This roasted tomato and red pepper soup 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 tomato and red pepper 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 Tomato and Red Pepper Soup

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

Tomatoes, red peppers, onion wedges and garlic heads seasoned on a baking tray
Prepare the tray: Arrange the vegetables on a tray and season.
Roasted tomatoes, red peppers, onions and garlic with browned edges
Roast: Cook until the vegetables and garlic are tender.
Roasted vegetables and fresh basil in a blender
Blend: Blend with the tray juices, some broth and optional basil.
Vegan cream being poured into blended tomato and red pepper soup
Finish: Stir in the cream, warm gently and adjust the thickness.

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: The photos show uncovered garlic. For extra protection against drying or burning, 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: Keep the onion wedges chunky, check the tray halfway through roasting and remove pieces that finish early. Browned edges add flavor, but trim away blackened onion pieces and loose, blackened pepper skin before blending to avoid bitterness.
  • 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

  • Pepper substitutions: Red bell peppers and sweet pointed peppers both work. Use about the same weight, removing the stems and seeds. Yellow or orange peppers are also suitable; green peppers are less sweet.
  • 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

Roasted tomato and red pepper soup in a white bowl with a swirl of vegan cream and chopped herbs

Roasted Tomato and Red Pepper Soup

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: Start with 2 cups of broth and add more only as needed. Keep the tray juices and remove loose, blackened pepper skin before blending.
Pepper swaps: Sweet pointed peppers work in place of red bell peppers. Use about the same prepared weight. Yellow or orange peppers also work, with a slightly different flavor and color.
Roasting: The photos show uncovered garlic. Wrapping it loosely in foil helps protect the cloves from burning. Cut onions into chunky wedges, check halfway and remove any pieces that finish early.
Basil: Optional. Add it when blending for a fresh flavor, or leave it out for a more direct tomato and pepper taste.
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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