Vegan and gluten-free recipe for a veggie-packed roasted red pepper soup served with garlic and coriander pita crisps.
If you’ve never made soup with roasted vegetables, you’re missing a trick. Sure it adds a couple of extra steps, but the difference in flavour is incomparable.
Toss sweet peppers, red onion, garlic and fresh chilli with oil and aromatic spices and roast them at high heat, and you’ll find yourself with a flavour bomb of slightly charred, smoky, caramelised veggies aching to make your winter nights more bearable.
And this roasted red pepper soup in sunset orange is your glowing beacon of hope after a long, dark, blustery day! Serve with toasted garlic and coriander pita crisps it really is pure perfection.
What do you need to know before you make this recipe?
- you’ll need a high speed or stick blender
- you’ll need lots of garlic
- you’ll have a newfound desire to roast large batches of veggies before making soup from this moment on
I’ve included all the additional notes for this roasted red pepper soup recipe at the bottom of the page with the hope of improving your experience here at blue border. If you found this useful, I’d love your support on Instagram, click here to follow.
For the soup
- 3-4 (400g / 14oz) sweet red peppers, seeds removed and roughly chopped
- 1 red chilli, deseeded
- 1 red onion, peeled and quartered
- 2 Tbsp. olive oil
- ½ tsp. fine sea salt
- 1 tsp. Baharat spice or ras el hanout
- 1 large bulb garlic, cut in half through the centre of the cloves
- 1 x 400ml / 14oz tin tomatoes
- 240ml / 1 cup water
- 1 vegetable stock cube
For the pita crisps
- 1 garlic clove, minced
- small bunch coriander, roughly chopped
- 25g / 1oz non-dairy butter, softened to room temperature
- ¼ tsp. salt
- 4 pitas, vegan and gluten-free if needed
Preheat the oven to 180C/350F.
Add the red peppers, chilli and onion to a large roasting tray and toss with oil, salt and Baharat spice until well coated. Gently place the cut bulb of garlic, clove side down, in the tray and roast the veg for 20mins, tossing occasionally.
Once roasted, remove the garlic from the tray (keeping in mind that it will be hot) and use a fork to remove the garlic cloves from the bulb. Return the roasted garlic cloves to the tray and discard the skin.
Add the tomatoes, water and stock cube to the roasting tray and stir briefly. Return the veg to the oven for another 10-15mins or until bubbling.
In the meantime, make the pita crisps. Add the minced garlic, chopped coriander, butter and salt to a small bowl and mix well until combined. Cut the pitas in half, spread a generous amount of garlic butter in the pockets and then cut each half into 3-4 triangles.
Line a baking tray with parchment paper, transfer the garlic pita pieces to the tray, topping each with any extra garlic butter you have leftover. Toast in the oven for 10-15mins.
Remove the roasting tray from the oven and carefully transfer the contents to a blender. Blend until smooth. If the soup seems too thick, add a dash of boiling water and blend again.
Adjust the seasoning to taste and serve hot topped with garlic pita crisps and any leftover coriander.
NOTES: Roasted Red Pepper Soup
In Arabic, the word ‘Baharat‘ simply means spice. In Middle Eastern cooking, Baharat spice usually refers to a blend of spices that typically contains paprika, coriander, black pepper, cumin, cinnamon, cayenne pepper, cloves, nutmeg and cardamom. You should be able to find Baharat in most supermarkets, and if you can’t ras el hanout or a combination of the spices above would make a great substitute.
Gluten-free Vegan Pita Bread
I used the BFree pita bread, which I can almost always find in my local supermarket. If you’d prefer to make your own, I have a recipe for homemade gluten-free pita bread or easy za’atar flatbreads.