This vibrant vegan soup pairs sweet roasted red peppers with bright tomatoes in a creamy, deeply flavorful broth that's completely plant-based and absolutely delicious. It's the kind of soup that doesn't miss cream or chicken stock one bit.
Did You Know?
Roasting red peppers develops their sweetness and softens their raw vegetal notes, making them taste almost like candy. Combined with umami-rich tomatoes, they create a naturally satisfying base that doesn't require animal products for richness.
Pro Tips
Roast your red peppers until their skin is charred, then let them steam in a covered bowl before peelingâthis makes removing the skin much easier. Use good-quality tomatoes; canned San Marzano are excellent. A splash of balsamic vinegar at the end adds complexity and rounds out the flavors beautifully.
Storage & Meal Prep
This soup keeps refrigerated for up to 5 days or freezes for up to 3 months. It actually tastes better the next day as flavors develop. Reheat gently on the stovetop, adding vegetable broth if needed to reach desired consistency.
What to Serve With
- Crusty vegan bread or garlic toast
- Fresh basil chiffonade garnish
- Dairy-free croutons
- Pair with salad for a light meal
- Serve with hummus and crackers
Frequently Asked Questions
Q: Can I use jarred roasted peppers?
Yes, jarred roasted red peppers work beautifully and save time. Drain them well and add straight to your soup base for excellent results.
Q: How do I make it creamier?
Blend a portion of white beans or cashew cream into the soup, or finish with coconut milk. Each adds richness without compromising the vegan approach.
Yes, jarred roasted red peppers work beautifully and save time. Drain them well and add straight to your soup base for excellent results.
Q: How do I make it creamier?
Blend a portion of white beans or cashew cream into the soup, or finish with coconut milk. Each adds richness without compromising the vegan approach.
Watch How to Make This
Roasted Red Pepper and Tomato Soup (Vegan)
Ingredients
Method
- Preheat oven to 450F. Cut plum tomatoes in half, place on a baking tray with deseeded red bell peppers and peeled garlic.
- Drizzle with olive oil, sprinkle with salt, pepper, and fresh thyme. Roast for 25 minutes.
- Roughly chop onion, carrots, and celery. In a large pot, heat olive oil and cook for 5 minutes until softened.
- Add the roasted vegetables to the pot and cook for 5 minutes more.
- Add vegetable stock, V8 juice, bay leaves, honey, and paprika. Simmer for 20 minutes.
- Remove bay leaves and thyme stems. Blend until smooth with an immersion blender.
- Stir in fresh basil. Season to taste and serve hot.
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