Vegan Roasted Red Pepper Tomato Soup
Roasted red pepper tomato soup consists of a creamy soup made from charred red bell peppers combined with tomatoes, fragrant basil and homemade vegetable stock. It’s low carb and perfect to consume any time of year.
I’m a huge fan of roasted red peppers, they are my favourite type of peppers to use in recipes – I adore that bright red colour and their sweet note. Depending on what the recipe to hand is, I do try my very best to opt for sweet red peppers so long as it doesn’t compromise the favour.
Today I thought it would be appropriate to present you with one of my favourite soup recipes – roasted red pepper tomato soup, granted the title is quite a mouthful but the taste is mind blowing.
I’m very particular about tomato soup, I hate anything that isn’t mild-moderately seasoned, so much so that I seldom purchase any type of tomato soup from the supermarket.
One notable reason for that is due in part to the artificial ingredients which obliterate the natural vitamins and minerals and also because of the level of sodium used to disguise the flavour or to rather mask how under seasoned the dish truly is.
The above description is the main reason why I’d much rather cook my own soup from scratch. I have complete control over what goes into the recipeand most importantly you won’t find any toxic ingredients included either.
It’s so good that I felt compelled to share the recipe with my lovely readers so you can have the same impact on your loved ones too.
How To Make Roasted Red Pepper Soup Step By Step Photos
Dice one yellow onion and mince four cloves of garlic. Add the onion and garlic to a soup pot with 2 Tbsp butter and sauté over medium heat until the onions have softened.
Once the onions have softened, add 2 Tbs of all-purpose flour and continue to sauté for about two minutes.
Transfer the onion mixture to a blender and add one drained 12oz. jar of roasted red peppers.
Purée the peppers and onions together until smooth.
Transfer the roasted red pepper mixture back to the pot. Add one 28oz. can crushed tomatoes, 1/2 tsp dried basil, ¼ tsp dried thyme, ¼ tsp freshly cracked pepper, and 2 cups vegetable broth. Stir to combine and dissolve any flour left on the bottom of the pot.
Heat the soup over medium, allowing it to come up to a simmer. Simmer the soup, stirring occasionally, for 15 minutes. Finally, taste the soup and add salt or other seasonings to your liking
Serve hot with bread for dipping! I garnished my bowl with a little drizzle of olive oil and some more freshly cracked pepper.
Roasted Tomato And Red Pepper Soup Ingredients
- Tomatoes Any with a good flavour, big or small. It doesnt matter if they are a bit past their best and looking a bit tired, or even if are not quite ripe.
- Red peppers or yellow or orange. It doesnt matter if they are past their best and starting to soften or wrinkle. What they lose in crispness, they often gain in sweet flavour.
- Onions & Garlic Red or white onions, shallots, or even a leek or stick of celery. Use what you have.
- Herbs Ive used a mix of thyme and oregano, but any Mediterranean/Provençale mix would be ideal. Tarragon or basil lends a touch of summery aniseed flavour.
- Stock/Broth Use your favourite.
- Lemon Add a squeeze of juice at the end. Lemon or a drop of apple cider vinegar works as a flavour enhancer in much the same way that salt does. Lightening and brightening the entire dish. Try it it makes a massive difference.
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How To Make Red Pepper And Tomato Soup Step By Step
Before you start, read my step-by-step instructions, with photos, hints and tips, so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One First prepare the vegetables, ready to be roasted. These can be nice and chunky as we are going to blitz the soup no need for fine chopping here!
- Slice the onion in half, then top and tail to remove the stalk and root. Then peel off the papery skin. Chop each half into quarters.
- Cut the tomatoes in half or quarters depending how big they are, removing any stalks.
- Cut the peppers into chunks, discarding the core, seeds, and stalk.
- Peel the garlic, and chop any large cloves in half.
Step Two Spread the onion, tomatoes, peppers and garlic out in a large roasting pan. Add a generous sprinkling of salt and pepper, herbs, and chilli or paprika if you want to use it. Then drizzle the oil over.
Helens Fuss Free TipYou want a nice big roasting pan so you can spread the vegetables out to a single layer, so they will actually roast. If you cram them in, they will steam. If necessary, use two pans.
Step Three Put the pan in the oven and roast the vegetables at GM 6 / 400°F / 180°C for 35 minutes, until soft and starting to brown.
Tomato And Roasted Red Pepper Soup
Creamy tomato and roasted red pepper soup made with roasted fresh tomatoes and red peppers is a silky comfort food soup at its simple best.
If youve ever shopped at a Trader Joes, its likely youve spied their tomato and roasted red pepper soup after being served a sample in a little paper cup. One sip is all that was needed to sway me into buying a box. But now that Ive dialed in the recipe, I just make it at home instead.
Right next to my tomato basil soup, this tomato and roasted red pepper soup flies high at the top of my daughters favorite soups list. What makes this soup special is not only the deep tomato flavor at the forefront, but the roasted red peppers that double down on tomatos inherent sweetness.
What I really love about this soup is you can totally meal prep it by making the roasted tomatoes and peppers ahead of time then stashing them in the fridge or freezer. Later, just add milk and herbs, and boom! Soup is served! Creamy, smooth, and mild, this soup is everything you want in a bowl of slurpable comfort food.
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What You Need For Roasted Tomato Soup
You dont need much to make this creamy Roasted Tomato Soup just 8 simple, budget-friendly ingredients! Ripe, juicy tomatoes, red bell pepper, garlic, onion, olive oil, vegetable broth, creamy oat milk, and Italian herbs come together to create the most drool-worthy everyday soup.
Youll achieve the most desirable flavor by using local tomatoes, if possible. Tomato soup is normally made with ripe plum tomatoes like Roma or San Marzano, as they are more fleshy and have less juice and seeds in them. For an even sweeter soup, go with cherry tomatoes. I also like to add a small amount of red bell pepper to round out the flavor profile of the tomatoes
The secret to bringing out the best flavors in this soup is to roast the tomatoes and veggies beforehand this adds an extra depth of flavor. Lastly, I like to top my bowl with a few fresh basil leaves and a drizzle of extra virgin olive oilSO good! Croutons are also a great idea, and of course, you can never go wrong with the classic vegan grilled cheese sandwich on the side!
What Makes This Soup So Good
- The red peppers and fire roasted tomatoes add so much flavor to this soup. The fire roasted tomatoes give the soup a hint of smokiness thats balanced well with their sweetness.
- During the summer I plan to make this with fresh tomatoes and peppers that I roast myself. This would be a great way to use up extra tomatoes in the summer.
- This Creamy Roasted Red Pepper and Tomato Soup only takes 30 minutes to prepare. Most of the ingredients youll already have in your pantry.
- I like serving this soup with grilled cheese or a side salad to make it a full meal. Although I have been known to just have soup for dinner.
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Tips For Making This Recipe Perfectly
- Jarred roasted red peppers and canned fire roasted tomatoes make for quick work without sacrificing flavor. Its totally okay to cheat!
- Garnish can make or break a soup, and this one is no exception. Please dont skip or skimp!
- Season conservatively canned tomatoes and store-bought broth tend to have a lot of added sodium. Reserve seasoning until the end, then season to taste.
How Do You Make Roasted Red Pepper Tomato Soup
To make roasted red pepper tomato soup, saute up carrots, shallots, and garlic. Then add tomato paste, stock, roasted tomatoes, and roasted peppers and simmer until done. Puree, add cream and toppings, and eat!
To expand on those directions, start by sauteing the carrots and shallots over low heat in butter. You want them to get all soft and browned but not burned. This is your first layer of flavor.
Then add the garlic and give it a stir, followed by the tomato paste. Saute that tomato paste so that it browns and caramelizes a little. Here is your second layer of flavor!
Now you add the tomatoes, stock, peppers, and rosemary. Im not sure how many layers it is at this point since you have roasted veggies, rich stock, and herbs. So much flavor!
Let everything simmer until its soft. Then puree until smooth.
Ladle into bowls, swirl in some cream, top with basil, and add a few fried croutons to send it over top. Eat. Your stomach and taste buds will thank you.
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How To Store Roasted Tomato Soup
Store this soup in an airtight container in the fridge for up to 5 days, or in the freezer for up to 2 months. I recommend adding a splash of water when reheating in the microwave or on the stovetop to ensure the best consistency. The fresh basil and olive oil drizzle on top takes this soup to the next level, so be sure not to forget your toppings just before serving if you plan to make this dish ahead of time
If youre looking for more feel-good soup recipes, youll also love this Creamy Mushroom Udon Noodle Soup, this Instant Pot Potato Spinach Soup, or this Green Pea Soup!
Roasted Red Pepper And Tomato Soup
All summer long, I admired other blogs recipes for soup but broke into a sweat at the mere thought of sipping from a steaming bowl. Tomato and bell pepper soups taunted me most since they contain my very favorite flavors. It just didnt seem fair that my favorite ingredients grew during the hottest season of the year. Now that it is finally cool enough to turn on the oven and the stove, I decided to capture those flavors in a giant batch of soup to bottle and freeze.
In preparation, I bought a few Oklahoma grown red bell peppers at the Saturday morning farmers market and filled a bag with organic tomatoes at the store on the way home. Perhaps I should have made this soup a couple of weeks ago with the last of the locally grown tomatoes, but the weather wasnt cooperating and I was not to be deterred.
On Sunday, I woke up late and discovered that it was raining for the second day in a row. I pulled on leggings and rain boots and ducked into a diner with girlfriends to discuss the birthday party the night before. As usual, we lamented the fact that there are no decent guys to date in this town .
I divided the soup into 8 ounce canning jars, filling them up to the freezer line. I left the tops off until the soup had frozen completely. I feel a little better about the predicted harsh winter ahead knowing that Ill have hot soup to warm me up.
- Total Time:1 hour 10 minutes
- Yield:About 12 cups1x
- Category:Soup
- Pinch of cayenne pepper
- Salt and pepper, to taste
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Soup Maker Tomato+ Red Pepper Soup
The title for this red tomato and red pepper soup has come about for all the years that I have enjoyed watching Ready, Steady, Cook. I used to love that cookery show.
It was before Masterchef became popular and it was always on television when I came home from school and I would have my dinner while watching it.
It had two celebrity chefs and they had twenty minutes to cook a recipe based on the ingredients that a guest had brought in with them.
It used to amaze me how good the food looked when it just took 20 minutes to make and kind of encouraged cooking from scratch for dinner.
One team was peppers and theother was tomatoes and it always made me want to eat lots of tomatoes andpeppers.
Ironically, as a kid my mum often served me tomato soup for dinner while I was watching it!
Some delicious on the vine red tomatoes and some red peppers make a fantastic combination for a healthy soup maker soup and because peppers are so sweet it gives a lovely balance of flavours.
Then add in carrots for the creamy tomato factor and some tinned tomatoes for flavour and youâre in soup maker tomato and red pepper soup heaven!
If you have not used a soup makeryet to make tomato soup, then this red pepper and basil version is a wonderfulstarting point.
Creamy Roasted Red Pepper Tomato Soup
Sometimes, you just need comfort food in your life. But comfort doesnt have to mean unhealthy. Such is the case with this healthy yet insanely creamy red pepper tomato soup!
If you have 30 minutes, you can make this simple, nutrient-rich soup thats perfect for chillier days or when you just need a comforting bowl of soup. Or if you made a grilled cheeze and need a dipping companion. Either way, weve got you covered!
This recipe is inspired by my all-time favorite soup the Creamy Tomato Bisque from our Everyday Cooking Cookbook!
This version is similar to classic tomato soup with the addition of sweet bell pepper. In place of cream, I rely on coconut milk for subtle sweetness. And the flavor comes from rich tomato paste, garlic powder, dill, and basil. Once its blended all up, it takes on a deep red-orange hue and silky-smooth texture.
I could boast about the flavor all day, but its also so healthy and healing! Tomatoes are rich in lycopene and bell peppers provide plenty of beta carotene, which are both free-radical-fighting antioxidants.
I hope you all LOVE this soup! Its:
Easy to makeComforting& Delicious
This would make the perfect stand-alone lighter meal if you topped it with hearty croutons or even baked chickpeas! Garnish with full-fat coconut milk for even more creaminess.
If you try this recipe, let us know! Leave a comment, rate it, and dont forget to tag a photo #minimalistbaker on Instagram. Cheers!
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How To Make Roasted Red Pepper Tomato Soup
This recipe can be made all on the stovetop, in the oven or on the grill. All methods work beautifully. In summary, heres how to do it:
- First, roast the red bell peppers either on a gas flame on the stove top or in the oven set on broil.
- Second, cook the tomatoes in a bit of olive oil on the stove-top, on the grill in a cast iron skillet or in the oven just under the broiling red peppers.
- Next, once the peppers are charred, steam them for about 10 minutes in a lidded bowl. Then, peel the skin and remove the stem and seeds.
- Last, toss the peppers and tomatoes plus all their juices in a blender. Blend, then drizzle in olive oil to make the soup extra creamy. Toss in a bit of salt, basil and fresh ground pepper.
Making red pepper and tomato soup from scratch is so simple and a recipe everyone should have in their back pocket. Adding a few roasted red bell peppers to an already creamy tomato soup creates an even richer, a little sweeter soup. And just look at that color!
Roasted Tomato And Red Pepper Soup Recipe
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Cooking Time
25 mins
If youre pining for the balmy haze of the Mediterranean sun during the long winter months, theres little better than a tomato and red pepper soup full of the sunshine flavours of the south to transport you to Capri or Mykonos. Spring is almost here so tomatoes and peppers are getting tastier and more full of sunshine flavours every day, and if you roast them before making this soup, it’ll only intensify all those good flavours. Whip this easy recipe up at home and pretend youre sitting on a waterside terrace with not a care in the world, at least for the duration of lunchtime.
Find more vegetarian recipes and soup recipes by House & Garden. See all the best recipes from the House & Garden archive.
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How To Make Roasted Red Pepper Soup
Well start by slicing the red peppers, tomatoes and onion in half and placing on a baking tray. Then, just drizzle those veggies with a little olive oil and season with salt and pepper.
Youll also want to chop the bottom off of 4-5 garlic cloves and wrap them in a little aluminum foil. Find a cozy spot for the garlic on the baking tray, then turn on your top broiler and roast the veggies for 25-30 minutes or until the tops are charred black.
Remove the veggies from the oven and use tongs to transfer the red peppers to a glass bowl. Cover the bowl with plastic wrap, which steams the peppers and helps to remove their skin.
While the peppers are steaming, you can remove the skins off the tomatoes and onion and add them to your Vitamix. Good news you can leave the onion as one large half. The Vitamix makes easy blending of it! You can also easily squeeze the garlic from its skin.
Then, remove the charred skins from the red peppers and add those to your Vitamix as well. To all of that, well add some tomato paste, balsamic vinegar, dried basil and water or broth. Then blend everything for a minute or so, until its smooth.
For garnish, I top my soup with a little olive oil, black pepper, hemp seeds and fresh basil. Topping soups is the fun part, isnt it?
And thats it. An easy, delicious and flavorful roasted red pepper soup.
