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Creamy Roasted Red Pepper and Potato Soup

A creamy soup, full of roasted red peppers and potatoes. A soup to fill and warm your tummy.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Dish, Soup, Soups
Cuisine: American, Gluten Free, Vegan
Keyword: Gluten free soup, healthy soup, red pepper soup, soup, Vegan soup
Servings: 6 people
Calories: 109kcal

Ingredients

  • 2 Tbs garlic infused oil or olive oil
  • 2 Tbs Earth Balance Butter
  • 1 tsp oregano, ground
  • 1 tsp basil, ground
  • 4 sm-med potatoes, peeled and chopped
  • 2 jars Roasted Red Peppers, drained and sliced
  • 2 Tbs tomato paste
  • 2 Tbs apple cider vinegar
  • 4 cups vegetable stock I used a low fodmap stock from FODY
  • 1/2 cup Oat milk I used Oatly, original
  • 2 cups Almond milk, unsweetened
  • 1 tsp black pepper
  • 4 spring onions, green parts only top soup with onions

Instructions

  • In a large soup pot or stock pot, over medium heat, add oil and butter and let it melt together.
  • Add potatoes, roasted red peppers, and spices and stir. Cook for about 3-5 minutes.
  • Stir in the tomato paste and cook for 2 more minutes. Sprinkle in black pepper and turn up the heat to medium-high.
  • Pour in the apple cider vinegar and then pour in the stock. Bring the mixture to a gentle boil, then reduce to a simmer until potatoes are done, about 20 minutes.
  • Use an immersion blender to puree the soup or let it cool and you can use a blender to puree the soup.
  • Add the milks and stir until combined. Top with diced green onions and serve.

Notes

For those that are Low Fodmap. This recipe has not been tested by Monash University. View the ingredients and be sure to use what is best for your dietary needs.