This delicious creamy red vegetable soup is incredibly nutritious, gluten free, vegan and ready in only 30 minutes.
This deliciously warming red vegetable soup is light yet satisfying and creamy and bursting with nutritious ingredients.
Soup is one of those fantastic, simple dishes that can be made using a huge range of ingredients. We are likely to have enough ingredients in our fridge and/or cupboard at any given time to be able to make a decent soup.
This red vegetable soup came about because I happened to have all the ingredients in my fridge. Apart from the lentils, which came from the cupboard. What struck me was that most of them were red. So this recipe really named itself. My only job was to cook it.
The combination of sweet (carrot and sweet potato) and sour (tomato) ingredients creates a flavourful and rich tasting dish. You can add plenty of black pepper (or try a bit of cayenne) for extra heat. I also used a handful of red lentils. In addition to keeping with the 'red' theme they also add more substance to this soup. So it's filling while still being healthy.
If you like this red vegetable soup you might also like creamy tomato lentil soup.
Red vegetables are nutritious
We know that green vegetables are super rich in vitamins and minerals essential in our diet. But all vegetables are healthy and all contain different nutritional benefits.
For example, tomatoes contain a large amount of beneficial lycopene, while carrots and sweet potatoes are rich in beta-carotene. In short, this red vegetable soup is full of goodness! It's also naturally vegan and gluten free.
How to make red vegetable soup: step-by-step
1.In a large pot heat up 2 tablespoons of oil, add the bay leaf, garlic, onion and lentils and cook gently for about 3 minutes stirring often.
2. Add the chopped carrot, tomato, pepper and sweet potato and cook for 3 more minutes stirring often.
3. Pour in the vegetable stock, add pepper to taste, cover and bring to the boil then simmer for about 20 minutes or until the vegetables are fully cooked.
4. Remove from the heat, discard the bay leaf and puree the soup until smooth. Adjust the seasoning and add a splash more water if needed and serve.
Top tips
- Thickness: If the soup is too thick just add a bit more water after you've pureed it.
- Seasoning: Do not add any salt until the soup has been pureed (you may not need to add any).
- Serving suggestions: Use freshly chopped cilantro/parsley, sunflower or pumpkin seeds to create a bit of contrast, add freshness and crunch to this soup (though it's delicious on its own too). Serve with a knob of butter, dollop of yogurt or splash of cream (if you don't need it to be vegan). Enjoy with croutons.
- Storing: Leftovers can be refrigerated for up to 4 days. If the soup thickens add a drop of water.
- Freeze individual portions for up to 3 months.
More creamy vegan soup recipes
- Easy Zucchini Soup (Vegan, Low Fat)
- Creamy Beet Soup with Fennel
- Roasted Red Pepper Tomato Soup with Basil Drizzle
Check out also this collection of over 12 creamy vegan soups.
Keep in touch!
If you make this red vegetable soup recipe I'd love to know how it turned out for you. Did you add more vegetables into the pot? Let me know in the comments below, thanks:)
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Red Vegetable Soup (Vegan)
Ingredients
- 1 medium red bell pepper deseeded, roughly chopped
- 1 small/medium sweet potato peeled, chopped
- 1 medium carrot peeled, chopped
- 1 large tomato chopped
- 1 red onion chopped
- 70 g red lentils rinsed
- 1 large garlic clove finely chopped
- 1 bay leaf
- 2 tbsp olive oil
- 500 ml vegetable stock hot
- Pepper to taste
Instructions
- In a large pot heat up the oil, add the bay leaf, garlic, onion and lentils, stir and cook gently for a couple of minutes stirring often.
- Remove from the heat, discard the bay leaf and puree the soup. Add a splash of water and adjust the seasoning if necessary and serve.
Notes
- Thickness: If the soup is too thick just add a bit more water after you've pureed it.
- Seasoning: Do not add any salt until the soup has been pureed (you may not need to add any).
- Serving suggestions: Use freshly chopped cilantro/parsley, sunflower or pumpkin seeds to create a bit of contrast, add freshness and crunch to this soup (though it's delicious on its own too). Serve with a knob of butter, dollop of yogurt or splash of cream (if you don't need it to be vegan). Enjoy with croutons.
- Storing: Leftovers can be refrigerated for up to 4 days. If the soup thickens add a drop of water.
- Freeze individual portions for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Beautiful! Thanks for cohosting!
You are welcome, it's a pleasure:)
That's one gorgeous bowl of soup and beautiful photos. Thanks for submitting it to Meat Free Mondays. I'm featuring your recipe this week and the roundup is now live. Right now for some sharing!
Thank you Jac! The roundup looks great, as usual, lovely colourful vegetarian dishes. Shared it everywhere:)
I love a good soup and especially with so many of my favourite vegetables! Thank you for sharing with #CookBlogShare x
Thank you Kirsty! Glad you like the recipe:)
This soup looks so delish! Thanks for hosting, Monika!
Thank you! It's a pleasure:)
Hi Monika, what beautiful photographs of this soup!!
Thank you! It's the colour of the soup that deserves most credit rather than my photography skills:)
This looks delicious! #cookblogshare
Thank you:)
This soup looks amazing and the photos make me feel I can actually taste it!Great recipe,I love those flavours.x
Thank you! Glad you like the recipe:)
Must be this cold snap that has us both thinking along the same lines this week Soup! I can't wait to try this one it sounds delicious.
Thanks! That must be it! Haven't seen your soup yet! Going over to see what soup you've made:)
This looks like a delicious soup, I love garam masala! I also love it when a recipe name is obvious and easy! Thanks!
Thank you! This soup was really interesting, my kids loved it which means it was a success:)
Beautiful soup, color and ingredients 🙂 It contains few of my favorite things and I love garnishing my soup with seeds.
Thank you Balvinder! This soup unanimously got thumbs up from my husband and kids:)
Your soup looks delicious Monika, so full of flavour, no wonder there isn't a need for a stock cube. I like the idea of adding the sun dried tomatoes and spicing your soup with garam masala, pinning to try later x
Thank you Sarah! This soup made me really happy, it was really fun to cook with beautiful red vegetables:)