Creamy Roasted Red Pepper Soup
Potatoes create a perfectly creamy roasted red pepper soup without any heavy cream or dairy. This easy-to-make soup, prepared with simple ingredients, comes out heavenly and flavorful! Skipping the cream makes this soup vegan and inexpensive.
Price per Serving
Instructions
- 1
In a large pot, boil water (4 cups), add russet potatoes (4 medium) and a [pinch salt], and bring to boil for about 30 to 35 minutes.
- 2
When [potatoes] are finished cooking, drain and rinse them. Add them to a food processor or blender. Add unsweetened plant-based milk (0.5 cup) and blend for 1 minute until creamy.
- 3
Add the oil or water (1 tsp), fresh basil (0.67 cup), roasted red bell peppers (1 cup), and [pepper] to the processor or blender and mix until smooth. To thin, add more [unsweetened plant-based milk] as desired and pulse. Reheat in a soup pot and serve.
Nutrition Facts
Per portion
Macronutrients
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