This Roasted Tomato & Red Pepper Soup is so rich and creamy it's hard to believe it's vegan!
Not only that, it's delicious and super healthy.
Roasted Tomato & Red Pepper Soup has a velvety smooth & creamy texture and it's loaded with flavor. Plus, it's full of antioxidants, fiber, hydration, and plant nutrients that your body loves.
Check out more amazing healthy soup recipes before you go.
This creamy vegan soup is perfect on a cold winter day with a sandwich for lunch or as a starter for dinner. We also like to have it on its own if we feel a cold coming on because it's comforting and soothing, and all of those antioxidants can help your body heal faster.
Ingredients:
You just need a few simple ingredients to make this creamy soup.
- extra virgin olive oil: a little healthy fat helps you absorb the nutrients from the veggies
- fresh tomatoes:
- red bell peppers
- carrot
- fresh garlic
- crushed red pepper flakes (optional, for a little heat)
- dried or fresh basil
- honey to balance the savory flavors
- sea salt
- freshly ground black pepper
How to Make Roasted Tomato & Red Pepper Soup
Making a roasted veggie soup is super easy.
Chop all of the veggies to about the same size and put them on a sheet pan with the whole peeled garlic. Tomatoes and red bell peppers are the stars of this recipe, and I like to add a carrot for extra flavor and nutrition. The carrot is optional, you can leave it out if you don't have one.
Drizzle with extra virgin olive oil and toss it all together. The oil helps raise the surface temperature of the veggies, which roasts them and brings out their flavor. Plus, healthy fat helps you absorb more nutrients.
Sprinkle with sea salt and freshly ground black pepper. Roast until cooked through, then (carefully!) blend it all until smooth with the rest of the ingredients. A little honey or sweetener will help balance all of the flavors, especially if the tomatoes or red bell peppers are a little bitter. If your veggies are super sweet already you may not need it.
Adjust the seasoning if needed and serve!
Print
Roasted Tomato & Red Pepper Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Soup
- Method: Roast, Blend
- Cuisine: American
Description
This Roasted Tomato & Red Pepper Soup recipe is one of my all-time favorite easy soup recipes. Simply roast, blend then serve! This soup is great with a sandwich or on its own anytime you want a nourishing meal.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 pounds fresh tomatoes (that’s about 6-8), quartered
- 2 red bell peppers, seeded and large chopped
- 1 large carrot, peeled and large chopped
- 1-2 large whole garlic clove(s), peeled
- 1 pinch of crushed red pepper flakes (optional, for heat)
- 1 teaspoon dried basil (or 2 tablespoons fresh if available)
- ½ teaspoon raw honey (more or less to taste)
- 1 ½ teaspoons sea salt (more or less to taste)
- ½ teaspoon freshly ground black pepper (more or less to taste)
Instructions
- Preheat the oven to 400°F (204°C)
- Wash the tomatoes, carrot and bell pepper. Core and stem the tomatoes, then chop them in half (quarters if they are large). Chop the carrot and bell peppers into 2-inch pieces, discarding the inner white part, seeds, and stem of the pepper.
- Place all vegetables on a large baking sheet with the garlic clove and drizzle with 2 tablespoons extra virgin olive oil, a pinch of crushed red pepper flakes, 1 teaspoon salt, and ½ teaspoon black pepper. Roast at 400° for 30 minutes or until the veggies are nicely roasted and cooked through.
- Remove the sheet pan from the oven and place all roasted ingredients (with all liquid in the pan) into the blender with the basil and a drizzle (about ½ teaspoon) of honey or sugar. Blend on high for 1-3 minutes, until creamy and smooth. Be very careful when blending hot liquids. Never fill the blender more than half way as the hot liquid will expand. Work in batches if necessary.
- Depending on how much water sweats out of the tomatoes when roasting, you may want to add ¼ to ½ cup of water or stock to thin out your soup. Add salt to taste if adding additional water, about ½ teaspoon per ½ cup.
- Garnish with a sprinkle of basil and fresh cracked black pepper.
Notes
Caution: Be very careful blending hot ingredients in a blender because the hot liquid will expand. We recommend a Vita-Mix blender as it ventilates and is made to blend hot soups. Never fill a blender or food processor more than ⅓ - ½ full of hot ingredients and start on the lowest setting. Blend in batches if necessary.
Keywords: Roasted Tomato & Red Pepper Soup, Roasted Red Pepper Soup
Cathy
Do you use the roasted tomato WITH the skin or peel it before blending into soup?
Elizabeth Rider
I usually leave the skin on (more fiber, easier!) but it adds a bit of texture to the soup. The soup will be smoother if you blanch fresh tomatoes and remove the skin. If you use canned tomatoes, no need to remove the skin (most canned tomatoes have the skins removed anyways.) You can do it either way. I say try it both ways and see which you prefer. ~E