This vegan roasted red pepper and tomato soup recipe is easy to prepare using simple ingredients. Its delicious flavor is perfectly balanced and can be eaten all through the year, especially during summer/fall harvest or cold winter months.
You can customize most of the ingredients to your taste preferences and the recipe is free from most allergens!
Skill: Easy | Time: 50 min | Servings: 4
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Is Roasted Red Pepper and Tomato Soup Vegan?
Many tomato soup recipes use a creamy, dairy-based ingredient which isn’t vegan. Red pepper and tomato soup recipes may or may not be creamy, and it’s hit-or-miss if they’re vegan.
Always ask whoever makes the recipe what’s in it, or carefully read ingredient labels to ensure the food you eat meets your preferences.
Ingredients and Substitutions for Roasted Tomato Soup with Red Peppers
This recipe uses basic ingredients to create a flavor-packed soup. Its main flavors (tomato and red pepper) are boosted significantly when you roast them!
- Red bell peppers: You can easily use orange or yellow peppers if you’d rather them over red bell pepper. The final flavor may be slightly different, but most people won’t notice. Sometimes, where I live, red peppers are twice as expensive compared to yellow or orange and I’d rather save that money.
- Tomatoes: As the other half of this soup’s base, you’ll need a few tomatoes too. Any variety of tomato can work. For the recipe video, I had Roma tomatoes on hand which have few seeds. Since you’ll blend the soup anyways, the amount of seeds doesn’t matter (it certainly doesn’t bother me).
- Onion: Since this is a simple soup, much of the flavor comes from tasty veggies which includes onion! As with other ingredients, any type of onion can work for this recipe.
- Garlic: I’m not sure if I can cook without garlic, but it’s certainly needed in this soup. You’ll roast the onions, garlic, tomatoes and peppers for a truly spectacular flavor!
- Olive oil: For some yummy flavor and satisfaction that fats bring to a recipe, olive oil is a delicious choice!
- Herbamare seasoning: I love this seasoning, which is a sea salt blended with dried herbs and spices. It has a great flavor for making vegetable soups. If you don’t have Herbamare on hand and don’t want to buy some, substitute the amount for half sea salt and half an herb blend of your choice (an Italian herb blend or Herbs de Provence).
- Black pepper: Offering some extra flavor and bite, black pepper is essential in most of my cooking!
- Vegetable broth: Your veggies will need some extra liquid to blend into a nicely textured soup and vegetable broth is perfect for this! I typically use a no salt added broth; if yours has salt in it, you may need to use less Herbamare/ salt. You can also substitute broth for coconut milk to create a creamy soup!
- Fresh basil: Lastly, fresh basil is the perfect flavor to add to the soup right before blending! Technically, any herb you like can work. Use a teaspoon or two of a dry herb if you don’t have fresh herbs around.
You can top this soup with vegan parmesan cheese, extra fresh basil, red pepper flakes, croutons or a cashew or coconut cream!
How to Make This Soup: Instructions, Video Tutorial and Tips
Vegan roasted red pepper and tomato soup is a very simple recipe to prepare. It doesn’t require many ingredients and the prep is quick and easy!
Step 1: Prep Vegetables
I like to keep this recipe’s prep very simple by roughly chopping the tomatoes, bell pepper and onion while thinly slicing the garlic.
If you plan to fully blend the soup, there’s no need to worry about peeling tomatoes or removing pepper skins. They’ll simply blend into the soup.
However, if you want to use an immersion blender and keep the soup slightly chunky, it may be best to peel your tomatoes and peppers. If not, you’ll have pieces of peel throughout the soup which isn’t an ideal texture for everyone (but I don’t mind it so never peel them).
Since you’ll roast the veggies, if you plan to peel the skins, just let them cool once out of your oven and they should peel relatively easily.
Step 2: Roast Vegetables
When you have the tomatoes, peppers, onion and garlic chopped, toss them onto a large baking tray or pan with raised edges. The tomatoes release lots of liquid when baking so it can get messy.
I typically use a silicone baking mat (or parchment paper) to line baking trays for easy clean up. While you can certainly do this, it doesn’t really help, and the veggie juices will get under your liner.
Toss the prepped vegetables with olive oil, Herbamare (or salt + herb blend) and black pepper. Once evenly coated, you’re ready to roast the veggies.
Place your tray(s) into an oven preheated to 400 °F for 35-40 minutes. When finished, the edges of your onions and peppers should be slightly blackened, but not too much! I like to toss the veggies around at the halfway point (after about 20 minutes) so they cook more evenly.
Step 3: Blend Soup
When your veggies are out of the oven, carefully dump them into a large pot. If you want to remove the tomato and/ or pepper skins, let them cool a bit until you can handle them safely.
Once you’re ready to blend, add vegetable broth and basil to the vegetables in your pot. Use an immersion blender to blend the soup to your desired consistency. Some small chunks are nice but it’s also delicious when blended smooth.
If you want a super smooth soup, add the (slightly cooled) roasted veggies, vegetable broth and basil to a regular stand mixer. The full batch of soup should fit into a large blender at once, or you can work in 2 batches.
Serve the soup hot! If it’s cooled down, simply place your pot filled with soup on the stove over medium-low heat to warm it through.
How to Serve this Recipe: Create a Balanced Vegan Meal
A well-balanced meal should aim to include a good source of plant-based protein, healthy fats, carbohydrates and plenty of vegetables and/or fruits. This recipe is a great way to consume delicious vegetables and some healthy fat.
However, without the protein and carbohydrates, this recipe on its own isn’t very filling and likely won’t provide lasting energy. Think of it more like a delicious veggie side dish and pair alongside some tasty protein and/or carbs!
You can easily add croutons, crackers or bread to this soup for a more filling meal. Topping the crackers or bread with hummus can help add some protein.
You could also blend some cooked white beans into the soup. This will create a creamier soup while adding protein and carbs!
How to Store Leftovers: Refrigerating and Freezing this Recipe
Cool leftover soup to room temperature before transferring into an airtight container. You can refrigerate it for up to a week.
Reheat in the microwave or a pot on your stove over medium heat until warmed through.
I haven’t frozen this soup yet, but I assume it freezes perfectly fine. I’d use a freezer-safe container, leaving room for expansion, and keep for up to 3 months. Thaw in the fridge overnight or in a pot on the stove.
I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.
More Tasty Vegan Appetizer Recipes
Vegan Roasted Red Pepper and Tomato Soup
- Baking pan with edges
- Silicone baking mat or parchment paper (optional)
- Cutting Board
- Immersion blender (or regular blender)
- Measuring cups and spoons
- 4 large red bell peppers (about 5 C chopped)
- 4 large tomatoes (about 6-7 medium; 5 C chopped)
- 1 large onion (about 1 ½ C chopped)
- 6 cloves garlic , sliced
- 3 tbsp olive oil
- 1 tsp Herbamare (or sub for ½ tsp salt + ½ tsp herb blend)
- black pepper (to taste)
- 1 C vegetable broth (can use coconut milk instead for creamy soup)
- ½ C basil
Step 1: Prep Vegetables
- Wash your bell peppers and remove their seeds. Roughly chop them (should have about 5 C) and add to a baking tray (lined if desired).
- Wash and roughly chop your tomatoes (should have about 5 C). Add to the baking tray.
- Peel and roughly chop the onion (should have 1 ½ C). Separate some of the onion layers and add to your baking tray.
- Peel and thinly slice 6 cloves of garlic before tossing it onto the baking tray.
- Drizzle with 3 tablespoons of olive oil, 2 teaspoons of Herbamare (or sub for ½ tsp salt + ½ tsp herb blend of choice) and black pepper to taste.
- Toss the veggies with oil and seasoning until evenly coated.
Step 2: Roast Vegetables
- Preheat your oven to 400 °F.
- Bake for 35-40 minutes, until the edges of your onions and peppers are just starting to blacken.
- I like to toss the vegetables halfway through cooking (after 20 minutes) to help them cook evenly.
Step 3: Blend Soup
- When your vegetables are out of the oven, you can peel off the tomato and pepper skins. I don’t do this because I don’t mind the texture; it’s not necessary if you plan to blend the soup completely smooth (or if you want to leave some texture in the soup). The skins won’t blend well unless using a stand blender.
- If using an immersion blender: add the roasted vegetables (with or without skins) to a large pot along with 1 C vegetable broth and ½ C basil leaves. Blend until you reach your desired consistency.
- If using stand blender: let the roasted vegetables cool slightly before adding to your stand blender along with 1 C vegetable broth and ½ C basil leaves. The full batch should fit in a large blender, otherwise work in 2 batches. Blend until fully smooth. Return the soup to a pot.
- Serve hot! If it’s cooled off, simply place the pot of soup onto your stove over medium-low heat and warm through.