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–+ servings
Red Pepper & Paprika Soup Maker Soup.
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5 from 3 votes

Roasted Red Pepper Soup - Vegan Soup Maker Recipe

Easy roasted red pepper soup made in a soup maker with jarred roast peppers. A quick soup that's packed with flavour.
Prep Time5 minutes
Cook Time20 minutes
Total Time30 minutes
Course: lunch
Cuisine: Brirish
Keyword: easy vegan soup, quick vegan soup, red pepper soup, roasted red pepper soup, soup, soup maker, Soup maker soup, vegan soup maker
Servings: 3 bowls of soup
Calories: 64kcal
Author: Jacqueline Meldrum

Equipment

  • 1 Soup Maker (check your soup maker guidelines as they do differ)

Ingredients

  • 1 small red onion (peeled and halved)
  • 1 stalk celery cut in four pieces
  • 2 cloves garlic
  • 3 roasted red peppers
  • 400 g chopped tomatoes (tinned/canned)
  • 2 tablespoons tomato puree
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon paprika (use ½ teaspoon if you don't want the flavour too smoky)
  • 1 teaspoon dried basil (or fresh basil or other fresh herbs)
  • 2 vegetable stock cubes
  • 1 pinch salt and black pepper
  • 250 ml water
  • 1 teaspoon vegan cream, to serve (optional)
US Cup Measures - Metric

Instructions

  • Add onion, garlic and celery to your soup maker jug.
  • Then add roasted peppers and chopped tomatoes.
  • Add tomato puree, vinegar, herbs, spices, salt & pepper.
  • Finally, add stock cubes and water.
  • Pop on the lid and set your soup maker to smooth then press start.
  • My soup maker takes 21 minutes, but yours may be different.
  • I like to serve mine with a swirl of cream, as it's quite a rich soup.
  • Enjoy!

Notes

  • If you are making this soup in a pot, saute finely chopped onion, celery and garlic in a little olive oil until soft before adding the chopped red peppers and tomatoes. Then add the tomato puree, herbs, spices, salt and pepper. Make the stock up by adding boiling water (same quantity) to the stock cubes, cook 20 minutes, then blend.
  • Remember to wash your soup maker out quickly after you make the soup so it doesn't stain.
  • Chill soup in the fridge for 3-4 days then reheat to serve.
  • Freeze soup for 3-4 months, defrost and reheat to serve.

Nutrition

Serving: 1 bowl of soup | Calories: 64kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.05g | Sodium: 1192mg | Potassium: 464mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1289IU | Vitamin C: 65mg | Calcium: 81mg | Iron: 2mg
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