This lightly creamy dairy-free bell pepper soup was created by Marisa Raponi. She submitted it for a recipe contest that we previously held. We’ve since updated the post, adding a few more options and notes. But we’ve stayed true to her recipe, which is infused with a whole bulb of roasted garlic!
Creamy Dairy-Free Bell Pepper Soup with Flavorful Roasted Garlic
At first glance, this looks like another veggie puree soup, but Marisa adds a few special touches. First, she roasts a whole head of garlic, but blends it with fresh sautéed bell peppers and leeks for better balance. She also adds wine for more flavor depth, and finishes it with dairy-free milk beverage. And here are some additional notes on recipe options.
- Alcohol-Free Option: You can simply omit the wine and increase the broth to 2 1/3 cups. If you want to brighten the flavor a touch, squeeze in a little lemon juice.
- Potatoes: If you don’t want to peel the potatoes, use thin-skinned white or yellow potatoes, like new potatoes or small Yukon gold potatoes. These types will blend in fine without peeling.
- Broth: You can use either vegetable broth or chicken broth, both work find in this dairy-free bell pepper soup. Just be sure to choose a dairy-free broth. Yes, some broth brands do contain dairy! Marisa uses a low-sodium broth, but we use regular broth and often still add a little salt!
- Milk Beverage: You can use your favorite milk beverage for cooking, just make sure it is an unsweetened plain variety and doesn’t taste sweet. Some types of milk alternatives, like oat milk, can be free of added sweeteners, but still taste sweet. Marisa adds the milk beverage with the broth, but we changed the directions to add it after the simmering process. Some milk alternatives simmer well, but some do not, and are best when heated gently rather than boiled. She used So Delicious coconut milk beverage, which cooks well.
Special Diet Notes: Creamy Bell Pepper Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to choose a broth that suits your dietary needs.
- 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)
- Preheat your oven to 350ºF.
- Place the garlic bulb in the oven and bake until it becomes soft, approximately 30 to 45 minutes.
- 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.
- 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.
- Add the garlic, stir to mix, and then immediately stir in the wine. Continue cooking for another 5 minutes to evaporate the alcohol.
- 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.
- Remove the pan from the heat and stir in the milk beverage.
- Puree the soup in a blender (use caution, and allow the steam to escape if it is still hot).
- Pour the soup back into your saucepan and gently reheat it.
- Season with salt and pepper, as desired.
More Creamy Dairy-Free Soups
Roasted Carrot Bisque with Curry, Smoky, Herb & Sweet Potato Variations
Dairy-Free Condensed Cream of Mushroom Soup (Campbell’s Copycat!)
Creamy Mediterranean Roasted Vegetable Soup
1 Comment
This is my kind of soup for sure. Peppers, garlic, potatoes, and broth. So comforting and flavorful. 🙂 Must give this one a try!
Shirley