Roasted Red Pepper Soup (vegan)
Craving a silky, flavor-packed soup that tastes like it simmered all day but comes together in just one pot + a blender? This vegan roasted red pepper soup layers smoky-sweet peppers with chickpeas, cashews, and miso for a creamy, nourishing bowl that sets a new standard for cozy.
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Why You’ll Love This Vegan Roasted Red Pepper Soup
There are plenty of creamy vegan red pepper soup recipes out there, but most lean on blended veggies or light plant milks for creaminess, leaving the flavor a little flat. But this recipe? It’s designed to be deeply savory, high in plant-based protein, and so luxuriously creamy that you’ll swear there must be dairy hiding in there (spoiler: there’s not!).
The magic comes from our signature blender soup method: Layering roasted red peppers with chickpeas, cashews, red lentils, miso, and our homemade vegan bouillon powder. This combo builds umami, body, and richness that other creamy vegan roasted pepper soups just don’t reach. Instead of a thin puree, you get a velvety, deeply satisfying soup with real substance.
And because everything cooks together in one pot before getting blitzed silky smooth, you get both convenience and that all-day simmered flavor. It’s pantry-friendly, perfect for meal prep, and versatile enough to serve as a cozy weeknight dinner or a dinner party starter that’ll impress without all the stress.
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Ingredients You’ll Need for Red Pepper Soup (vegan)
Roasted Red Peppers – We use jarred peppers because they’re a quick and convenient option, and they add a slight briny sweetness. Freshly roasted peppers give a smokier depth but tend to be drier, so if you choose this route, you may want to add a splash more water to the soup.
Canned chickpeas – These add creaminess, plant protein, and body. Don’t drain the can! Using the liquid helps thicken and enrich the soup.
Cashews – When blended, they create an unbelievably creamy texture without any dairy. Can’t do nuts? Sub hulled sunflower seeds or hemp seeds.
Red Lentils – These disappear into the soup, adding thickness and a protein boost.
Miso Paste – White miso brings a tangy, parmesan-like note, while red miso creates a beefier, slow-simmered vibe. Either work beautifully in this soup. Our favorite miso paste is from Miso Master!
Vegan Bouillon Powder – Highly recommend using our homemade vegan bouillon for richer, less salty flavor and an extra velvety finish. Store-bought will work too, but you may need to reduce the miso / salt.
Garlic – A whole lot of it because garlic + red peppers = flavor heaven.
Smoked Paprika + Smoked Salt – These build that roasted, smoky depth. You can sub regular paprika and salt if needed.
White Pepper – Adds a kick of spice. If you’re spice-sensitive, leave it out.
Ground Cumin – Adds earthy warmth that balances the sweetness of the peppers.
How to Make Vegan Red Pepper Soup
Making this weeknight-friendly red pepper soup couldn’t be easier!
Step 1: Load up the pot. Add roasted red peppers, chickpeas, cashews, lentils, miso, bouillon, garlic, spices, and water. Everything goes in at once!
Step 2: Simmer. Bring the pot to a boil. Then lower the heat and let it simmer for 15-20 minutes. Keep an eye on it, since the cashews and lentils can cause it to bubble up quickly and will spill over if you’re not watching! Here’s what it looks like when it’s done:
Step 3: Blend it silky. Carefully transfer the hot soup to a blender (you may need two batches depending on your blender size). Start slow, then blend on high for a full minute until it’s velvety smooth. The photo below shows you what it looks like before and after!
Step 4: Serve and garnish. Pour into bowls and top with fresh parsley, chopped roasted peppers, crispy chickpeas, or croutons for crunch.
This is one of those soups where the blender does the heavy lifting! No hours of simmering required, just deep, developed flavor in under 30 minutes.
How to Serve Roasted Red Pepper Soup (vegan)
This vegan roasted red pepper soup is super versatile:
- Pair it with vegan grilled cheese (or our vegan feta grilled cheese) for the ultimate comfort food combo.
- Serve with fresh salads like our vegan Olive Garden salad or a hearty falafel bowl.
- Add cozy bread sides – vegan garlic bread, homemade dinner rolls, easy vegan bread, or vegan parmesan breadsticks.
- Perfect for dinner parties: Make it ahead, blend, and reheat just before serving. Guests will swear you’ve been babysitting it all day!
How to Store & Reheat
Fridge: Store leftovers in an airtight container (after cooling completely) for up to 5 days. The flavors deepen as it sits, making this soup even better the next day.
Reheat: Warm gently on the stove over medium heat, stirring occasionally, or microwave in 1-2 minute intervals stirring in between.
Freezer: Freeze for up to 3 months. If using glass jars, leave at least 2 inches of space at the top for expansion. Thaw in the fridge overnight before reheating.
Tips for the Best Vegan Pepper Soup
- Skip the white pepper if you’re spice-sensitive. It adds noticeable heat!
- For a lower-sodium version, cut the miso paste in half and taste before deciding if it needs the smoked salt.
- Use red miso for a richer, “beefy” flavor or white miso for a lighter, tangier soup.
- Can’t find cashews? Sub with sunflower seeds or hulled hemp seeds for a nut-free option.
- Don’t skip the blender step! High-speed blending is what makes the soup silky-smooth and cream-like. An immersion blender is typically not powerful enough to blend cashews.
More Vegan Soup Recipes
If you love this roasted red pepper soup, you’ll also enjoy:
- Vegan Gnocchi Soup
- Vegan Tomato Soup
- Homestyle Vegetable Soup
Plus, don’t miss our full Blender Soup Guide with even more recipes + tips for creating your own soups with whatever you’ve got on hand!
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Vegan Red Pepper Soup
Ingredients
- 6 cups water
- 2 cups roasted red peppers from a jar
- 1 (15.5-oz) can chickpeas do not drain
- ½ cup raw cashews
- ⅓ cup red lentils dry
- 3 Tbsp vegan bouillon powder
- 1 Tbsp miso paste red or white
- 6-8 cloves garlic
- 1 tsp white pepper
- 1 tsp smoked paprika
- ½ tsp smoked salt
- ½ tsp ground cumin
Instructions
- Add everything to a large soup pot and bring to a boil. Keep an eye on the pot, as it can bubble up fast and spill over if you’re not paying attention.
- Once boiling, turn heat to low, cover, and cook for 15-20 minutes.
- Remove from heat, and carefully transfer the contents of your pot to a high-powered heat-safe blender or food processor. Depending on the size of your blender, you may need to do this in two batches.
- Blend the soup, starting at a low speed and carefully climbing to the highest speed, for at least 1 full minute or until it is completely smooth and creamy.
- Serve immediately sprinkled freshly ground black pepper, garnished with some fresh garden herbs like basil or parsley, topped with chopped red peppers, crispy chickpeas or croutons. Enjoy!
Notes
- Skip the white pepper if you’re spice-sensitive. It adds noticeable heat!
- For a lower-sodium version, cut the miso paste in half and taste before deciding if it needs the smoked salt.
- Use red miso for a richer, “beefy” flavor or white miso for a lighter, tangier soup.
- Can’t find cashews? Sub with sunflower seeds or hulled hemp seeds for a nut-free option.
- Don’t skip the blender step! High-speed blending is what makes the soup silky-smooth and cream-like. An immersion blender is typically not powerful enough to blend cashews.
I haven’t made this yet but I rated it the highest because my tastebuds told me to – my stove/oven is on the blink and PLEASE tell me I can make this in my crockpot
Lol, well thanks so much! And yes, you can absolutely make this in your crockpot! Since the soup has red lentils in it, you’ll just want to give them a little extra time to cook. I’d recommend adding everything to your slow cooker, then cooking on HIGH for 2–3 hours or LOW for 4–5 hours until the lentils are soft and breaking down. Once they’re tender, just blend as directed! 😊