This roasted red pepper soup with tomatoes gets its flavor from a tray of ripe tomatoes, sweet red peppers, onions and whole heads of garlic. Roast them until tender and browned at the edges, blend with vegetable broth, then stir in oat cream for a smooth, creamy soup without dairy.

The oven does most of the work in this vegan roasted red pepper and tomato soup. Start with less broth so the soup stays rich, and add a little more only if it needs thinning. Fresh basil is optional, but a few leaves in the blender or on top give the roasted vegetables a fresh finish.

Why This Soup Works

  • Roasting builds flavor: Tomatoes, peppers and onions soften and brown before any broth is added, so their flavor stays at the center of the soup.
  • Whole heads of garlic turn mellow: Roasting softens the cloves so they blend into the soup without the sharpness of raw garlic.
  • Creaminess without dairy: Oat cooking cream gives the soup a smooth finish while keeping it vegan.
  • You control the thickness: Starting with the smaller amount of broth helps avoid the watery soup a reader mentioned in the comments.

How To Make Roasted Red Pepper Soup

Here is the quick flow: roast, blend, warm and serve. Full measurements and instructions are in the recipe card below.

Roasted tomatoes, red peppers, onions and whole garlic heads on a baking tray
Roast the vegetables: Cook the vegetables until tender with browned edges and soft garlic.
Roasted vegetables and fresh basil in a blender jug
Add to the blender: Add vegetables, broth and optional basil.
Roasted red pepper and tomato soup blended smooth in a blender
Blend until smooth: Use an immersion blender or a countertop blender suitable for hot liquids to blend the soup.
Blended tomato and red pepper soup being poured into a pot
Return to the pot: Pour the blended soup into a pot so it is ready to warm through.
Oat cream being stirred into tomato and red pepper soup
Stir in the cream: Add the oat cream and warm gently, thinning with more broth only if needed.
Bread dipped into roasted red pepper and tomato soup topped with basil and cream
Serve with bread: Ladle into bowls and finish with basil and a swirl of cream if you like.

Tips for a Smooth, Flavorful Soup

  • Give the vegetables room: Spread them in a shallow layer on a large rimmed tray, using a second tray if needed. A crowded, deep pile holds more moisture and browns less evenly.
  • Protect the garlic: Drizzle the exposed cloves with oil and wrap the heads loosely in foil. Leave the other vegetables uncovered so they can brown.
  • Watch for burning: Aim for soft vegetables with browned edges. Remove loose, blackened pepper skin and any burnt pieces before blending so they do not make the soup bitter.
  • Keep the tray juices: Pour the flavorful juices into the blender along with the vegetables.
  • Blend safely: An immersion blender in the pot is the simplest option. For a countertop blender, follow its hot liquid instructions and work in small batches. Never blend hot soup in a sealed personal blender cup.
  • Add broth gradually: Blend with the smaller amount first, stir in the cream, then decide whether you need more broth. Taste for salt after adjusting the thickness.

Swaps and Variations

  • Different vegan cream: Plain soy cooking cream or cashew cream can replace the oat cream. Coconut cream makes a richer soup with a possible coconut flavor.
  • A lighter finish: Use unsweetened oat milk instead of cream and start with less broth. The soup will be thinner and less rich.
  • White beans: Blend in drained, rinsed cooked white beans for more body. Add broth gradually to reach the consistency you like.
  • A smoky or spicy finish: Add a little smoked paprika or extra cayenne to taste. Taste first if your peppers have already browned deeply.

How To Serve It

Serve with toasted sourdough or a vegan grilled cheese for dipping. Add basil and a small swirl of oat cream just before serving. For a soup and toast lunch with something extra, try my olive bruschetta with sun dried tomatoes.

Frequently Asked Questions

No. Keep the seeds and juices, then blend the tomatoes with the other vegetables. If your blender leaves small pieces of skin and you want a smoother result, pass the finished soup through a sieve.

You do not have to remove every bit of skin. Once the peppers are cool enough to handle, pull away any loose, blackened skin. This helps avoid bitterness and gives a smoother texture, especially with a less powerful blender.

It is optional. A small handful can go into the blender with the roasted vegetables, as shown in the photos, or you can use a few leaves to garnish each bowl. The Italian seasoning still provides flavor if you leave it out.

Oat cooking cream is a thicker product made for cooking. Choose a plain, unsweetened version rather than a sweetened coffee creamer. Oat milk can work, but gives a lighter, thinner soup, so hold back some broth and adjust at the end.

Tomatoes release different amounts of water, and adding all the broth at once can dilute the soup. Start with the smaller amount in the recipe card, then add more only after blending and adding the cream. If it is already thin, simmer uncovered, stirring often, until it thickens, then taste and season again.

This version is written for fresh vegetables. For a shortcut, canned tomatoes and drained jarred roasted peppers can be heated with the roasted onion, garlic and a little broth before blending. Reserve the tomato liquid and add it only as needed. The roasting time and flavor will differ, so do not follow the fresh vegetable timing for that version.

The vegetables contain no gluten, but check your broth and oat cream labels if you need a gluten free soup. Use certified gluten free products where appropriate and serve with gluten free bread or toppings.

Yes. Refrigerate promptly in shallow, covered containers and use within 3 to 4 days, or freeze in portions for up to 3 months for best quality. Thaw in the refrigerator, reheat thoroughly and stir well if the cream separates slightly.

Storing Roasted Red Pepper Soup

Divide leftovers into shallow containers and refrigerate within 2 hours rather than leaving a large pot out to cool completely. Store in the fridge for 3 to 4 days or freeze for up to 3 months for best quality. Reheat on the stove, stirring often, until the soup reaches 165°F (74°C), adding a splash of broth if needed. These cooling and reheating steps follow USDA leftover guidance.

More Vegan Soup Recipes

Creamy tomato soup garnished with fresh basil and drizzled with cream, served with a slice of crusty bread.

Roasted Red Pepper Soup with Tomatoes

4.94 from 15 reviews
Roasted tomatoes, red bell peppers, onions and garlic blend into a smooth soup with vegetable broth and oat cream. Serve this creamy vegan soup with fresh basil and toasted sourdough.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Cooling and blending (approx.) 5 minutes
Total Time 1 hour 10 minutes
Servings: 5 servings
Course: Soup
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
 
 

For roasting
  • 2.2 pounds ripe tomatoes large tomatoes halved
  • 3 red bell peppers about 1 pound (450 g), stems and seeds removed, quartered
  • 2 onions peeled and cut into wedges
  • 2 heads garlic tops sliced off to expose the cloves
  • 3 tbsp extra virgin olive oil divided
  • 1 tsp Italian seasoning
  • 1 pinch cayenne pepper optional
  • salt and freshly ground black pepper to taste
For the soup
  • 2-3 cups vegetable broth divided
  • 1 cup plain, unsweetened oat cooking cream or coconut cream
  • 1 small handful fresh basil leaves optional
To serve
  • fresh basil, extra oat cream and olive oil optional
  • toasted sourdough optional

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large Pot
  • Aluminum foil (for covering garlic)

Method
 

  1. Prepare the tray: Preheat the oven to 400°F (200°C). Arrange the tomatoes, peppers and onions on a large rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and add the Italian seasoning, optional cayenne, salt and pepper. Toss to coat and spread into a shallow layer, using a second tray if needed.
  2. Prepare the garlic: Drizzle the remaining tablespoon of oil over the exposed garlic cloves. Wrap the heads loosely in foil and place them on the tray. Leave the other vegetables uncovered.
  3. Roast until tender: Roast for 40 to 50 minutes, checking halfway and turning the peppers and onions if needed. The vegetables should be soft with browned edges and the garlic cloves soft enough to squeeze out. Remove any pieces that finish early, and give firm garlic more time if needed.
  4. Prepare to blend: Let the tray cool enough to handle safely. Squeeze the garlic cloves out of their skins and discard the skins and foil. Remove any loose, blackened pepper skin or burnt vegetable pieces. Transfer the vegetables and tray juices to a large pot.
  5. Blend the soup: Add 2 cups (480 ml) of broth and the optional basil. Blend with an immersion blender until smooth. Alternatively, use a countertop blender rated for hot liquids, following its instructions and working in small batches, then return the soup to the pot. Never put hot soup in a sealed personal blender cup.
  6. Warm and finish: Stir in the oat cream and warm over medium low heat until gently simmering and hot throughout, stirring often. Add some or all of the remaining cup (240 ml) of broth if needed. Taste and adjust the salt, pepper and optional cayenne.
  7. Serve: Ladle into bowls and finish with basil, a swirl of cream or a drizzle of olive oil, if you like. Serve with toasted sourdough.

Notes

Cream choice: Use plain, unsweetened cooking cream. Coconut cream changes the flavor and nutrition; oat milk gives a thinner result.
Texture: Add broth gradually and keep the tray juices. Remove blackened pepper skin before blending for a smoother finish.
Storage: Refrigerate promptly in shallow containers for 3 to 4 days, or freeze in portions for up to 3 months for best quality.

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