Go Back
+ servings

Vegan Roasted Red Pepper Tomato Soup

Delicious low fat roasted red pepper and tomato soup in great for cozy up to in the fall or winter time.
Course Soup
Cuisine American, British
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 213kcal
Author Charla


  • 3 medium sized sweet red bell peppers
  • 6 large tomatoes
  • 2 ½ cups of vegetable stock see post
  • 1 large carrot chopped (or 2 small ones)
  • 3 cloves of garlic peeled
  • 1 medium onion chopped
  • 1 celery stalk chopped
  • 7 large fresh basil leaves or 1tbsp of dried basil
  • ½ teaspoon of black pepper
  • ½ teaspoon of himalayan pink salt
  • 4 tablespoon of olive oil


  • 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 minutes or until slightly charred..
  • In a medium sized saucepan pour in the other 2tbsp of oil then begin to saute the garlic and onions until translucent on medium heat
  • Add the carrot and celery to the saucepan, cook for a further 2-3 minutes, ensure to stir and season the veggies with the pink salt and black pepper throughout the given time.
  • Pour the stock into the pan along with the roasted tomatoes and bell peppers.
  • 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 heat (unless using a machine like the Vitamix which heats the soup) then serve accordingly


  • Roasting the tomatoes and red peppers are key to imparting the full flavour of the veggies, albeit this may lengthen the actually cooking process (not by too much).
  • However, I do strongly suggest roasting the vegetables to experience the depth of flavour in its entirety.
  • I used my trusty homemade vegetable stock too, simply click to access the recipe.
  • This is a freezer friendly recipe. so freeze the leftovers for another day.
  • Double, triple or quadruple the batch to freeze and/or reheat at your leisure.
  • Store the soup in your refrigerator and consume within 3-4 days.
  • You are more than welcome to adjust the seasoning to taste (add more basil, black pepper or pink salt to taste)


Calories: 213kcal | Carbohydrates: 19g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 904mg | Potassium: 723mg | Fiber: 5g | Sugar: 12g | Vitamin A: 7229IU | Vitamin C: 142mg | Calcium: 36mg | Iron: 1mg