Roasted Red Pepper Soup
Prep time
Cook time
Total time
This vegan roasted red pepper soup is a light, nourishing winter meal. Great for weeknight dinners or packing up for lunch.
Serves: 4
  • 2 tablespoons extra-virgin olive oil, more for drizzling
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 1 small fennel bulb, coarsely chopped
  • 3 medium carrots, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons balsamic vinegar
  • 3 jarred roasted red bell peppers*
  • ¼ cup cooked cannellini beans, drained and rinsed
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth*
  • ½ teaspoon sea salt, more for sprinkling
  • lots of freshly ground black pepper
For Serving (all optional):
  • 1 jarred roasted red pepper, diced
  • Finely chopped parsley
  • Pinches of red pepper flakes
  • Microgreens
  • Warm baguette
  1. Heat the olive oil in a large pot over medium heat. Add the onion and pinches of salt and pepper and cook until translucent, about 5 minutes.
  2. Add the garlic, fennel, carrots, and thyme leaves. Stir and cook until the carrots begin to soften, about 10 minutes.
  3. Add the balsamic vinegar, red peppers, beans, tomato paste, broth, and ½ teaspoon salt. Simmer until the carrots are tender, 15 to 20 minutes.
  4. Add the simmered soup to a high-speed blender and puree until smooth. Season with more salt and pepper, to taste.
  5. Serve with generous drizzles of olive oil, desired garnishes, and warm baguette.
*I used 365 brand roasted red peppers and 365 brand vegetable broth. If you use freshly roasted peppers and/or low sodium broth, you may want to add an additional ½ teaspoon sea salt to the final soup.
Recipe by Love and Lemons at