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

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.
Course Soup
Cuisine fusion
Keyword pasta soup, roasted red pepper soup, vegan pasta soup, vegan soup recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 227kcal
Author Gunjan


  • saucepan


  • 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)


  • 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.


  • 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.


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