- dairy-free | dinner | lunch | Meatless Monday | Soup | vegan | vegetarian | Weeknight Meals
Vegan Roasted Red Pepper and Tomato Soup
This vegan roasted red pepper and tomato soup is a recipe that I posted way back in 2011, and totally forgot about until now. I remembered loving it, so I decided to remake it, and in doing so, I gave it a few tweaks, plus made it vegan by eliminating the sour cream. I will keep the original notes in the below recipe for those of you that loved the classic version.
This vegan roasted red pepper soup is creamy, uncomplicated and so easy to make. Once you make a homemade soup, you will never go back to the canned variety. This soup is ultra-silky in texture and the flavors are simple, the perfect soup to complement just about anything.
We love it topped with some homemade croutons, popovers, or GF, DF pop-unders.
One of my favorite ways is to put about 1/2 quinoa into the soup and then top the soup with some hemp seeds. This turns this soup from a side dish into a meal, and gives it some complete protein too, as hemp seeds and quinoa are both complete proteins.
Vegan Roasted Red Pepper and Tomato Soup
- 4 red bell peppers, cut in half lengthwise with seeds and membranes scooped out (photo below)
- 2 tablespoons olive oil
- 1 cup diced yellow onion, medium dice
- 1 teaspoon Celtic sea salt, plus more to taste
- 3 garlic cloves, minced
- 1/2 teaspoon fresh thyme leaves
- 1 14oz. can organic plain diced or whole tomatoes, undrained – I used diced tomatoes with no added salt
- 4 cups vegetable stock/broth, you can also use chicken stock or broth if you don’t need the soup to be vegan – I typically use Kettle & Fire Organic chicken bone broth
- 1/2 teaspoon balsamic vinegar, plus more to taste
- freshly ground pepper to taste
Preheat your oven to 450 degrees. Line a baking sheet with parchment paper. Wash peppers, and then cut them in half lengthwise.
Cut the stem off with a pairing knife and scoop out all the seeds and membranes using either a spoon or melon baller.
Place the peppers cut side down on the parchment lined baking sheet.
Roast peppers in pre-heated 450 degree oven for about 25 minutes, or until the skins are completely wrinkled and the peppers are charred, rotating the sheet if necessary for them to cook evenly. Below is what mine looked like after 25 minutes.
Let peppers cool for a minute or two, and then remove them from the baking sheet, place them in a bowl, cover bowl with foil or a plate, and let them cool for about 30 minutes.
When the peppers are cool enough to handle, peel off the skins and discard them, drop the peeled peppers back into the bowl.
In a large saucepan or Dutch oven, heat olive oil over medium heat. Add in the onion, 1 teaspoon salt, and sauté for about 5 minutes, or until soft.
Add the garlic and cook for another minute.
Add in the thyme leaves, tomatoes with their juice, chicken or vegetable stock and bring to a simmer.
Add the red peppers along with any juices that have accumulated in the bowl. Turn down the heat to low and cook uncovered for about 20 minutes.
Make sure to stir the soup every so often.
Puree the soup either using a hand held immersion blender, or a regular blender. I always use my vitamix blender because I love a really smooth and creamy soup.
NOTE: I always wipe down the soup pot while the soup is pureeing, so there are no chunks leftover in the pot.
Return the pureed soup to the pot. Turn the heat to low and add in 1/2 teaspoon balsamic vinegar. Give the soup a taste and add any additional salt and pepper to taste.
Ladle the soup into bowls and top with homemade croutons. Serve the soup up with some popovers, or GF, DF pop-unders.
One of my favorite ways is to put about 1/2 quinoa into the soup and then top the soup with some hemp seeds. This turns this soup from a side dish into a meal, and gives it some complete protein too, as hemp seeds and quinoa are both complete proteins.
Vegan Roasted Red Pepper and Tomato Soup
This vegan roasted red pepper soup is creamy, uncomplicated and so easy to make. Once you make a homemade soup, you will never go back to the canned variety. This soup is ultra-silky in texture and the flavors are simple, the perfect soup to complement just about anything.
Ingredients
4 red bell peppers, cut in half lengthwise with seeds and membranes scooped out (see photos in above post)
2 tablespoons olive oil
1 cup diced yellow onion, medium dice
1 teaspoon Celtic sea salt, plus more to taste
3 garlic cloves, minced
½ teaspoon fresh thyme leaves
1 14oz. can organic plain diced or whole tomatoes, undrained – I used diced tomatoes with no added salt
4 cups vegetable stock/broth, you can also use chicken stock or broth if you don’t need the soup to be vegan – I typically use Kettle & Fire Organic chicken bone broth
1/2 teaspoon balsamic vinegar, plus more to taste
Freshly ground pepper to taste
Directions
Preheat oven to 450 degrees.
Line a baking sheet with parchment paper.
Wash the peppers and then cut them in half lengthwise. Cut the stem off with a pairing knife and scoop out all the seeds and membranes using either a spoon or melon baller (see photos in above post).
Place the peppers cut side down on the prepared baking sheet.
Roast peppers in pre-heated 450 degree oven for about 25 minutes or until the skins are completely wrinkled and the peppers are charred, rotating the sheet if necessary for them to cook evenly (see photos in above post).
Let peppers cool for a minute or two, and then remove them from the baking sheet, place them in a bowl, cover bowl with foil or a plate, and let them cool for about 30 minutes.
When peppers are cool enough to handle, peel off the skins and discard them. Drop peeled peppers back into bowl.
In a large saucepan or Dutch oven, heat olive oil over medium heat.
Add in the onion, 1 teaspoon salt, and sauté for 5 minutes, or until soft.
Add the garlic and cook for another minute.
Add in the thyme leaves, tomatoes with their juice, and chicken or vegetable stock and bring to a simmer.
Add the red peppers along with any juices that have accumulated in the bowl. Turn down the heat to medium-low and cook uncovered for about 20 minutes, making sure to stir the soup every so often.
Puree the soup either using a hand held immersion blender, or a regular blender. I always use my vitamix blender because I love a really smooth and creamy soup.
NOTE: I always wipe down the soup pot while the soup is pureeing, so there are no chunks leftover in the pot.
Return the pureed soup to the pot. Turn the heat to low and add in 1/2 teaspoon balsamic vinegar. Give the soup a taste and add any additional salt and pepper to taste.
Ladle the soup into bowls and top with homemade croutons. Serve the soup up with some popovers, or GF, DF pop-unders.
One of my favorite ways is to put about 1/2 quinoa into the soup and then top the soup with some hemp seeds. This turns this soup from a side dish into a meal, and gives it some complete protein too, as hemp seeds and quinoa are both complete proteins.
Original Version
- If you were a fan of the original version, then keep everything as is, but add in 1/4 to 1/2 cup (I originally used 1/3 cup) sour cream to the soup, before you puree it. You may want to try it first before adding the balsamic vinegar, as I added that to this new vegan version.
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- Recipe | Candida Friendly | Dairy Free | Dinner | Fall | Gluten Free | Lunch | Vegan | Vegetarian | Winter
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Dairy free green goddess dressing. This is my dairy free, vegan take on a green goddess dressing. I wanted to create a tasty dairy free version, while focusing on keeping the ingredients ultra clean, so I used a coconut based yogurt @cocojune_organic that doesn’t contain gums, or other ingredients you can’t pronounce.
Comment “green” and I’ll DM you the recipe link.
The result, we love this dressing and have been making it on repeat. I love how creamy and vibrant this dressing is and how it coats each piece of lettuce. I also love how interchangeable the herbs are. You can truly use what you have on hand.
This dressing isn’t just for salads, you can use as a dip for veggies, sweet potato fries, or drizzle over grilled or roasted chicken. The possibilities are endless. 💕
#greengoddessdressing #greengoddesssalad #greengoddess #healthyfood #saladdressing #dairyfreesalad #dairyfreerecipes #vegandressing #vegansalad #salad #healthysalad #healthysalads
I want to share with you guys a simple lesson about reading ingredients. Here’s my favorite brand of coconut milk, Native Forest. As you can see, they have 2 kinds of the full fat unsweetened coconut milk, one is called simple, and one is classic. The difference here is in the ingredients, one contains guar gum and one doesn’t.
You really want to look at the labels and the ingredients, and not just trust the brand is the same across all products.
I love this Native Forest, Simple, because again it clearly states no quars, and if you look in the ingredients, you’ll see organic coconut milk, organic coconut, filtered water. Simple whole food ingredients, no added fillers, gums, or flavors. You always want to look for a BPA free cans and the USDA organic stamp, which means its certified organic, so there’s no GMO’s, pesticides etc.
What is guar gum, and why is it bad?
Guar gum, which is derived from the guar bean is a thickening agent that can wreak havoc on your digestive system by causing bloating, gas, and discomfort. It can disrupt the delicate balance of your gut microbiome, leading to inflammation and impaired nutrient absorption. It’s also seen a lot in non-dairy creamers or milks.
Was this helpful? If so, let me know in the comments below, 👇 as well as what else you would like to see, or know more about?
#readlabels #readfoodlabels #guargum #guthealth #guthealing #inflammationrelief #antiimflammatory
Easy buckwheat porridge. If you’re looking to switch up your morning bowl of oats, then give buckwheat a try. It has a chewy texture and mild flavor, that pairs with just about anything.
Comment ‘easy buckwheat’ and I’ll send you the recipe.
This buckwheat porridge is SO EASY to make, and is naturally gluten-free, dairy-free, and vegan to boot, and the bonus is it takes under 15 minutes to whip up in the morning.
This breakfast is hubby approved. Steve tried this the other day and kept saying, “this is the best breakfast,” “man, this is SO good.” So if I can get my mountain biking, carb loving hubby to happily eat of bowl of this, then I think your family might love this too.
I love topping mine with blueberries, @socotahini and bee pollen!
#buckwheat #buckwheatporridge #buckwheatrecipes #porridgebowl #porridge #porridgelover #breakfastideas #breakfast #healthybreakfast #healthybreakfastclub #healthybreakfastideas
Rosemary & thyme turkey burgers. These are not your typical dry turkey burgers. The rosemary and thyme paired with the sautéed red onion give these burgers a pop of flavor, and the Dijon and avocado oil pump up the moisture. These burgers are also gluten-free and dairy-free.
Comment ‘turkey burger’ and I’ll DM you the recipe link.
I love topping these burgers on a big green salad and pairing them with my oven roasted sweet potato fries. Delish! #turkeyburger #turkeyburgers #burger #dairyfreeglutenfree #burgers #healthyfood
These vegan Mexican quinoa bowls have become a weekly staple in our house. They’re naturally vegan, but are full of flavor from the avocado tahini, and spicy chipotle tahini sauce.
Comment ‘vegan bowl’ and I’ll DM you the recipe.
These bowls are also great for those that are on the candida diet.
I ❤️ these bowls because they’re jam packed with plant protein, as quinoa is a complete protein, and beans when paired with the quinoa, make a complete protein too. This bowl is balanced and satisfying from the slow burning carbs, healthy fats, plant protein, and will honestly sustain you for hours.
These bowls are a great weeknight meatless dinner option, as I typically make the sauces ahead of time, (they literally take 5 minutes) so when it comes to dinner time, all I have to do is make the quinoa (takes under 20 minutes) and roast the sweet potatoes. I hope you give these a try, and that they become a go-to meatless dinner.
#candidadiet #candidacleanse #veganbowls #veganbowls #veganrecipes #veganrecipe #vegandinner #vegandinnerideas #healthyfood
Here’s the perfect snack for those of you trying to cut back on refined sugar. These healthy no bake cacao oat bars are super addicting, once you have a bite, you just can’t stop.
Comment ‘oat bars’ and I’ll DM you the recipe.
The great thing is you don’t have to feel guilty, as these are made with pretty healthy ingredients and are GF, DF and refined sugar free. I love having these on hand for that afternoon, or post lunch craving. They hit the spot perfectly. #healthy #healthysnacks #healthysnackideas #healthysnack #refinedsugarfree #norefinedsugar #healthydesserts #healthydessert #healthydessertrecipes #healthysnackrecipes
This looks delicious! Love the idea of serving it with a popover!
The color is great, and I think I would love it with corn bread!
Cornbread, now that sounds yummy. I may try that next time.
how many does this soup serve or qts does it make. I’m thinking about pressure canning it.
Hi Sylvia! Sorry for the late response. I haven’t made this soup in years, but it makes approximately 4.5 to 5 cups! I hope that helps 🙂
Made this for lunch today and it was very tasty. I made this for lunch and the Italian Easter pie for dinner. ThThe pie is cooling now. I only had one red pepper for both recipes so I used green, orange and yellow hence the color. I did add some basil and celery to the soup as well. I liked it and will make it again, maybe with a Grilled cheese sandwich next time. Thanks for the recipes.