Roasted Red Pepper Soup Vegan

Roasted Red Pepper Soup, Vegan

For me, Fall signifies two things: sweaters and soup. This Roasted Red Pepper Soup Vegan is simple to prepare and offers more depth than usual, thanks to the inclusion of various vegetables alongside the roasted red peppers. Conveniently, we use a jar of roasted red peppers, eliminating the need to roast them yourself before starting the soup. A touch of vermouth at the finish adds a delightful, chef-like complexity that will tantalize your taste buds and pique your curiosity.

Alongside the jar of roasted red peppers, you'll need a can of tomatoes, three large carrots, and a small russet potato. To enhance the richness and smoky roasted flavor, a high-quality smoked sweet paprika is essential. I've been purchasing and using this particular one for years and haven't been tempted by others since discovering it.

Roasted Red Pepper Soup, Vegan with Dry Vermouth

When gathering ingredients, remember to pick up a bottle of dry vermouth. We add a touch of this to finish the soup, and you might think, "I'm not buying a bottle of vermouth just for soup." That's understandable. However, it truly enhances the flavor complexity of the final dish. I recommend not only getting a bottle of vermouth but also grabbing a jar of green olives, which you'll find next to the jarred red peppers. Serve some olives as a snack with your soup, and prepare a dirty martini for your guests to accompany the meal. This makes excellent use of the vermouth and offers a delightful cocktail that pairs perfectly with the soup's acidity.

Skipping the alcohol? No problem. Swap out the vermouth in the soup with a teaspoon of apple cider vinegar to balance the vegetable flavor. It won't be identical, but it will still result in a tasty soup that everyone can enjoy.

Roasted Red Pepper Soup, Vegan with an Open-Faced Tuna Melt

I use a variety of vegetables in this soup, both for body and to reduce FODMAP levels. Red peppers can be high in FODMAPs if eaten in great quantity. Tomatoes are the same deal. Carrots and potatoes are low in FODMAPs, therefore they make a great addition and also enhance the overall flavor and texture. The potato is used to give the soup body. I don't use a high-speed blender for this soup because I like the tiny bit of texture that is left by the carrots and potatoes when using an immersion blender. If really watching FODMAP levels for IBS, I recommend using your own low-FODMAP vegetable broth (see my recipe here), or substituting water for the broth.

Roasted Red Pepper Soup, Vegan

Try pairing this soup alongside a Tuna Melt (pictured), or a rice and protein bowl with a side salad for a delicious and nutritious lunch or dinner. Leftovers will keep refrigerated for up to a week and are easily reheated in the microwave or stovetop.

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