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!

Course Soup

Cuisine American, British

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 213kcal

Author Charla

Ingredients

3 medium sized sweet red bell peppers
6 large tomatoes
4 tablespoon olive oil
1 medium onion chopped
4 garlic cloves minced
2 large carrots chopped (or 2 medium ones)
2 celery stalks chopped
2 ½ cups of vegetable stock (590ml)
7 large fresh basil leaves or 1tbsp of dried basil
black pepper and pink salt to taste

Instructions

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 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.

Video

Notes

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.

Nutrition