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–+ servings
Overhead close up view of a round white bowl filled with creamy vegan red pepper soup topped with minced herbs and chopped red peppers

Vegan Red Pepper Soup

Brittany Roche
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Blender, comfort food, Soups
Servings 5 servings
Calories 147 kcal

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.

Nutrition

Serving: 1/5 the recipeCalories: 147kcalCarbohydrates: 17gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 790mgPotassium: 326mgFiber: 5gSugar: 2gVitamin A: 499IUVitamin C: 28mgCalcium: 61mgIron: 3mg
Keyword blender soup, healthy soups, vegan soup, vegetable soups
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