Indulge in the flavours of our delectable Vegan Roasted Red Pepper Soup recipe, enriched with the vibrant tanginess of tomatoes. This comforting and nutrient-packed dish is perfect for chilly days, offering a harmonious blend of smoky roasted peppers and the natural sweetness of ripe tomatoes. Get ready to savour a delightful vegan twist on a classic comforting soup that will leave you craving more.
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I love a good simple soup - I think they are so versatile. They make a great lunch served with crusty bread or a perfect starter for a meal when served in a smaller portion. I'm also quite partial to this roasted red pepper and tomato soup in the evening as a light dinner, served with garlic ciabatta.
I also like the fact that in general soups are easy to make. I tend to double most soup recipes so that I have enough to freeze for the next time we all want soup - nothing makes me happier than serving up a delicious healthy meal that I only had to defrost and heat up and this is one of the easiest ways to meal prep ahead of time.
This vegan roasted red pepper and vine tomato soup is full of delicious flavor and really healthy too, full of garlic and vegetable stock which are wonderful for your health. Vine ripened tomatoes are full of anti-oxidants and are a brilliant source of vitamin C too. Red peppers are not only full of red pepper flavor, but are full of vitamins too, especially vitamins A and C so this is a really great, healthy soup for the whole family to eat.
I find that this recipe goes down well with children too as the tomatoes are quite sweet, it has a gentle flavour and it is made from simple ingredients. They prefer this recipe to the classic tomato soup you can buy in a tin which is great! My husband spices his portion up with a hit of chilli flakes or fresh chilli so you could consider that if you like a spicier soup.
Ingredients
- Romano peppers (chopped into large segments and deseeded)
- Ripe Vine Tomatoes (halved and cores removed)
- Large garlic cloves (peeled)
- dried oregano
- olive oil
- vegetable stock / vegetable broth
- paprika
- tomato puree / tomato paste
- salt and black pepper
- red pepper flakes (optional)
For exact quantities see the recipe card below.
Instructions
- Preheat the oven to 180 degrees and line two baking trays with greaseproof paper
- Divide the chopped peppers, tomatoes and garlic between the two trays and drizzle the olive oil, oregano, salt and pepper
- Cook for 30 minutes
- Leave to cool (I left it overnight). Then peel the garlics out of their skins and put them in a large saucepan along with the contents of both baking trays.
- Add the vegetable stock, paprika and tomato puree and bring to the boil and simmer for 15 minutes. Remove from the heat and leave to cool slightly.
- Use a handheld blender to blend the soup until it is smooth.
Top tip: Make sure that you add everything from the baking tray into the saucepan - including the oil as this is where a lot of the flavour is.
Top tip 2: If you like a really smooth soup you can always run it through a sieve after you have blended it - this should catch any rogue tomato or pepper seeds.
The best bit about this soup is that the prep can be done the evening before. This is a great way to prepare ahead if you have a busy day coming up. Simply roast the vegetables in the oven the night before, and leave to rest until you want to make the soup the next day, then it will only take 15 minutes to cook and you'll be sitting down to a gorgeous soup in no time!
Don't forget to taste the soup as it is cooking, and add more spices and or seasoning as necessary.
I hope you LOVE these vegan roasted red pepper and vine tomato soup! It's a great recipe because it is:
Healthy
Quick
Tasty & Flavorful
Easy to make
Versatile
& Full of vitamins - a portion of this soup contains 200% of your RDA of Vitamin C!
Substitutions and Variations
I really love this flavorful soup just as it is but you can make some changes if you prefer.
Add some chilli flakes and more paprika if you would like a spicier soup
If you prefer a creamy soup you can stir in a little bit of vegan heavy cream (I like oat cream) at the end once it is cooked until you get the creamy texture you are looking for - you will then have a creamy roasted red pepper soup.
I prefer the flavour of sweet peppers (romano peppers) in this soup, but if we can't get hold of them we use regular bell peppers instead - the roasted red bell peppers are nearly just as good!
This is one of my favourite tomato soup recipes - if you enjoy it too let me know! Leave a comment, rate it, and don't forget to tag a photo #wemadethisvegan on Instagram. Thanks!
Print📖 Recipe
Vegan Roasted Red Pepper Soup
- Total Time: 1 hour 10 minutes
- Yield: 4 people 1x
- Diet: Vegan
Ingredients
- 3 Romano peppers (chopped into large segments and deseeded)
- 1 kg Ripe Vine Tomatoes (halved and cores removed)
- 8 Large garlic cloves (peeled)
- 1 tbsp dried oregano
- 3 tbsp olive oil
- 700 ml vegetable stock
- 1 tbsp paprika
- 2 tbsp tomato puree
- salt and pepper
Instructions
- Preheat the oven to 180 degrees and line two baking trays with greaseproof paper
- Divide the chopped peppers, tomatoes and garlic between the two trays and drizzle the olive oil, oregano, salt and pepper
- Cook for 30 minutes
- Leave to cool (I left it overnight). Then peel the garlics out of their skins and put them in a large saucepan along with the contents of both baking trays.
- Add the vegetable stock, paprika and tomato puree and bring to the boil and simmer for 15 minutes. Remove from the heat and leave to cool slightly.
- Use a handheld blender to blend the soup until it is smooth.
Nutrition
- Calories: 223
FAQ's
How long will this soup keep for?
Leftover soup keeps really well in the fridge in an airtight container for up to 4 days. It also freezes really well. Place in a freezer safe container and defrost overnight in the fridge the night before you want to eat it. Then just reheat in a saucepan or microwave.
How to serve this soup
I serve this soup with crusty sourdough bread but it also goes well with garlic bread too and it makes a really comforting light meal. If you want to make this into a more substantial meal try serving it alongside a vegan grilled cheese sandwich - sounds odd but trust me, the toasted sandwich dipped into this soup is just divine! Serve with a dollop of vegan sour cream and pair it with a cold glass of white wine and you have a perfect light evening meal.
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Buy Now → If you're into soup, also be sure to check out my other soup recipes. There are also lots on my main lifestyle blog just awaiting to be written up over here!
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