Tomato and Red Pepper Soup

Dairy Free

Red Pepper + Tomato

This soup takes advantage of fall harvests. Use in-season red peppers and tomatoes to save money and get delicious soup!

Dairy Free Soup

This recipe isn't creamy, but does make a fresh and comforting veggie soup. It has tons of flavor as an appetizer or side dish.

Red bell pepper Tomato Onion Garlic Olive oil Salt Black pepper Dried herb blend Vegetable broth Fresh basil


1. Prep Vegetables 2. Roast Vegetables 3. Blend Soup

How to Make It

Prep Vegetables

Step 1:

Roughly chop the tomatoes, bell pepper and onion. Thinly slice the garlic.

Roast Vegetables

Step 2:

Spread prepped veggies onto a large baking tray. Toss with oil, salt, black pepper and herb blend. Place in oven until slightly blackened.

Blend Soup

Step 3:

Dump baked veggies into a large pot or blender. Add broth and basil. Blend to desired consistency and serve!

Refrigerate in an airtight container for up to 1 week. Freeze using a freezer-safe container for up to 3 months.

How to Store Leftovers

Enjoy this recipe!

Tomato and Red Pepper Soup

Dairy Free