Creamy Roasted Tomato and Red Pepper Soup 

Warm up with a bowl of this flavorful and creamy roasted tomato and red pepper soup! This vegan and dairy-free soup is packed with the rich flavors of roasted tomatoes, red bell peppers, and aromatic herbs. It’s easy to make and perfect for a cozy lunch or dinner. If you’re looking for a delicious way to enjoy fresh tomatoes and peppers, this is the best roasted tomato and red pepper soup recipe you’ll find!

Why You’ll Love This Recipe

• Rich and Deep Flavor: Roasting the tomatoes and bell peppers intensifies their natural sweetness and adds a smoky depth that’s simply irresistible.
• Vegan and Dairy-Free: Enjoy a creamy, luscious texture without any dairy products, making it suitable for various dietary needs.
• Simple Ingredients: Made with fresh, wholesome ingredients that are easy to find at your local grocery store or farmers’ market.
• Easy to Make: With straightforward steps, this soup comes together effortlessly, perfect for both novice and experienced cooks.

Tips for Making the Best Roasted Tomato and Red Pepper Soup

• Choose Ripe Tomatoes: For the most flavorful soup, use ripe, in-season tomatoes like Roma or vine-ripened varieties. Their natural sweetness shines through after roasting.
• Roast the Vegetables Properly: Wrapping the entire tray in aluminum foil helps the vegetables cook evenly and retain moisture. Removing the foil for the last 10 minutes allows them to caramelize and develop a deeper flavor.

• Adjust the Spice Level: Add a pinch of cayenne pepper for a subtle kick, or omit it if you prefer a milder soup. You can also sprinkle in some smoked paprika for extra depth.
• Blend Carefully: Allow the roasted vegetables to cool slightly before blending. This ensures safety and helps you achieve the desired consistency—whether you like it smooth or with a bit of texture.

• Fresh Herbs Add Flavor: Incorporate fresh basil leaves when blending for a burst of freshness that complements the roasted flavors perfectly.

Recipe Variations

• Add Extra Creaminess: Stir in more plant-based cream like oat cream or coconut cream to make the soup even richer and creamier.

• Include Additional Vegetables: Roast other vegetables like carrots or zucchini along with the tomatoes and peppers for added nutrients and flavor complexity.
• Herb Swaps: Replace basil with fresh thyme or rosemary for a different herbal note.
• Protein Boost: Add a can of drained chickpeas or white beans to the blender for a protein-packed, heartier soup.

Serving Suggestions

• Crusty Bread: Serve the soup with slices of toasted sourdough or a rustic baguette to soak up every last drop.
• Garnishes: Top each bowl with a drizzle of olive oil, a swirl of plant-based cream, and fresh basil leaves or chopped parsley.
• Side Salad: Pair with a crisp green salad dressed with a simple vinaigrette for a balanced meal.
• Crunchy Toppings: Sprinkle with roasted pumpkin seeds, sunflower seeds, or croutons for added texture.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze: This soup freezes well for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers or freezer bags.
• Reheat: Warm the soup on the stovetop over medium heat, stirring occasionally until heated through. If the soup has thickened, add a splash of vegetable broth or water to adjust the consistency.

Frequently Asked Questions

Can I use canned tomatoes instead of fresh ones?

Yes, if fresh tomatoes aren’t available, you can use canned whole tomatoes. Opt for fire-roasted canned tomatoes for the best flavor. Roast them along with the other vegetables to enhance their taste.

Is this roasted tomato and red pepper soup gluten-free?

Absolutely! The soup is naturally gluten-free. Just ensure that any accompaniments, like bread or toppings, are also gluten-free if needed.

What can I substitute for oat cream?

You can use other plant-based creams such as coconut cream, almond cream, or cashew cream. If you’re not following a vegan diet, regular dairy cream or half-and-half are suitable alternatives.

How can I make the soup spicier?

To add more heat, increase the amount of cayenne pepper or add a chopped jalapeño to the roasting vegetables. You can also sprinkle red pepper flakes when serving.

Ready to Make This Delicious Soup?

This creamy roasted tomato and red pepper soup is a delightful dish that’s sure to become a favorite. It’s perfect for meal prep, family dinners, or anytime you’re craving a comforting bowl of soup.

Roasted Tomato and Red Pepper Soup

5 from 2 votes

This Roasted Tomato and Red Pepper Soup is a hearty and creamy vegan delight that combines the rich flavors of roasted tomatoes, sweet red bell peppers, and mellow garlic. Perfect for a comforting meal, this soup is both nutritious and easy to prepare, making it an ideal choice for weeknight dinners or meal prepping. Enhanced with Italian seasoning and a touch of cayenne for warmth, it’s garnished with oat cream and fresh basil for an extra burst of flavor. Serve it with toasted sourdough bread for a complete and satisfying meal.

Servings 5

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

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Equipment

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

Ingredients

  

• 1 kg tomatoes of choice about 2.2 pounds
• 3 red bell peppers about 450 g / 1 pound, seeded and quartered
• 2 onions cut into wedges or halves
• 2 heads of garlic
• 45 ml extra virgin olive oil divided (3 tablespoons)
• 1 tsp Italian seasoning
• 1 Pinch cayenne pepper optional
• Fine salt and freshly ground black pepper to taste
• 480-720 ml vegetable broth 2-3 cups
• 240 ml oat cream or full-fat coconut cream 1 cup
• Extra olive oil and sourdough bread for garnish

Instructions

 

• Prepare the vegetables:
Preheat your oven to 200°C (400°F). Place the tomatoes, red bell peppers, and onions on a baking sheet. Drizzle with 30 ml (2 tablespoons) of olive oil, sprinkle with Italian seasoning, cayenne pepper (if using), salt, and pepper.
• Roast the garlic:
Cut off the top of the garlic heads, place them on the baking sheet with the vegetables.
• Roast the vegetables:
Roast the vegetables and garlic in the oven for 40-50 minutes, until they are tender and slightly charred. Check halfway and give them a stir if needed. The garlic should be soft when you squeeze it.
• Blend the soup:
Once roasted, carefully transfer the vegetables to a blender. Squeeze out the roasted garlic cloves from their skins into the blender. Add 480-720 ml (2-3 cups) of vegetable broth. Blend until smooth.
• Simmer the soup:
Pour the blended mixture into a pot over medium heat. Stir in 240 ml (1 cup) of oat cream or coconut cream and bring to a gentle simmer. Taste and adjust seasoning with salt and pepper if needed.
• Serve and garnish:
Ladle the soup into bowls. Garnish with a drizzle of extra cream, olive oil, and serve with slices of toasted sourdough bread.

Notes

This recipe is vegan, gluten-free, and can be customized for heat tolerance by adjusting the cayenne pepper.
• You can substitute oat cream with full-fat coconut cream for a richer texture.
• Perfect for meal prepping, as this soup stores well in the fridge or freezer for later use.

Calories: 197kcal

Cost: $13

Course: Appetizer, Main Course

Cuisine: Mediterranean, Vegan

Keyword: Creamy roasted red pepper soup, Dairy-free tomato soup, Easy tomato and red pepper soup, Healthy roasted soup, Roasted tomato and red pepper soup, Vegan tomato soup recipe