Vegan Roasted Red Pepper and Tomato Soup

Learn how to make this deliciously creamy roasted red pepper and tomato soup using fresh tomatoes, sweet red bell peppers, basil and vegetable stock. It's completely vegan friendly, dairy free and made without any cream!

Jump to:

• Why Roast the Red Peppers and Tomatoes?
• Ingredients you will need
• Reasons to make this soup
• The steps
• Can you freeze the soup?
• Is it absolutely important to roast the bell peppers and the tomatoes?
• Can you make this soup ahead of time?
• Notes and tips
• More vegan recipes to try
• Vegan Roasted Red Pepper and Tomato Soup

 Calling all of my soup lovers, I have another delicious soup recipe for you to try.

If you've been following my blog for quite some time then you will already know how much I.

This time around I'm using sweet red bell peppers and juicy tomatoes to make this incredibly flavoursome roasted red pepper and tomato soup.

Now, I don't know about you, but I'm quite particular when it comes to tomato soup. I prefer mine to be full of flavour without being overly salty or heavily seasoned.

That's one of the reasons why I prefer making my own soup from scratch.LOVE a good bowl of homemade soup.

The secret to this recipe is roasting the peppers and tomatoes beforehand. This helps to bring out their natural sweetness and gives the soup that lovely deep, roasted flavour.

The vegetables are then combined with fresh basil, onion, garlic and vegetable stock before being blended until smooth.

And the best part? There's absolutely no cream needed!

I've made this soup for friends and family on numerous occasions and it's always gone down a treat.

It's one of those simple recipes that's perfect for the colder months, although I personally enjoy it throughout the year.

Why Roast the Red Peppers and Tomatoes?

For me, roasting the peppers and tomatoes is what really makes this soup.

The roasting process helps to bring out the natural sweetness of the vegetables while giving them that lovely deep, roasted flavour.

Although you could cook the vegetables directly in the saucepan, I personally wouldn't recommend skipping this step.

Trust me, the extra time spent roasting the vegetables is definitely worth it!

Ingredients you will need

• Tomato/bell peppers - Make sure you are using big red bell peppers along with the big juicy tomatoes (not the small ones).
• Basil - Fresh basil leaves are more pungent and stronger in taste, just a few leaves are needed.
• Black pepper/pink salt - To enhance the taste.
• Vegetable both -  I used my homemade variation however, if you are using storebought make sure it is sodium/gluten free.
• Celery stalks/carrots - More vegetables to bulk the soup.
• Garlic/onion - Base ingredients for the soup.
• Olive oil - For sauteing the vegetables.

Reasons to make this soup

• It's completely vegan friendly and dairy free.
• No cream or coconut milk is needed.
• Roasting the peppers and tomatoes helps to bring out their natural sweetness.
• It's made using fresh vegetables and simple ingredients.
• You can easily adjust the seasoning to your liking.
• It's a great way to use up any leftover tomatoes or red bell peppers.
• The recipe is freezer friendly.
• It's perfect for making ahead of time.
• You can serve it with some gluten free bread for dipping.

The steps

• Preheat the oven to gas mark 4 or 180C/356F.
• Line a roasting pan with parchment paper, now arrange the chopped bell peppers and tomatoes on the pan before coating with 2 tablespoon of olive oil

• Proceed to roast in the oven for 20-25 minutes or until slightly charred.
• In a medium sized saucepan pour in the other 2tbsp of oil then begin to saute the onion and garlic until translucent on medium heat.

• Add the carrots and celery to the saucepan, cook for a further 2-3 minutes, be sure to stir throughout the given time.

• Pour the stock into the pan along with the roasted tomatoes, bell peppers and continue to cook for a few minutes.
• Transfer the contents of the saucepan into a blender (or use an immersion stick) with the fresh basil leaves or dried basil, then blend until smooth.
• Return to the pan to the heat (unless using a machine like the Vitamix which heats the soup) then serve accordingly.
• Do a taste test and add black pepper and pink salt to taste.

Can you freeze the soup?

Yes! If you want to double the batch or simply stock up on any leftovers, be sure to grab some freezer friendly containers, divide the soup into them and freeze the soup down.

It should last for up to 2 months when frozen. Defrost the soup before re-heating it.

Can I Use Green Bell Peppers Instead?

I personally recommend using red bell peppers because they are naturally sweeter.

You can experiment with yellow or orange bell peppers if you prefer, although the colour and flavour of the soup will differ slightly.

Green bell peppers tend to have a more bitter flavour, so I wouldn't recommend using them as a direct replacement.

Can I Make Roasted Red Pepper and Tomato Soup Without Cream?

Yes, absolutely!

This particular recipe doesn't require any cream or dairy products.

The roasted vegetables are blended together to create a lovely creamy consistency without needing to add anything extra.

Why Is My Soup Too Thin?

If your soup is too thin for your liking, simply return it to the saucepan and allow it to simmer gently until some of the excess liquid has evaporated.

Alternatively, you can reduce the amount of vegetable stock slightly the next time you make the recipe.

Do I Need to Peel the Tomatoes and Peppers?

No, there's no need to peel the vegetables for this recipe.

The peppers and tomatoes are roasted and then blended until smooth.

If you prefer an extra smooth consistency, you can always pass the soup through a fine mesh sieve after blending.

Is it absolutely important to roast the bell peppers and the tomatoes?

YES! In fact it's so crucial that it's pointless making the soup if you have no intentions of doing so.

The roasting technique is what imparts a DEEPEN flavour. That's a total game changer! Don't skip this skep, it's no different from when I make Tomato Choka.

Can you make this soup ahead of time?

Yes, you can chop up, slice and peel any ingredients in advance to hasten the preparation process.

Notes and tips

• Make sure you are using sweet red bell peppers for this particular recipe. They have a naturally sweeter flavour than green bell peppers.
• I recommend using large, ripe tomatoes rather than smaller varieties.
• Don't skip roasting the peppers and tomatoes. This is what gives the soup its lovely deep flavour.
• Keep an eye on the vegetables while they are roasting. You want them to develop some colour without becoming excessively burnt.
• I'm using my homemade vegetable stock, but you can use a good-quality store-bought version if you prefer.
• If using store-bought stock, I recommend choosing a low-sodium variety so you have more control over the seasoning.
• Fresh basil works really well in this soup, although dried basil can be used if you don't have any fresh leaves available.
• You can use a high-powered blender or immersion stick blender to puree the soup.
• If using a regular blender, allow the soup to cool slightly before blending in batches.
• If the soup is too thick for your liking, simply add a little more vegetable stock until you achieve your desired consistency.
• Do a taste test before serving and adjust the black pepper and pink salt if needed.
• For storage, allow the soup to cool before transferring it to an airtight container. Keep refrigerated and consume within 3-4 days.
• The soup is also freezer friendly! Simply transfer the cooled soup to freezer-friendly containers and freeze for up to 2 months.
• When you're ready to eat the soup, thaw it thoroughly in the refrigerator before reheating until piping hot.
• Feel free to double the recipe if you want to make a larger batch to freeze for another day.

More vegan recipes to try

• Creamy Mushroom Soup
• Vegan Pea Soup
• Vegan Carrot Ginger Soup
• Carrot and Red Lentil Soup
• Vitamix Tomato Soup
• Cream of Asparagus Soup
• Roasted Sweet Potato Soup

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