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    Home » Soups & Stews

    Easy Roasted Red Pepper and Tomato Soup

    Published: Jan 5, 2016 · Modified: Oct 4, 2024 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe

    This gorgeous roasted red pepper and tomato soup is rich, sweet and tangy, and exactly the right soup to warm you up on cold day, with a few lovely grilled cheese sandwiches and a swirl of pesto on top! The best part is, this favorite tomato soup recipe happens to also be vegan and dairy free!

    A bowl of roasted red pepper and tomato soup, ready to eat, with some bread and tomatoes in the background. this recipe

    I've been making this creamy soup for years, because it never fails to cheer me up! The ultimate comfort food, there is something about the sweet roasted pepper and tomatoes that is perfect as a pick me up in the cooler months. The roasting process brings out the natural sweetness of the veggies and gives them a depth of flavor that is unbeatable.

    If you love cozy soups, you need to try my other favorite Lentil and Tomato Soup , or this Creamy Mushroom and Chestnut Soup. And if you need inspiration for what to serve with the soup, this Vegan Garlic Bread is always delicious.

    Jump to:
    • 🍅Ingredients
    • 👩‍🍳Instructions
    • 🌶️Substitutions & Variations
    • 🥖Serving Ideas
    • 🔪Equipment
    • 🫙Storage
    • Top tip
    • ❓FAQ
    • More Soups?
    • Salads:
    • 📖 Recipe
    • 💬 Comments

    🍅Ingredients

    Here are the ingredients you'll need for the perfect creamy roasted red pepper and tomato soup. Best of all you only need some simple ingredients, and it also happens to be vegan and gluten-free naturally!

    Ingredients for the roasted pepper and tomato soup laid out ready to use.
    1. Ripe Fresh Tomatoes: You can choose almost any kind of tomato. I like to use a blend of home-grown tomatoes including a variety of cherry tomatoes that needed using up.
    2. Red peppers (or yellow peppers): Don't use green peppers! Sweet red bell peppers, or pointy Romano peppers can be used. (Aussie friends- these are capsicums!)
    3. Red Onions: I like to use red onions as they are sweet, however you can also use a yellow onion or white onions.
    4. Olive Oil: Use a fairly good quality olive oil. It does get baked so don't use your fanciest oil, however it does contribute to the overall mouth feel and flavor.
    5. Garlic: Instead of individual cloves of garlic, I like to use the whole head of garlic. It gets roasted in with the vegetables then squeezed out of it's papery shell before blending.
    6. Vegetable Broth: (or a good veggie stock powder). You can also use a vegan chicken broth if you like.
    7. Herbs: I like to use fresh thyme, other fresh herbs like parsley or basil are also delicious.
    8. Flakey Sea Salt and cracked black pepper : to taste.

    Optional: you can add some white wine or red wine vinegar to the soup to balance the flavors. Alternatively if you think the soup is a little sour, add a half teaspoon of bicarb soda (baking soda) which will balance the acidity.

    See recipe card for quantities.

    👩‍🍳Instructions

    Follow along with these easy instructions for the perfect, creamy roasted red pepper soup with tomatoes!

    The tomatoes, peppers and other ingredients in a lined baking tray.

    1. Line a baking tray with parchment paper, scrunching it up a bit at the sides to catch all the juices. Add whole cherry tomatoes, or halved larger tomatoes. De-seed and chop peppers in half, add chunks of onion and a whole bulb of garlic.

    Season the tomatoes and peppers with thyme, salt, pepper and olive oil.

    2. Drizzle over olive oil and sprinkle the salt, pepper and thyme. You can also add red pepper flakes or other spices. Give everything a shake and put in the oven at 180C/356F for 35-40 mins

    The peppers and tomatoes roasted and ready to blend into soup.

    3. Once the peppers and tomatoes are soft and collapsing, and the garlic is squishy remove from the oven and let cool a bit. Squish out the garlic from it's papery skin.

    The soup being blended before being reheated to serve.

    4. Use the paper to scoop up all the roasted vegetables and their juices. Add to a high-speed blender along with the vegetable stock. Blend until creamy.

    5. You can choose to chill the soup here and use later, OR put the soup into a saucepan and reheat. Add more seasonings or herbs, or a touch of cream as desired.

    Hint: The key to this soup is keeping all the roasted flavors together, so don't waste any of the precious juices from the roasting tin, pour them all into the blender!

    The roasted red pepper and tomato soup ready to eat in a bowl.

    🌶️Substitutions & Variations

    Here are some easy ways you can switch up this delicious vegan and gluten-free tomato soup recipe to suit your taste buds!

    • Other Veggies - this lovely soup is blended, so you can easily sneak in other veggies if you want to use some up. Carrots, celery or beets would all be delicious.
    • Spicy - Add some chili flakes or fresh hot peppers when roasting the veggies.
    • Super Creamy- this soup is already naturally creamy from blending up the veggies along with the tomato seeds and skin, however you can add soy cream, oat cream or some coconut cream for a little extra luxury.
    • Air Fryer- if you want to make a smaller batch of soup, you can roast the veggies in your air fryer. Put it on at 180C/356 F and roast for around 20 mins.

    🥖Serving Ideas

    • Grilled Cheese Sandwich - everyone knows a grilled cheese is perfect for dipping into tomato soup!
    • Pesto- to drizzle on top. I like to make my fresh basil Vegan Pesto . It's also delicious in a grilled cheese, or on a crumpet with cheese melted on top! Perfect for dunking.
    • Get fancy with the toppings: chop up some stale bread and make homemade croutons. Or toast some nuts or seeds and sprinkle on top. A little vegan feta cheese crumbled on top would be SO delicious too.

    🔪Equipment

    To get the lovely creamy texture of the soup, you'll need a blender. You can choose to either put the cooked veggies and broth in a large pot, then use an immersion blender to blend the soup. Alternatively you can use a high-speed blender. Be sure to let the veggies cool a little before adding them to the blender.

    You'll also need a baking tray or deep sheet pan for roasting the vegetables.

    🫙Storage

    You can store this soup for up to 5 days in an airtight container in the fridge, or store this homemade tomato soup for 3 months in a freezer. To reaheat, reheat from frozen in a pan or in the microwave. You might need to add a little extra water to thin out the soup to taste.

    Top tip

    For a creamier texture, blend until super smooth. Alternatively if you perfer your soup with chunks, just give a few quick blasts in the blender so you have some blended and some chunks in your soup!.

    ❓FAQ

    Can you freeze homemade tomato soup?

    Freezing homemade tomato soup is a great way to preserve a summer crop for the winter months. Portion it out into one or two person serves, and put into airtight containers before freezing.

    What herbs work well in tomato soup?

    Italian style herbs work well in a tomato soup. You can choose fresh or dried thyme, basil or parsley.

    More Soups?

    Love cozy soups in the winter? Try these to warm you up!

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    Salads:

    Soup and salad can be a classic combo: Try some of these ideas!

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      Easy Mediterranean White Bean Salad with Olives
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      Asparagus & Pea Spring Pasta Salad with Lemon Dressing
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      Spiced Roasted Carrot and Lentil Salad

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies, Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    The roasted red pepper and tomato soup ready to eat in a bowl.

    Easy Roasted Red Pepper and Tomato Soup

    Louise-Claire Cayzer
    Easy and cozy, sweet peppers and tomatoes are roasted before blending to make this delicious rich soup.
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    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 45 minutes mins
    Course Appetizer
    Cuisine Italian, Modern Mediterranean
    Servings 4
    Calories 142 kcal

    Equipment

    • Baking Tray
    • Blender (or immersion blender)
    • Flame proof casserole dish (or large pot)

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 400 g (2 ⅔ cups) red peppers (2 medium peppers)
    • 800 g (5 ⅜ cups) tomatoes (cherry or larger tomatoes. )
    • 100 g (3 ½ oz) red onion (1 onion)
    • 6 cloves (4- 5 cloves) garlic (one whole head garlic)
    • 4 (3-4) sprigs of thyme
    • ½ teaspoon (½ teaspoon) oregano
    • 2 tablespoon (2 Tbs) olive oil
    • 1 teaspoon (1 teaspoon) marigold stock powder (OR 500 ml veggie stock)
    • 500 ml water ((omit if using pre-made veggie stock))
    • Extra water as needed to create the desired soup consistency
    • Salt & Pepper

    Instructions

    • Line a large baking tray with parchment paper. Set your oven to 180℃/356℉
    • Add the halved and de-seeded peppers, tomatoes, onion, thyme, oregano, garlic & oil. Season with salt and pepper.
      400 g red peppers, 800 g tomatoes, 100 g red onion, 6 cloves garlic, 4 sprigs of thyme, ½ teaspoon oregano, 2 tablespoon olive oil
    • Roast the vegetables for 30 -40 mins or until the skins of the tomatoes start to colour and the garlic is softened.
    • Add all the veggies, plus the veggie stock into a blender & whizz together until creamy & smooth.
      1 teaspoon marigold stock powder, 500 ml water
    • Put the now silky puree into a saucepan, taste & add salt & pepper, and/or extra water if needed and bring to a simmer.
      Extra water as needed to create the desired soup consistency, Salt & Pepper
    • Serve in bowls, sprinkled with herbs and some crunchy breadcrumbs or croutons.

    Nutrition

    Calories: 142kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.1mgSodium: 152mgPotassium: 745mgFiber: 5gSugar: 11gVitamin A: 4802IUVitamin C: 159mgCalcium: 49mgIron: 1mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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