Roasted Red Pepper and Tomato Soup (Vegan)

Vegan roasted red pepper tomato soup in a white bowl with torn basil leaves, red pepper flakes, and vegan heavy cream.

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Roasted Red Pepper and Tomato Soup (Vegan)

Creamy vegan roasted red pepper and tomato soup made with oven-roasted bell peppers, Roma tomatoes, garlic, fresh basil, and vegan heavy cream. Roasting the vegetables gives this easy soup a rich and deep flavor. The red wine vinegar balances the natural sweetness of the tomatoes and peppers.

Prep Time15

Cook Time55

Total Time1 10

Course: Soup

Cuisine: Mediterranean Inspired

Diet:

Servings: servings

Calories: 238kcal

Author: Ruth Grindeland

Equipment

1 baking sheet
1 medium saucepan
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.

Notes

You can use a blender in place of an immersion blender. First, reduce the heat to low and allow the temperature to drop. Then gently transfer the ingredients to a blender. Use caution, as the ingredients are hot and can splatter.

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