Roasted Red Pepper and Tomato Soup (Vegan)
Roasted red pepper and tomato soup is made with oven-roasted bell peppers, Roma tomatoes, onions, and garlic, roasted until slightly charred. Vegan heavy cream gives this tomato and red pepper soup a rich, velvety texture, while red wine vinegar balances the sweetness. Keep a loaf of no-knead Dutch oven bread or a vegan grilled cheese handy for dipping.
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Vegan Heavy Cream Makes This Red Pepper Soup Irresistible
Bell pepper soup comes in two types: with cream and without. In my opinion, making it with dairy-free cream is a must; it adds richness and keeps the soup from being watery.
I tested this dairy-free roasted red pepper tomato soup with vegan heavy cream, coconut cream, and coconut milk. Of the three, vegan heavy cream was the clear winner. The heavy cream creates a velvety texture without overpowering the roasted vegetable flavor.
When I make this soup, I like something to dunk in it. It can be a rustic homemade bread or a vegan grilled cheese. As long as it’s dunkable, this soup is a meal!
Eat sinfully, live kindly ❤️
Ruth
What Makes This Red Pepper Soup Recipe Different
Roasted Red Pepper and Tomato Soup Ingredients
Key Ingredient Notes
Red Bell Peppers
Red bell peppers are the best choice for this soup. They have a sweeter flavor than other varieties. You can also use orange or yellow peppers instead. Don’t use green bell peppers; they aren’t as sweet.
- For a shortcut, you can substitute jarred peppers. Start by rinsing the peppers and patting them dry, but don’t roast them. Note that this soup will not have the same depth of flavor as oven-roasting fresh bell peppers and Roma tomatoes.
Red Wine Vinegar
This soup is a touch sweet (and divine). To round out the flavor, I added a tiny touch of red wine vinegar. You can use white wine or champagne vinegar instead.
Vegan Heavy Cream
I tested this recipe with vegan heavy cream, coconut cream, and coconut milk. I chose vegan cream to add rich flavor and texture without coconut flavor.
See the recipe card for complete information on ingredients and quantities.
How to Make Vegan Roasted Red Pepper and Tomato Soup
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Step One: Roast the Vegetables
Place the red bell peppers, tomatoes, onion, and garlic bulb on a sheet pan. Drizzle olive oil over the vegetables, loosely wrap the garlic bulb in foil, and place it on the sheet pan. Oven-roast for 35 to 45 minutes.
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Step Two: Build the Soup
In a large pot, bloom the tomato paste in olive oil to deepen the flavor. Add the roasted peppers, tomatoes, onion, and garlic. Add 2 cups of vegetable broth, oregano, and red pepper flakes. Simmer for 10 to 15 minutes, then move on to step three.
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Step Three: Blend and Finish
Tear basil leaves and add them to the soup. Next, use an immersion blender and blend until completely smooth. Reduce the heat, stir in the vegan heavy cream and vinegar just before serving.
Tips
- Peeling the bell peppers: You don’t need to peel the bell peppers; the skin blends into the soup.
- Keep the onion wedges large: The onion will roast faster than the other vegetables. To prevent the onion from burning, keep the wedges large for oven roasting.
- Add the cream last: Add the cream last, once you’ve lowered the heat. This prevents the cream from curdling and splitting.
How to Store Roasted Red Pepper and Tomato Soup
- Refrigerator: Place the soup in an airtight container and refrigerate for up to four days. Reheat on the stove over low heat.
- Freezer: If you plan on freezing this recipe, do so before adding the cream. After reheating, add the cream.
What to Serve with Red Pepper and Tomato Soup
How Did It Go?
I hope you loved this roasted tomato and red pepper soup as much as I do! Before you go, please leave a rating and a comment to let me know how it went.
Roasted Red Pepper and Tomato Soup (Vegan)
Equipment
- 1 immersion blender
Ingredients
- 4 medium red bell peppers, seeded and quartered
- 1 ½ pounds Roma or vine tomatoes, halved
- 1 medium yellow onion, cut into wedges
- 1 whole head garlic
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 2 to 2 ½ cups vegetable broth
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes, optional
- ½ cup vegan heavy cream
- 1 teaspoon red wine vinegar, plus more to taste
- ¼ cup fresh basil leaves
Instructions
- Prepare the vegetables: Preheat the oven to 425°F. Place the red bell peppers, tomatoes, and onion on a large baking sheet. Drizzle with 1 and 1/2 tablespoons of olive oil, season with salt and pepper, and toss to evenly coat the vegetables (I do this with my hands).
- Prepare the garlic: Slice the top off the garlic head to expose the cloves. Drizzle the remaining 1/2 tablespoon of olive oil on top, loosely wrap the bulb in foil, and place it on the sheet pan with the other vegetables.
- Oven-roast: Place the sheet pan on the oven’s middle rack and roast for 35 to 45 minutes, stirring once halfway through. Roast until the peppers and tomatoes are soft and just starting to char around their edges.
- Build the Soup: Heat a large pot over medium heat. Add 1 teaspoon of olive oil and tomato paste. Stir frequently for 1 to 2 minutes or until the color starts to darken. Add the roasted peppers, tomatoes, and onion to the pot. Squeeze in the roasted garlic cloves. Add 2 cups of vegetable broth, oregano, and red pepper flakes. Simmer for 10 to 15 minutes, letting the flavors marry.
- Blend: Tear the basil leaves and add them to the soup. Use an immersion blender to blend everything. Reduce the heat to a simmer. Add the vegan cream and 1 teaspoon of red wine vinegar. For a thinner soup, add more vegetable broth at this step.
- Taste and serve: Taste the soup and adjust to your preferences by adding salt, pepper, or vinegar. Serve in a bowl with a decorative drizzle of cream or olive oil and torn basil leaves.