PP Vegan Roasted Bell Pepper Soup

Chuck Underwood Red Pepper Soup.jpg

Chef:  Chuck Underwood
Makes:  6 Servings
Prep Time:  10 min
Cook Time:  15 min
Total Time:  25 min


  • 1 med onion (diced)
  • 2 ribs celery (diced)
  • 2 cloves garlic (minced)
  • 1 can fire roasted tomatoes (15 oz can)
  • 1 jar roasted red bell peppers packed in water (16 oz)
  • 2 c vegetable broth (low sodium)
  • 1 potato – Russet or Yukon (peeled & diced)
  • ½ t Italian seasoning
  • 1 pinch Kosher salt
  • 1 pinch black pepper
  • 1 pinch cayenne
  • 1 pinch Brown Sugar (optional but cuts the acidity)


  1. Sauté onion and celery in a few T of water or broth until softened.
  2. Add minced garlic and simmer until fragrant – about 30 seconds.
  3. Add tomatoes and stir.
  4. Drain & rinse the peppers and add them to the soup.
  5. Add broth and the peeled and diced potato.  Stir to combine.
  6. Cover and bring to a low boil.  Cook 15 minutes, covered.
  7. Remove lid and check potatoes for tenderness.  The carefully blend either using a regular blender or an immersion blender.
  8. Add seasoning to taste.  


  1. Garnish with chopped green onions, homemade crouton.  Serve with your favorite oil-free whole grain bread.



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