Almond-Base | Cashew-Base | Creamer-Base | Dairy-Free | Keto | Oat-Powder | Recipe | Soup | Sugar-Free | Vegan | Vegetarian | 

There’s something magical about roasted red peppers. Their natural sweetness and smokiness transform even the simplest recipe into a showstopper. This vegan roasted red pepper bisque is the perfect example—it’s velvety, flavorful, and feels indulgent without a drop of dairy.

With JOI, you can achieve that rich, creamy bisque texture without fillers or additives. Just whole, clean ingredients that come together to make a dish you’ll crave again and again.

Comfort Food, the Plant-Based Way

Traditional bisques rely heavily on butter, cream, and cheese to achieve a thick and silky texture. But you don’t need any of that to enjoy a rich and satisfying soup.

With fresh roasted peppers, simple aromatics, and JOI plant base, this recipe delivers that same luscious mouthfeel while staying 100% vegan and dairy-free. It’s also gluten-free, making it perfect for anyone looking for a wholesome, allergen-friendly option.

Best of all, you can whip it up in under an hour with mostly pantry staples. It’s the kind of recipe that feels fancy but requires minimal effort—a weeknight win or an easy starter for a dinner party.

Why You’ll Love This Vegan Bisque

• Creamy without cream: JOI’s plant base blends effortlessly for a naturally silky finish.

• Bold, smoky flavor: Roasting peppers unlocks incredible depth and sweetness.

• Versatile: Enjoy it hot for cozy nights or chilled as a refreshing summer soup.

• Clean ingredients: Just vegetables, spices, and JOI—no gums, fillers, or preservatives.

• Healthy comfort: Packed with antioxidants, vitamin C, and plant-based goodness.

How JOI Makes It Better

Most store-bought plant milks contain additives that can alter flavor and texture. With JOI, you start with pure, whole ingredients. Blend with water to create fresh almond or cashew milk, or whip up a thick cream to add body to your soup.

This means you’re in control of both the flavor and consistency—and you get the satisfaction of knowing it’s as clean and sustainable as it is delicious. Less packaging waste, fewer unused cartons, and more plant-based JOI.

Looking for more ways to use JOI? Try it in our Healthy Vegetable Pasta Salad or Eggplant Gratin.

Serving Suggestions

• Chilled for summer: Serve straight from the fridge with a drizzle of olive oil and fresh basil.

• Warm for winter: Pair with crusty bread or Street Corn Salad with Creamy Salsa for a hearty meal.

• Gourmet toppings: Add roasted chickpeas, vegan croutons, or a swirl of JOI cream for a restaurant-worthy finish.

• Meal prep friendly: Store in jars or containers for quick lunches throughout the week.

Nutritional Benefits of Red Peppers

Red peppers aren’t just flavorful—they’re nutritional powerhouses. They’re packed with vitamin C (even more than oranges!), vitamin A, and antioxidants that support immune health and glowing skin.

Roasting them enhances their natural sweetness without sacrificing nutrients, making this bisque as healthy as it is delicious.

FAQs

Can you freeze vegan roasted red pepper bisque?
Absolutely. Let the soup cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.

What can I substitute if I don’t have fresh red peppers?
You can use jarred roasted red peppers to save time. Just make sure they’re packed in water or lightly oiled—not vinegar-based—to maintain the bisque’s smooth, creamy flavor.

How do I make the bisque thicker?
Blend with a bit more JOI for a creamier consistency or add cooked potatoes or carrots during the simmering step before blending.

This vegan roasted red pepper bisque proves that plant-based comfort food can be every bit as indulgent as its dairy-filled counterpart. Smoky, rich, and full of wholesome flavor, it’s the perfect soup to enjoy year-round.

With JOI, you’re not just making a delicious dish—you’re making a choice that’s better for you, your kitchen, and the planet.

Other Delicious Soups from JOI

Looking to keep the soup inspiration flowing? JOI’s recipe blog is packed with creamy, dairy‑free soups for every season and mood:

• The Most Creamy Vegan Tomato Soup – A quick 30‑minute tomato basil soup elevated with JOI for rich, silky texture. Serve it hot or chilled like a gazpacho for easy summer lunches.
• Creamy Vegan Mushroom Soup – Earthy and umami‑rich, made with a mix of fresh and dried mushrooms and whipped finish to velvety perfection.
• Creamy Tomato Tortellini Soup – Vegan, hearty, and full meal–worthy thanks to mushroom‑stuffed tortellini and JOI base.
• Easy Roasted Carrot Soup – Velvety turmeric‑spiced carrot blend with warm spices and bright flavor—no coconut in sight.
• Creamy White Bean Soup – Hearty beans, kale, and sun‑dried tomato come together with JOI for a nourishing and delicious bowl.
• Creamy Pea Soup with Mint – Quick, fresh, and brilliant green—this blend of peas and herbs is brightened with a touch of JOI.
  

   

  Vegan Roasted Red Pepper Bisque

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  This bright soup is flavored with roasted vegetables and made into a creamy bisque thanks to JOI plant milk concentrate.  Try it!
  

  Author

  JOI Team

  

  Ingredients

  • 3 red bell peppers
  • 1 onion, quartered
  • 1 head of garlic 
  • 2 carrots 
  • 1 tablespoon salt
  • 1 tsp pepper 

  • ¼ cup JOI plant base (almond or cashew)

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  • 2 tablespoons of olive oil 
  • 3 cups of vegetable stock
  • Fresh basil for topping

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  Directions

  1. Preheat your oven to 375 degrees.

  2. On a sheet pan, add all of your vegetables. Be sure to cut the top off of the head of garlic.
  3. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Roast for 35 minutes until the vegetables start to brown around the edges.
  5. Add roasted vegetables, salt, pepper, stock, and JOI to a food processor or blender
  6. Blend until everything is smooth and creamy.
  7. Pour into a large pot and bring to a simmer.
  8. Serve in a bowl drizzle with extra olive oil and a sprig of basil!