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.
Roasted Red Pepper and Tomato Soup (Vegan)
Roasted Red Pepper and Tomato Soup (Vegan) Video
About This Recipe
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.
Ingredients for Roasted Red Pepper and Tomato Soup (Vegan)
- 10 Plum Tomatoes
- 1 Onion, roughly chopped
- 1-2 Carrots, roughly chopped
- 2 Celery Stalks, roughly chopped
- 1 Bunch Fresh Thyme
- 1 Head of Garlic (peeled)
- 2 Bay Leaves
- 4 cups Vegetable Stock
- 2 cups V8 Juice
- 2 Tablespoons Honey
- 1 Bottle of Paprika (12 ounces)
- 1 Bunch Fresh Basil
- Olive Oil
- Salt and Pepper (to taste)
How to Make Roasted Red Pepper and Tomato Soup (Vegan)
- 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.
What to Serve With Roasted Red Pepper and Tomato Soup (Vegan)
- 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.
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.
Nutrition
Notes
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.
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.
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