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Vegan Stuffed Pepper Soup

This recipe crafts a hearty, vegan stuffed pepper soup. It features a flavorful base of sautéed onions, garlic, and bell peppers, simmered with diced tomatoes, tomato paste, and vegetable broth. Cooked brown rice is incorporated to emulate the 'stuffing,' creating a comforting and wholesome meal that captures the essence of classic stuffed peppers in a soup format.
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Total Time 25 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 1711.4 kcal

Equipment

  • 1 Large Pot or Dutch Oven For simmering the soup
  • 1 Chef's knife For dicing vegetables
  • 1 Cutting Board For preparing ingredients
  • 1 Measuring Spoons For spices and oil
  • 1 Garlic Press For freshly crushed garlic

Ingredients
  

Main

  • 2 cups 365 Everyday Value organic brown rice cooked
  • 1 cup organic onion diced
  • 3 cloves garlic freshly crushed
  • 1 tablespoon 100% pure avocado oil
  • 4 organic roma tomatoes diced
  • 1/2 cup organic red bell pepper diced
  • 2 tablespoons organic fresh parsley chopped
  • 2 tablespoons 365 Everyday Value organic tomato paste
  • 3-4 cups 365 Everyday Value organic vegetable broth
  • 1-2 pinches 365 Everyday Value organic cayenne pepper
  • 1 teaspoon Himalayan pink salt

Instructions
 

  • Dice organic onion, red bell pepper, and Roma tomatoes; finely chop fresh parsley; and crush garlic cloves. Ensure brown rice is cooked as per package instructions.
  • Heat 1 tablespoon avocado oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes.
  • Add the crushed garlic and diced red bell pepper to the pot. Sauté for another 3-4 minutes until the bell pepper begins to soften slightly and the garlic is fragrant.
  • Stir in the diced Roma tomatoes and 2 tablespoons of tomato paste. Cook for 2-3 minutes, stirring occasionally, allowing the tomato paste to toast and deepen in color.
  • Pour in 3-4 cups of vegetable broth, starting with 3 cups and adding more if a thinner consistency is desired. Add 1 teaspoon Himalayan pink salt and 1-2 pinches of cayenne pepper.
  • Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 10-15 minutes to allow the flavors to meld.
  • Stir in the 2 cups of cooked brown rice. Continue to simmer for another 5 minutes, ensuring the rice is heated through.
  • Taste and adjust seasoning if necessary, adding more salt, cayenne, or even a splash of broth if the soup is too thick.
  • Ladle the hot soup into bowls.
  • Garnish each serving generously with the fresh chopped parsley before serving.

Notes

For optimal flavor, ensure your diced onions are deeply caramelized before adding garlic; this builds a rich foundation. Toast the tomato paste for a minute or two before adding broth to deepen its umami. Adjust the cayenne pepper gradually to suit your preferred spice level. While the recipe uses cooked brown rice, consider undercooking it slightly if adding directly to the soup to finish cooking, or add it just before serving to maintain texture. A garnish of fresh parsley is crucial for a vibrant finish and aromatic lift.