Roasted Red Pepper Pasta Soup

This rich and creamy Roasted Red Pepper Pasta Soup (NO TOMATO) is bursting with flavors! It’s the ultimate comfort meal for all year round. A warm bowl of this soup will satisfy you in any workweek night. This easy and vegan meal-in-a-bowl is made with simple ingredients.

The soup season is finally here. A wholesome family meal is what is needed on the weeknights. When I put together the ingredients of any meal my first preference is to make it kid friendly. Since I deal with a picky eater its an effort to make her try a variety of food. However, she loved this soup and we heartily enjoyed this meal for dinner.

My other popular soup recipes are

Cilantro Tofu Soup
Vegan Mushroom red Rice Soup

How I came up with Pasta in a Soup

We are pasta lovers. Anytime of the day and any day of the week we can just live on it. However, too much of anything is not good for health. So before, I get flooded with health concern questions – I want to clear that I use whole grain pasta to include fiber in our diet. Also, it’s a form of carbohydrate. Therefore, a proportionate amount of pasta in our diet is good.

Which Pasta goes well in the soup

In this recipe I used whole grain Rotini. Usually tiny pasta goes well in soups. However, noodles also taste good in soups.

My other favorite Pasta recipes:

Cajun Tofu Vegan Pasta Bowl
Baked Cashew Cream Vegetable Pasta
Creamy Coconut Pasta
Vegan Mushroom Red Rice Soup

Ingredients for Roasted Red Pepper Pasta Soup

Red bell pepper
Cashew cream
Vegan butter
Garlic
Oregano
Basil
Onion
Vegetable broth
Water
Whole grain dry pasta
Salt
Black pepper
Sriracha sauce (optional)

How to make Roasted Red Pepper Pasta Soup

In the first step I roasted the whole red bell pepper on the stove. It took about 5 minutes. (The trick is to keep flipping and rotating the pepper so it gets charred from all sides and release its juice). Once done, I turned off the flame and let it cool.

In the meanwhile, I blended cashew cream and kept it aside.
Then, in a saucepan, I melted vegan butter and tossed in garlic clove, oregano and basil.

Immediately I sauteed chopped onion in it until translucent.

Then, I chopped the roasted pepper and tossed in the saucepan. Sauteed it for a minute.

Thereafter, I poured vegetable broth along with water and let it cook for few minutes.
Afterwards, I let it cool for sometime (depending on your blender) and then blended the soup in a blender. Immediately I poured back the soup in the same saucepan again.

Turned on the flame and added the dry pasta. Let it cook uncovered until pasta is al dente (not too soft and not too mushy).
Now, season it with cashew cream, salt and pepper.
Serve immediately to the kids.
Adults add sriracha sauce as the seasoning for an extra punch of spice to it.

Expert tips:

• If you have gas flame roast the red bell pepper on the medium flame directly. If you have an electric stove then place a grill on it and then roast the pepper. Make sure to wear gloves and use tongs so as to avoid any burn accidents.
• Use unflavored vegan butter. In this recipe I have used avocado oil based vegan butter.
• Do not overcook pasta. Once you add pasta to this soup you may want to baby sit until its done. The pasta should be cooked and soft but not mushy.
• For cashew cream – soak raw cashew nuts in warm water for 5 minutes.Then blend it in the same water to get the actual cashew flavor.
• If you plan to make this soup a night before. Then follow all the steps except for adding the pasta. Refrigerate the soup without it. When ready just boil the soup a bit and add pasta and follow the rest of the step.

FAQs

• This soup tastes best when served immediately. If kept for long this soup will thicken. It will lose its soup texture.
• Whole grain Rotini taste great in this recipe. However, for gluten free option feel free to use chickpea Rotini pasta. Try and use tiny pasta though. (Avoid penne since it won’t go very well with the soup)
• Cashew cream can be blended way ahead of time and can be refrigerated in an air tight glass container. If it thickens just add 1 tbsp of dairy free milk to the cream to loosen in its consistency.

If you get a chance to make this recipe then please leave a comment at the bottom of the post and don’t forget to rate this recipe. You may also tag @kiipfit in Instagram and I will definitely shout it out there. I love seeing what’s cooking in your kitchen.

Print Recipe

5 from 8 votes

Roasted Red Pepper Pasta Soup

This rich and creamy Roasted Red Pepper Pasta Soup (NO
TOMATO) is bursting with flavors! It’s the ultimate comfort meal for all year
round. A warm bowl of this soup will satisfy you in any workweek night. This
easy and vegan meal-in-a-bowl is made with simple ingredients.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Soup

Cuisine: fusion

Keyword: pasta soup, roasted red pepper soup, vegan pasta soup, vegan soup recipe

Servings: 2

Calories: 227kcal

Author: Gunjan

Equipment

• saucepan

Ingredients

• 1 whole red bell pepper
• 1/4 cup raw cashew nuts (soaked in 1/4 cup warm water and then blended)
• 1 tbsp vegan butter (avocado oil based)
• 1 garlic clove
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 cup chopped onions (yellow/white)
• 2 cups vegetable broth
• 1/2 cup water
• 3/4 cup whole grain dry pasta (rotini)
• Salt as per taste
• Crushed black pepper as per taste
• 1/2 – 1 tsp sriracha sauce (optional)

Instructions

• Place the whole red pepper on the flame and let
  it roast until charred. Keep flipping and rotating until roasted from all sides
  and releases its juice. Turn off the flame and let it cool down. Peel the burnt
  skin roughly and chop the red bell pepper. Keep it aside.
• Now, melt vegan butter in a sauce pan and add garlic
  clove, oregano and basil. Let it cook for few seconds.
• Toss in onion and saute until translucent.
• Now, toss in chopped red bell pepper and cook
  for a minute.
• Add the vegetable broth and water. Let it cook
  until few boils.
• Turn off the flame and let it cool down. Blend
  the soup in the blender.
• Now, pour back the blended soup in the same
  saucepan and turn on the flame.
• Add, dry pasta to it and cook until pasta if al dente. (soft but not mushy).
• Turn off the flame and stir in cashew cream,
  salt and pepper.
• Serve immediately with sriracha sauce and top it
  with more cashew cream if desired.

Notes

• When roasting red bell pepper on the stove put the red bell pepper directly on the flame and roast it. If you have a convection/electric stove, place a grill on it and then roast the pepper.
• For the cashew cream – soak raw cashew nuts in ¼ cup warm water for 5 minutes and blend it in the same water. Keep it aside.
• Cashew cream can be made ahead of time and refrigerated in an air tight glass container. If it thickens then simply add 1 tbsp of dairy free milk and whip it. It will regain its original creamy texture.
• For gluten free option chickpea Rotini can also be used.
• If you plan to make this soup ahead of time then make it without pasta. This soup can be refrigerated and when ready just boil it. Then add pasta and the rest of the seasonings.
• However, it tastes best when served immediately.

Nutrition

Calories: 227kcal | Carbohydrates: 28g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 1084mg | Fiber: 1g | Sugar: 2g | Vitamin A: 768IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg