Dairy-Free Bell Pepper Soup with Roasted Garlic
Prep time
Cook time
Total time
The roasted garlic and white wine add depth to the fresh ingredients.
Recipe type: Soup
Cuisine: American
Serves: 4 servings
  • 1 garlic bulb
  • 2 tablespoons olive oil
  • 1 leek, washed and sliced, white part only
  • 2 to 3 yellow, orange, or red bell peppers, seeded and chopped
  • 3 small potatoes, peeled and quartered (about 1½ cups)
  • ⅓ cup white wine
  • 2 cups broth (homemade would be best, but if not, low sodium)
  • 1 cup unsweetened plain almond milk or coconut milk beverage
  • Salt, to taste
  • Black pepper, to taste (optional)
  1. Preheat your oven to 350ºF.
  2. Place the garlic bulb in the oven and bake until it becomes soft, approximately 30 to 45 minutes.
  3. Allow the garlic to cool to the touch. Cut the top off and squeeze out the pulp. Note that this can be made days in advance and refrigerated.
  4. Heat the oil in a medium saucepan over medium-high heat. Add the leeks and sauté until they soften, about 3 minutes. Add the bell peppers and potatoes and cook, checking in to stir often, until both have softened, approximately 10 to 15 minutes.
  5. Add the garlic, stir to mix, and then immediately stir in the wine. Continue cooking for another 5 minutes to evaporate the alcohol.
  6. Add the broth, reduce the heat to a simmer, and cook gently for 30 minutes or until the potatoes are easily broken with a fork.
  7. Remove the pan from the heat and stir in the milk beverage.
  8. Puree the soup in a blender (use caution, and allow the steam to escape if it is still hot).
  9. Pour the soup back into your saucepan and gently reheat it.
  10. Season with salt and pepper, as desired.
Nutrition Information
Serving size: about 1¼ cups Calories: 224 Fat: 8.3g Saturated fat: 1.2g Carbohydrates: 31.8g Sugar: 5.2g Sodium: 132mg Fiber: 5.4g Protein: 4g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-bell-pepper-soup