Fueled by Carrots

Running strong and plant powered

Roasted Red Pepper Soup

wp-1473384493238.jpgI told myself I wouldn’t do it.

I really couldn’t help myself.

I fell into all the fall hype and made a batch of soup.

I love soup, but I usually don’t like to eat warm soup until after the weather cools off.

This soup comes together very quickly and is very delicious, I think it is better the following day. The soup is a tomato based soup with some roasted red pepper in there for some additional sweetness.



Roasted Red Pepper Soup


Oil for pan

1 onion, chopped

4 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

1 tsp oregano

1/2 tsp fennel

2 cups vegetable stock

12 oz roasted red peppers, drained

28 oz can ground tomatoes

1 cup almond milk


Saute onion, garlic, carrot and celery in olive oil until soft.

Add spices and cook for a minute more.

Add stock and simmer until carrots are fork tender, then add the peppers.

Remove from heat and blend until smooth.

Return to pot and add the tomatoes and almond milk until heated through.



I’m linking up today with Rock My Vegan Socks & VNutrition for Healthy Vegan Fridays!



  1. Julie @ Running in a Skirt

    How yummy! I love pepper in a soup and this looks so simple!

    1. Vicki (Post author)

      It is definitely quick and easy!

  2. Kimmythevegan

    I’m totally avoiding fall as long as I possibly can. Still eating raw soups. I think I’ll have to change my tune within the next month or so… this will be the first warm soup I try =)
    Thanks so much for sharing at Healthy Vegan Fridays – I’m pinning & sharing! Have a great week, Vicki =)

    1. Vicki (Post author)

      I’m still not wanting to give up summer! Sometimes the frigid air in the office really makes me crave warm soup 🙂


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