Easy Dairy Free Roasted Red Pepper Soup (Capsicum Soup)

In need of a new allergy friendly soup recipe to add to your winter meal rotation? Easily create a delicious roasted red pepper soup in just a few easy steps. There’s no need for fiddly chopping or peeling vegetables, just simple roasting and blending for a rich red bell pepper (capsicum) and tomato flavour. The whole family will love this tasty, colourful soup that’s dairy free, gluten free and vegan too.

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Dairy free roasted red pepper soup ingredients

To make this allergy-friendly and vegan roasted red pepper soup you’ll need:

• 3 medium red bell peppers (capsicums), halved with seeds and membranes removed
• 2 brown onions, cut into wedges
• 2 ripe red tomatoes, cut into wedges
• 2 cloves garlic, peeled
• 1 Tablespoon extra virgin olive oil
• 2 Teaspoons of dried Italian herbs (eg oregano and basil) or handful of fresh herb leaves
• freshly ground pepper and sea salt
• 1.5 cups vegan and dairy free vegetable stock, warmed
• fresh basil leaves (and optional dairy free cream or milk) to garnish

Choosing fresh soup ingredients

This roasted red pepper soup is made with beautiful fresh vegetables that are simply roasted on a sheet pan with a drizzle of olive oil and herbs.

Red bell peppers (or capsicums as we call them here in Australia) are the star of this delicious soup. Choose peppers that are firm but ripe. You’ll need to cut them in half and remove the stems, seeds and the white membranes inside.

Fresh tomatoes add depth and body to this soup. You can use any tomato variety, but make sure they are lovely and ripe for the best flavour.

Brown onions and garlic cloves round out the vegetable ingredients. Roasting the garlic cloves whole gives a wonderful nutty flavour that is subtle and not too over-powering.

If you have fresh herbs available, by all means add them to the vegetables in place of dried ones. I used a combination of dried herbs with some fresh oregano I had in the garden.

Vegan stock

Making soup with homemade vegetable stock is ideal, but if you don’t have homemade stock you can definitely use premade. If buying liquid stock or stock cubes at the shops, watch out for allergens in the ingredients. Some pre-made stocks (even vegetable stock) contain milk. Our favourite allergy-friendly ready made stock (which also suits our pescatarian and low fodmap family members) is the organic vegetable stock by by Massel. You could also use a vegan ‘chicken style’ in this recipe.

Optional garnishes

We’ve used fresh basil leaves for garnish, as the basil is a wonderful flavour combination and colour contrast with the red peppers. You could also add a dash of non dairy cream or non-dairy milk (like oat milk) to garnish, or even stir some through for a creamier soup.

Cooking method

Preheat the oven to 190C (375F). Line a baking tray with non-stick baking paper. (For a greener choice, make sure to use home compostable baking paper).

Halve the red peppers (capsicums) and remove the stems and any seeds and white membranes from inside. Peel onions and cut into wedges (I cut in half, then cut each half into 4 pieces). Remove stems from tomatoes and cut into wedges as well. Peel the 2 cloves of garlic.

Hint: For a smoother soup, you could remove the seeds from the tomatoes before roasting. I personally don’t mind the seeds so leave them in.

Arrange all vegetables on the baking tray. Scatter with herbs (dried or fresh), drizzle with extra virgin olive oil and season with a little ground black pepper and sea salt.

Place tray of vegetables in the oven and bake for 30 minutes or until vegetables are tender.

Blend soup

Remove vegetables from the oven ready to blend. There are two ways to do this – either with an immersion/stick blender or using a food processor. While a food processor probably gives smoother results, I usually opt for the quick and easy method by using my Bamix immersion blender.

If using an immersion blender, place vegetables in a medium large saucepan. Add warm vegetable stock to the saucepan and blend together until smooth. Gently warm the soup over medium heat.

Alternatively, if you are using a food processor, add the roasted vegetables and stock directly to the blender and pulse until smooth. Pour the blended soup into a saucepan and gently warm until ready to serve.

If you find the mixture is too thick for your taste, you can always add a little more stock or boiling water to thin it.

Sprinkle soup with fresh basil leaves and add an optional swirl of dairy free cream or milk for garnish.

Storing and freezing soup

Being pure vegetables and stock, this dairy free roast capsicum soup will keep well covered in the fridge for up to 4 days. Soup can also be frozen for up to 3 months. Just be sure to reheat thoroughly and stir well before serving.

More allergy friendly recipes

For more delicious allergy-friendly soup recipes, you may also like our dairy free creamy spiced roast pumpkin soup, spiced carrot and lentil soup, mushroom soup or potato and leek soup.

Pair a warming soup with our homemade sausage rolls for a more substantial meal.

You’ll find lots more allergy-friendly recipes on our recipe page.