Vegan Creamy Bell Pepper Soup

Creamy soups are usually made with heavy cream or whole milk. I have made soups with almond milk since almond milk does not have strong taste or smell. This time I wanted to get the thick creamy taste for my soup and almond milk does not give that texture. When pureed, silken tofu is something that will get the consistency of half and half. So I tried it with whipped/pureed silken tofu and the soup came as if it was made with real milk/half and half.

For this soup you don’t need to puree the tofu ahead of time since the soup will be pureed any way once cooked.


  • 2 Bell Pepper (I used 1 red pepper and 1 yellow pepper)
  • 1 tablespoon margarine
  • ¼ cup finely chopped red onion/one shallot finely chopped
  • 6 oz silken tofu
  • 1 small roma tomato chopped (yields ½ cup)
  • 2 cups vegetable broth
  • ½ teaspoon dried oregano
  • ¼ cup almond milk
  • Salt and pepper to taste
  • Chopped parsely


  • Pre heat broiler.  Split bell pepper and remove seeds and stem.  Place cut side down and sprinkle with oil.  Broil for about 15 minutes or until skin is blistered and browned.  Let cool.
  • Add margarine to a saucepan and add chopped onion and fry until golden.
  • Peel skin off of bell pepper and chop them roughly.
  • Cut tofu roughly into small pieces
  • Add bell pepper, tofu, chopped tomato, pinch of salt and vegetable broth and cover and cook on medium flame for about 10 – 15 minutes. 
  • Let cool slightly.  Puree in a blender.
  • Return pureed soup to the bowl and return to flame.  Add almond milk and simmer for another 2-3 minutes
  • Divide into 2 bowls and garnish with parsley and ground black pepper
  • Serves – 2 bowls

2 thoughts on “Vegan Creamy Bell Pepper Soup

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