Vegan Roasted Red Pepper Tomato Soup

Roasted red pepper tomato soup consists of a creamy soup made from charred red bell peppers combined with tomatoes, fragrant basil and homemade vegetable stock. It's low carb and perfect to consume any time of year.

Course Soup

Cuisine American, British

Prep Time 10

Cook Time 20

Total Time 30

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 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
Do a taste test and add black pepper and pink salt to taste.

Video

Notes

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 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)

Nutrition