Vegan Recipes


Savory roasted red peppers offer this soup a huge punch of flavor. Additionally, red peppers are packed with nutrients such as Vitamin C, Vitamin A, fiber, and Vitamin B6.


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  1. Roast the peppers by cutting them in half, placing them into a large Pyrex dish, drizzling with olive oil, and heating in the oven cut side down at 450 degrees about 25 minutes; or until the skins are completely wrinkled and the peppers are charred, rotating the sheet if necessary for them to cook evenly. Once done, I find that putting them into a paper bag to steam a bit more makes removing the skins much easier. So once cool, remove the skins, leaving sections of roasted peppers.
  2. Heat the oil over medium heat and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the celery and a generous pinch of salt. Add the diced potato pieces and garlic, covers with broth, reduce the heat, and cook until all veggies are tender. Add the tomatoes with their liquid, the tomato paste, basil leaves, coriander/cumin, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
  3. Add the diced roasted peppers, the stock or plant milk, simmer for about 12 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs.
  4. Using a hand blender, purée the soup, or use a blender and purée in batches, to yield your soup.
Recipe Notes

This soup can be prepared in advance and reheated prior to serving.  Garnish with chopped parsley or basil.

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Thriving on Plants is a resource for a whole food, plant-based way of eating and living. Here we celebrate all things plant and honor the power of informed awareness and a diet focused primarily of unprocessed vegetables, fruit, legumes, and whole grains to support good health and happiness. Discover what a little more plant can do for your life!


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