Description
Roasted Red Pepper and Tomato Soup is a creamy, vibrant blend of sweet roasted peppers and ripe tomatoes, perfect for cozy meals. This vegan, gluten-free soup is comforting, nutritious, and full of bold flavor.
Ingredients
- 4 red bell peppers
- 6 Roma or vine-ripened tomatoes
- 1 medium onion (yellow or white), peeled and chopped
- 4 garlic cloves (leave in skin for roasting)
- 2 tbsp olive oil
- 3 cups vegetable broth
- Salt and black pepper, to taste
- 1/2 tsp smoked paprika or chili flakes (optional)
- 1/2 cup coconut milk or plant-based cream (optional)
- Fresh basil or thyme, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut red bell peppers and tomatoes into halves or quarters. Cut onion into chunks. Leave garlic cloves in their skins.
- Place all vegetables on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 30–35 minutes until peppers are blistered and tomatoes are soft.
- Remove from oven and let cool slightly. Peel garlic and optionally remove pepper skins.
- Transfer roasted vegetables to a blender with vegetable broth. Blend until smooth.
- Pour soup into a pot. Add smoked paprika or chili flakes if using. Simmer for 10–15 minutes.
- Stir in coconut milk or plant-based cream if desired. Adjust seasoning to taste.
- Serve hot with fresh basil, a drizzle of cream, or croutons if desired.
Notes
- Jarred roasted red peppers can be used for convenience—just drain well.
- Canned tomatoes are a great substitute when fresh ones aren’t in season.
- For a chunkier soup, blend only half the vegetables and mix with the rest.
- Roast extra garlic for a deeper, mellow flavor.
- Soup thickens upon cooling—add water or broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
