When the temperatures plummet, there’s nothing more soothing than soup. A warm bowl is like heaven on a winter evening, when you want to nourish yourself but don’t feel much like cooking (or doing a lot of dishes afterwards!)
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This creamy concoction is made with vegetable stock and almond milk, so you’ll feel pleasantly full after you eat it. Once you roast the peppers in your oven (a cinch!) you’ll only need to saute the garlic and onion, then stir in the flour, vinegar, vegetable stock, salt and pepper. After you add the almond milk, pour the mixture into your blender or food processor, viola! You’ll have instant, delicious nourishment!
Ideally, you should use red peppers for this recipe, but we had a bunch of orange peppers, so we utilized them instead. Our soup turned out wonderfully, just a bit more mild than it would’ve been with red peppers.
Vegan, Gluten-Free Roasted Pepper Soup
Thank you! ❤️
*Receipts will come from ISIPP.
5 red, orange or yellow peppers
2 tablespoons olive oil
2 cloves garlic, chopped
1/2 red onion, chopped
2 tablespoons all-purpose, gluten-free flour
sea salt and black pepper to taste
2 tablespoons balsamic vinegar
2 cups vegetable broth
1 1/2 cups almond milk
1/4 cup nutritional yeast (optional, but adds flavor, protein, and vitamins)
chopped herbs for garnish
Place the peppers in a large pan or cookie sheet and roast, uncovered, at 400 degrees for about half an hour.
Remove the peppers and allow them to cool for 20-30 minutes. Peel off the skin and stem, scoop out the seeds, and compost or discard them. Don’t worry if some of the skin still clings to the peppers. Your mixture is going to end up in your blender or food processor, anyway. Roughly chop the peppers and set aside.
Saute the chopped onion and garlic in a frying pan for about 1-2 minutes, until the onions become translucent. Stir in the flour, followed by the 2 tablespoons of balsamic vinegar. Keep stirring until the mixture is combined.
Pour the vegetable broth into the pan and stir in the nutritional yeast, plus a shake or two of sea salt and black pepper. When the mixture bubbles, add the almond milk and continue to heat the mixture for another minute or two.
Remove the pan from your stovetop and pour the contents into your blender or food processor. Give everything a whirl until it’s creamy! Pour your soup into colorful bowls, garnish with your favorite herbs (we used cilantro and sage), and enjoy!
Serves about 4 people. This soup is great as an appetizer, or it can be served as a main dish, perhaps with a green salad and a loaf of gluten-free garlic bread. So nourishing, and amazingly good!
Refrigerate any leftovers for up to 3 days, or freeze and devour them later. Either way, this soup is a winner!
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