Vegan Roasted Red Pepper Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 tablespoon canola oil
  • 3 tablespoons finely chopped onion or shallot
  • ½ teaspoon dried thyme
  • 6 roasted red bell peppers, chopped
  • 2 cups vegetable broth (can substitute reduced sodium chicken broth)
  • ¼ cup soy milk (can substitute low fat milk)
  • salt and pepper to taste
  1. Heat tablespoon of oil in a heavy saucepan and cook onion/shallot until soft.
  2. Add chopped roasted red bell peppers and 1½ cups of broth and cook until peppers are very soft - about 15-20 minutes.
  3. Using a standard blender, puree in batches or use a hand blender and blend until smooth.
  4. Add remaining ½ cup of broth and milk; season to taste.
Recipe by Passing The Relish at