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Square cropped image of a close up of two small white bowls filled with chunky roasted red pepper and tomato soup, garnished with a basil leaf. Bowls sit on a light brown towel with wood spoons to the right and wood dishes of salt and pepper to the back left.
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Vegan Roasted Red Pepper and Tomato Soup

This vegan roasted red pepper and tomato soup recipe is easy to make and uses basic ingredients! It’s the perfect, light side dish or appetizer that’s free from common allergens.
Course Appetizer, Side Dish, Soup
Cuisine Vegan
Keyword Vegan roasted red pepper and tomato soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 219kcal

Equipment

Ingredients

  • 5 cups red bell peppers (about 4 large)
  • 5 cups tomatoes , chopped (about 4 large or 6-7 medium)
  • 1 ½ cups onion , chopped (about 1 large)
  • 6 cloves garlic , sliced
  • 3 tablespoons olive oil
  • 1 teaspoon Herbamare (or ½ salt + ½ herb blend)
  • black pepper (to taste)
  • 1 cup vegetable broth (or coconut milk for creamy soup)
  • ½ cup fresh basil

Instructions

Step 1: Prep Vegetables

  • Wash your bell peppers and remove their seeds. Roughly chop them and add to a baking tray (lined if desired).
    5 cups red bell peppers
  • Wash and roughly chop your tomatoes. Add to the baking tray.
    5 cups tomatoes
  • Peel and roughly chop the onion. Separate some of the onion layers and add to your baking tray.
    1 ½ cups onion
  • Peel and thinly slice garlic before tossing it onto the baking tray.
    6 cloves garlic
  • Drizzle with olive oil, Herbamare and black pepper.
    3 tablespoons olive oil, 1 teaspoon Herbamare, black pepper
  • 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 start 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 vegetable broth and basil leaves. Blend until you reach your desired consistency.
    1 cup vegetable broth, ½ cup fresh basil
  • If using stand blender: let the roasted vegetables cool slightly before adding to your stand blender along with vegetable broth and 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.
    1 cup vegetable broth, ½ cup fresh basil
  • Serve hot! If it’s cooled off, simply place the pot of soup onto your stove over medium-low heat and warm through.

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Serving (¼ of recipe) | Calories: 219kcal | Carbohydrates: 29g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 431mg | Potassium: 1079mg | Fiber: 8g | Sugar: 17g | Vitamin A: 8119IU | Vitamin C: 277mg | Calcium: 72mg | Iron: 2mg