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You are here: Home / Recipes / Roasted Red Pepper Pasta Soup

Roasted Red Pepper Pasta Soup

Published on September 23, 2019 Updated on September 12, 2020 By Gunjan 11 Comments

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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.

Top view of two serving soup bowls with Roasted Red Pepper Pasta Soup

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.

A close up view of Roasted Red Pepper Pasta Soup

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.

Roasted whole red bell pepper on a wooden board


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.

Melting vegan butter, garlic and herbs in a saucepan


Immediately I sauteed chopped onion in it until translucent.

sauteed chopped onions


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

chopped roasted pepper along with other ingredients in a saucepan


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.

Blended soup in a blender


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.

Top view of roasted red pepper pasta soup in a serving bowl

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.

Top view of two serving soup bowls with Roasted Red Pepper Pasta Soup
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
A 45 degree angle of two serving bowls filled with roasted red pepper pasta soup along with spoons as the props

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Filed Under: Dairy Free, Recipes, Soup, Special Diet, Vegan

Reader Interactions

Comments

  1. Natalie says

    October 1, 2019 at 3:03 am

    5 stars
    Wow this sounds absolutely delicious. Perfect for Fall evenings. Love the flavors and roasted peppers. I must make this asap.

    Reply
  2. Michele says

    September 30, 2019 at 3:02 am

    5 stars
    Loving everything about this gorgeous looking soup. Sounds so flavorful and delish and perfect for Fall! Can’t wait to try.

    Reply
  3. Jo says

    September 30, 2019 at 2:10 am

    The best thing about roasted red pepper is you can turn it into any dish, dips, soups, or as dressing and it’s absolutely delicious! This pasta soup looks sensational. I know it would taste absolutely as delicious as it looks!

    Reply
  4. Kim @ Three Olives Branch says

    September 29, 2019 at 5:14 pm

    I LOVE really saucy pasta, so Roasted Red Pepper Pasta Soup sounds perfect! Fall is my favorite season, and I am so excited for soups like this!

    Reply
  5. Lori | The Kitchen Whisperer says

    September 29, 2019 at 3:45 pm

    5 stars
    This soup is perfect for fall and ladled in a crusty bread bowl! Thank you so much for sharing as I can’t wait to make it!

    Reply
  6. Shelley says

    September 27, 2019 at 2:58 pm

    5 stars
    Oh wow! This has so many things that I love – roasted red pepper soup is a huge fave of mine, and I adore whole grain pastas … plus that cashew cream for rich decadence! Your tips and method shots are so helpful, too! What a perfect comfort food to kick off soup season! Thanks for this recipe!

    Reply
  7. Denise says

    September 26, 2019 at 7:25 am

    5 stars
    This looks so creamy and inviting! What a delicious soup to add to my recipe box.

    Reply
  8. Loreto and Nicoletta Nardelli says

    September 25, 2019 at 9:03 am

    5 stars
    We love the flavors of the roasted red peppers! Plus, the cashew cream sauce would add a great touch. Nice idea to use pasta and make it a pasta soup!

    Reply
  9. Chef Dennis says

    September 23, 2019 at 5:18 pm

    5 stars
    Comfort food everywhere! This Roasted Red Pepper Pasta Soup looks so delicious! Perfect for this Fall season.

    Reply
  10. Ben says

    September 23, 2019 at 8:20 am

    5 stars
    That’s going on my rotation for fall soup. Red peppers are really good for you, and the flavor is awesome.

    Reply
    • Gunjan says

      September 23, 2019 at 9:34 am

      Thank you Ben. Hope you enjoy this soup as much as we do in our family.

      Reply

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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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