Bell Pepper and Roasted Garlic Soup


This lightly creamy bell pepper and roasted garlic soup is a “main course” recipe entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Marisa Raponi. To add richness, she purees the soup with potatoes and Coconut Milk Beverage or Almond Plus AlmondMilk (for a little extra protein!) from So Delicious.

Bell Pepper and Roasted Garlic Soup Recipe

So Delicious Dairy Free 3 Course Recipe Contest BadgeI absolutely love recipes like this roasted garlic soup. It contains the brilliant addition of seasonal bell peppers but the earthy depth of roasted garlic and potatoes. When pureed, it transforms into a silky soup without a drop of dairy.

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Pepper and Garlic Soup

This recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, tree nut-free (use the coconut milk beverage!), vegan and vegetarian (with vegetable broth). If using a store-bought broth to make this roasted garlic soup, be sure to check the ingredients carefully, as dairy, gluten, or soy can sneak in. We at Go Dairy Free like Imagine brand or Trader Joe’s.

Bell Pepper and Roasted Garlic Soup
Prep time
Cook time
Total time
Serves: 3 to 4 servings
  • 1 garlic bulb
  • 2 tablespoons extra-virgin olive oil
  • 1 leek, washed and sliced, white part only
  • 2 to 3 yellow or orange bell peppers, cut and seeded
  • 3 small potatoes (1-1/2 cups), peeled and quartered
  • ⅓ cup white wine
  • 2 cups broth (homemade would be best if not, low sodium)
  • 1 cup So Delicious Unsweetened Almond Plus AlmondMilk or Coconut Milk Beverage
  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. 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 cut 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 and milk beverage, reduce the heat to a simmer, and cook gently for 30 minutes or until the potatoes are easily broken with a fork.
  7. Puree the soup in a blender (use caution, and firmly secure/hold the lid - it will be hot!) and pour back into saucepan. Taste and adjust for seasoning, if desired, before serving.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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