Experience the cozy allure of this Vegan Roasted Red Pepper And Tomato Soup. Roasted red bell peppers, roma tomatoes, and caramelized onions create a vibrant, hearty base blended with garlic, olive oil, and basil. Ideal for chilly nights, this flavorful soup pairs well with classic grilled cheese for a comforting, satisfying meal.

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I discovered this roasted red pepper and tomato soup as a perfect balance of comfort and nutrition. I used 2 medium red bell peppers, 8 roma tomatoes, 1 large onion, and 4 garlic cloves to build a deep, rich flavor that just fills your whole kitchen.

The olive oil helps to extract the vitamins and antioxidants from the vegetables during roasting, making every sip more nutritious. I mix in 3 cups of vegetable broth and a teaspoon of dried basil, then season everything with salt, pepper and even throw in a half teaspoon of red pepper flakes for a little extra kick if you like spice.

When I serve it up with a handful of fresh basil leaves on top, it makes a hearty option for a cool night. Its high vitamin C, lycopene and fiber content gives this soup a healthy boost while keeping it delicious.

Enjoy this cozy dish with your favorite grilled cheese on the side.

Why I Like this Recipe

I love how the roasted red peppers and tomatoes give this soup a deep, rich flavor that makes even a simple bowl feel special. Sometimes I make it on a chilly day just because it fills my kitchen with this warm, inviting aroma that makes me feel at home. I also appreciate how easy the recipe is to follow—even if my chopping skills arent perfect, the steps are simple enough for me to mess up a little and still end up with something tasty. And lastly, I like that it goes great with a grilled cheese sandwich, making it a comforting meal that reminds me of lazy weekend afternoons.

Ingredients

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Red Bell Peppers: Crunchy red bell peppers provide fiber, vitamin C, and a naturally sweet, vibrant flavor.
Roma Tomatoes: Juicy and tangy with natural sweetness, abundant in vitamins and antioxidants.
Garlic: Bold and aromatic, offers a spicy kick and beneficial allicin for health.
Olive Oil: Healthy fat that smooths textures and adds a mild herby aroma with antioxidants.
Onion: Naturally sweet, enriched with fiber and adds deep savory flavor.
Dried Basil: Adds herbal notes, balancing the soup with an earthy aroma and gentle spice.
Salt and Pepper: Essential seasonings that tie flavors together, enhancing every ingredient’s taste.

Ingredient Quantities

2 medium red bell peppers, seeded and cut into chunks

8 roma tomatoes, halved

1 large onion, roughly chopped

4 garlic cloves, minced

2 tablespoons olive oil

3 cups vegetable broth

1 teaspoon dried basil

Salt and pepper to taste

Optional: 1/2 teaspoon red pepper flakes for extra kick

Optional: Fresh basil leaves for garnish

How to Make this

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1. Preheat your oven to 425°F and line a baking tray with foil or parchment paper.

2. Toss the red bell peppers and roma tomatoes with a tablespoon of olive oil, a pinch of salt, pepper, and the dried basil (plus red pepper flakes if you like a kick), then spread them out on the tray.

3. Roast the veggies in the oven for about 25 minutes or until the peppers are soft and the tomatoes have started to char a little.

4. While the veggies are roasting, heat the remaining tablespoon of olive oil in a big pot over medium heat.

5. Add the roughly chopped onion and minced garlic to the pot and cook them, stirring occasionally, for about 5 minutes until they get soft and a bit golden.

6. Once the veggies are roasted, remove them from the oven and carefully add them to the pot with onions and garlic.

7. Pour in the 3 cups of vegetable broth and stir everything together, letting it come to a gentle simmer.

8. Let the soup simmer for about 10-15 minutes so all the flavors can mix well.

9. Use an immersion blender (or work in batches with a countertop blender) to puree the soup until it reaches your desired smoothness.

10. Taste the soup and add more salt and pepper if needed, then ladle it into bowls and garnish with fresh basil leaves if you want before serving. Enjoy your cozy bowl of soup!

Equipment Needed

1. Oven (preheated to 425°F)
2. Baking tray (with foil or parchment paper)
3. Knife and cutting board (for chopping the peppers, tomatoes, onion, and garlic)
4. Large pot (for cooking the onions and simmering the soup)
5. Measuring spoons and cup (to measure olive oil, broth, and spices)
6. Stirring spoon (for cooking and mixing)
7. Immersion blender or countertop blender (to puree the soup)
8. Ladle (for serving the soup)
9. Oven mitts (for handling the hot tray)

FAQ

Q: Can I roast the veggies ahead of time?

Yep, you can roast the red peppers and tomatoes ahead. Just let 'em cool and store in an airtight container in the fridge for up to 2 days. Just reheat them a bit before blending so they warm up well.

Q: How can I get a thicker soup?

If you want a thicker consistency, you can reduce the amount of vegetable broth or let the soup simmer a bit longer to evaporate some of the liquid. Some people also add a few cooked white beans to bulk it up.

Q: Do I really need to remove all the skins?

Removing the skins from the red peppers is a good idea because they can be tough, but the tomato skins are fine if you're blending. If you prefer a smoother texture, you can peel the tomatoes too.

Q: Can I use chicken broth instead of veggie broth?

Absolutely, if you're not vegetarian you can swap out veggie broth for chicken broth. It'll give the soup a different flavor, so make sure you adjust salt and seasoning to taste.

Q: What should I serve with this soup?

This roasted red pepper and tomato soup goes great with a slice of crusty bread or a light salad. Some people like a grilled cheese on the side which makes a really cozy meal.

Roasted Red Pepper And Tomato Soup Recipe Substitutions and Variations

If you can’t find red bell peppers, yellow or orange bell peppers work too and give a nice, sweet twist
If roma tomatoes are hard to come by, try using plum or vine tomatoes instead, just be aware the flavor might change a bit
If you don’t have a large onion, you can use a couple of small onions or even sweet onions which will offer a similar taste
In place of olive oil, a neutral oil like canola oil works fine if you’re in a pinch
If you don’t like dried basil, feel free to swap in some dried oregano or thyme for a different herby note

Pro Tips

1. Make sure your oven is actually at the right temp because sometimes they run hotter or cooler than what is set. I once had my veggies burn ’cause my oven wasn’t calibrated properly.
2. Let your roasted veggies cool for a few minutes before adding them to the pot so that when you blend the soup, you avoid any splashin out hot liquid.
3. Always taste as you go. The salt, pepper, and extra red pepper flakes can change the flavor a bit during simmering, so adjust slowly so you dont overdo it.
4. If you dont have an immersion blender, blend the soup in small batches and let it cool a bit first. This helps avoid accidents and still gives you a smooth texture.

Roasted Red Pepper And Tomato Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

140

kcal

Equipment: 1. Oven (preheated to 425°F)
2. Baking tray (with foil or parchment paper)
3. Knife and cutting board (for chopping the peppers, tomatoes, onion, and garlic)
4. Large pot (for cooking the onions and simmering the soup)
5. Measuring spoons and cup (to measure olive oil, broth, and spices)
6. Stirring spoon (for cooking and mixing)
7. Immersion blender or countertop blender (to puree the soup)
8. Ladle (for serving the soup)
9. Oven mitts (for handling the hot tray)

Ingredients

2 medium red bell peppers, seeded and cut into chunks
8 roma tomatoes, halved
1 large onion, roughly chopped
4 garlic cloves, minced
2 tablespoons olive oil
3 cups vegetable broth
1 teaspoon dried basil
Salt and pepper to taste
Optional: 1/2 teaspoon red pepper flakes for extra kick
Optional: Fresh basil leaves for garnish

Directions

Preheat your oven to 425°F and line a baking tray with foil or parchment paper.
Toss the red bell peppers and roma tomatoes with a tablespoon of olive oil, a pinch of salt, pepper, and the dried basil (plus red pepper flakes if you like a kick), then spread them out on the tray.
Roast the veggies in the oven for about 25 minutes or until the peppers are soft and the tomatoes have started to char a little.
While the veggies are roasting, heat the remaining tablespoon of olive oil in a big pot over medium heat.
Add the roughly chopped onion and minced garlic to the pot and cook them, stirring occasionally, for about 5 minutes until they get soft and a bit golden.
Once the veggies are roasted, remove them from the oven and carefully add them to the pot with onions and garlic.
Pour in the 3 cups of vegetable broth and stir everything together, letting it come to a gentle simmer.
Let the soup simmer for about 10-15 minutes so all the flavors can mix well.
Use an immersion blender (or work in batches with a countertop blender) to puree the soup until it reaches your desired smoothness.
Taste the soup and add more salt and pepper if needed, then ladle it into bowls and garnish with fresh basil leaves if you want before serving. Enjoy your cozy bowl of soup!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.