, using simple kitchen staples and fresh vegetables. Plus, bell pepper soups are versatile — you can serve them hot or cold, garnish with fresh herbs, or add a protein boost with beans or lentils.

If you’re looking for delicious, healthy recipes that are quick to prepare and suitable for the whole family, these vegan bell pepper soups will quickly become a favorite.

Ingredients

• 4 large bell peppers (red, yellow, or orange, for sweetness)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable broth (low sodium preferred)
• 1 large tomato, chopped (optional for tanginess)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 1/2 cup canned coconut milk (for creaminess)
• Fresh basil or cilantro for garnish

Equipment

• Large baking sheet or roasting pan
• Large pot or Dutch oven
• Blender or immersion blender
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula

Instructions

1. Roast the bell peppers: Preheat your oven to 425°F (220°C). Slice the bell peppers in half, remove seeds and membranes, then place them cut side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes until the skins are charred and blistered.
2. Steam and peel: Transfer the roasted peppers to a bowl and cover with plastic wrap or a lid to steam for 10 minutes. This loosens the skin. Peel off the skins carefully and set the peppers aside.
3. Sauté aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
4. Add spices and vegetables: Stir in smoked paprika and cumin. Add the peeled roasted bell peppers and chopped tomato (if using) to the pot. Cook for 5 minutes, stirring occasionally.
5. Add broth and simmer: Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
6. Blend the soup: Use an immersion blender directly in the pot or carefully transfer the soup to a blender. Blend until smooth and creamy. Return to the pot if needed.
7. Add coconut milk: Stir in the coconut milk for a luscious, creamy texture. Season with salt and pepper to taste. Warm the soup gently but do not boil.
8. Serve and garnish: Ladle the soup into bowls and garnish with fresh basil or cilantro. Enjoy your vibrant vegan bell pepper soup!

Tips & Variations

For a smoky depth, try adding a chipotle pepper in adobo sauce during the sauté step.

If you prefer a chunkier texture, reserve some roasted pepper pieces and stir them back into the blended soup.

Swap coconut milk for cashew cream or oat milk if you want a different creamy base.

Try adding cooked chickpeas or lentils for extra protein and texture.

Make it a cold soup by chilling it for a few hours and serving with a drizzle of olive oil and fresh herbs.

Nutrition Facts

Serving Suggestions

Vegan bell pepper soup pairs beautifully with a slice of crusty bread or a fresh green salad for a light lunch or starter. Try serving it alongside a warm quinoa pilaf or your favorite vegan grilled cheese sandwich for a comforting meal.

For added texture, top the soup with toasted pumpkin seeds or a sprinkle of nutritional yeast to enhance the cheesy flavor without dairy. You can also offer a side of Kosher Sushi Salad for a refreshing contrast.

More Vegan Bell Pepper Soup Recipes to Try

1. Roasted Red Bell Pepper and Tomato Soup

   This classic combines the sweet flavors of roasted red peppers with ripe tomatoes for a tangy and delicious bowl. Perfect if you like a hint of acidity.

2. Spicy Vegan Bell Pepper and Black Bean Soup

   A hearty, protein-packed option featuring black beans and a kick of chili powder. Great for a filling dinner.

3. Curried Bell Pepper Soup

   Infused with warm curry spices and coconut milk, this soup is aromatic and exotic. Serve with naan or flatbread.

Roasted Red Bell Pepper and Tomato Soup

• 4 large red bell peppers, roasted and peeled
• 2 large tomatoes, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste

1. Roast bell peppers and tomatoes until charred.
2. Sauté onion and garlic in olive oil until soft.
3. Add roasted vegetables and broth, simmer 20 minutes.
4. Blend until smooth, season, and serve warm.

Spicy Vegan Bell Pepper and Black Bean Soup

• 3 bell peppers (any color), diced
• 1 can black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste

1. Sauté onion, garlic, and bell peppers in olive oil.
2. Add chili powder and beans, cook for 2 minutes.
3. Add broth, simmer 15 minutes.
4. Blend half the soup for creaminess, then combine and serve.

Curried Bell Pepper Soup

• 4 bell peppers, roasted and peeled
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 can coconut milk
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste

1. Sauté onion and garlic in olive oil.
2. Add curry powder and stir for 1 minute.
3. Add roasted peppers, broth, and coconut milk.
4. Simmer 20 minutes, blend until smooth, season, and serve.

For more delicious vegan recipes, check out the Jamaican Minced Beef Recipes and the delightful Julie Marie Eats Recipes collections. You might also enjoy baking a fresh loaf with the Marzipan Challah Recipe to accompany your soup.

Conclusion

Vegan bell pepper soups are a wonderful way to enjoy the sweet, smoky flavors of bell peppers in a nourishing, plant-based meal. Whether you prefer the classic roasted bell pepper base or want to experiment with spicy, curried, or tomato-infused versions, these recipes deliver comforting warmth and vibrant color to your table.

They’re easy to make, nutritious, and adaptable, making them perfect for weeknight dinners or entertaining guests. Plus, their rich vitamin content supports your health in a delicious way.

With a few simple ingredients and basic kitchen tools, you can whip up a batch of this delightful soup and enjoy it as a light lunch, a starter, or a main dish. Don’t hesitate to personalize it with your favorite spices or garnishes.

Happy cooking, and enjoy the wholesome goodness of vegan bell pepper soup!

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