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Cozy up with my simple roasted red pepper tomato soup. Roasted red peppers, fresh tomatoes, onion, and garlic cloves, blended with oat milk, vegan basil pesto and a few spices. This delicious soup is not only ridiculously easy to make but also packed with so much flavor. Serve with a vegan grilled cheese sandwich, garlic bread or even some toasted ciabatta. This will be your new favorite soup!
This herby roasted red pepper tomato soup is…
- a great weeknight meal when you want something comforting, but healthy.
- made with wholesome ingredients.
- naturally vegan and gluten-free!
Simple ingredients for the best roasted red pepper tomato soup
- Bell peppers: You’ll need two red bell peppers, you could really use any bell pepper you have at home. But red bell peppers work best in this recipe because they’re a little sweet.
- Tomatoes: Plum tomatoes and roma tomatoes are my recommendations as they roast really well.
- Garlic: A few cloves of garlic, but with their skin on! This way, when you roast them with the other veggies, they’ll become caramelised.
- Onion: Just one yellow onion, cut into quarters.
- Dried spices: Onion powder, dried basil, garlic powder, chili flakes (aka red pepper flakes), salt and black pepper.
- Fresh herbs: Thyme leaves roasting with the veggies, and a little fresh basil to serve this soup with.
- Vegan basil pesto: A homemade or to save time, a store-bought one!
- Non-dairy milk: I like to use oat milk because it helps keep this soup thick and creamy. But any non-dairy milk will work.
How to make a wholesome roasted peppers tomato soup
Slice all the plum tomatoes in half, the two red bell peppers in quarters, and the onion in quarters too. Place them in a baking pan, drizzle with olive oil, and add the thyme leaves, salt and black pepper. Give everything a good mix together, and place all the tomatoes in the baking pan with the inside side facing up. Place all the bell peppers with the skin facing up so the pepper skins can get charred slightly. Add in the cloves of garlic, and make sure you leave the skins on! This way they’ll get lovely and caramelized, and they won’t burn! Bake everything together for 20-30 minutes or until the tomatoes and bell peppers skins start to char.
Remove the perfectly roasted vegetables from the oven, and allow them to cool slightly. I would recommend you allow them to cool for 15-30 minutes. Blending hot food can cause your blender to explode and pop off its lid, so be patient! You could also blend together with an immersion blender but you’ll still need to allow the roasted veggies to cool before using.
Once cooled, place the roasted tomatoes, bell peppers and onion into a high-speed blender. Remove the skins from the garlic and add them too. With a spatula, scrape all of that roasted veggie-infused olive oil that’s left over in your baking pan, into the blender. That veggie-infused is packed with so much flavor, so don’t skip the step! It’s a must!! Add the vegan basil pesto, oat milk, onion powder, garlic powder and dried basil. Blend together until smooth, and creamy.
Pour the creamy soup into a large pot, and to make sure you get all that goodness removed from the blender, add a little water to the blender, cover with the lid, give it a good shake, and then pour it into the pot. Heat the pot over medium-high heat, and once the soup starts to boil, bring it back down to low-medium heat, and simmer for 10 minutes. At this point, give the soup a taste, and add in extra pepper and salt if needed.
Pour the hot soup into bowls. Drizzle each bowl of soup with a tablespoon of olive oil and a little bit of watered-down vegan yoghurt (it’s roughly 2 tbsp vegan yoghurt, mixed with 1-2 tsp of water, and it should be enough for 4 bowls of soup). Top with fresh basil leaves and a little chili flakes. Serve this vegan soup with vegan grilled cheese sandwiches, toasted ciabatta, or just a normal slice of toasted bread. This soup is so delicious, herby, and wholesome.
Once you try this roasted red pepper tomato soup recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to see your images!!
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Ingredients
- 5–6 plum tomatoes (halved)
- 2 red bell peppers (quartered)
- 1 yellow onion (quartered)
- 6–7 garlic cloves (with skins left on)
- 2 tbsp olive oil
- 1/2 tsp fresh thyme leaves
- salt and black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp dried basil
- 3 tbsp vegan basil pesto
- 1 1/2 cups oat milk
- 1/2 cup water
Instructions
- Pre-heat oven to 220°C/428°F
- Roasting: Into a baking tray, add the halved tomatoes, quartered onions, quartered bell peppers, garlic cloves, olive oil, thyme leaves, salt and black pepper. Give everything a good mix together. Pop in the oven and bake for 30 minutes. Once baked, allow the veggies to cool for 10 minutes.
- Blending: Add the cooled roasted veggies, oat milk, vegan basil pesto, dried basil, onion powder, garlic powder, chili flakes. Make sure you scrape all that veggie-infused olive oil from the baking pan into the blender too! Blend together until smooth.
- Final touches: Pour the thick soup into a pot. Add the water into the blender, and give it a swirl to get all that soup goodness. Pour into the pot with the soup. Heat over medium-high heat, and once it starts to boil, simmer for 10-15 minutes. Serve with fresh basil and vegan grilled cheese sandwiches!
Nutrition
- Calories: 221
