Vegan Roasted Red Pepper and Tomato Soup

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.

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 bell peppers

Cut the stem off with a pairing knife and scoop out all the seeds and membranes using either a spoon or melon baller.

Scooping out seeds from pepper

Place the peppers cut side down on the parchment lined baking sheet.

Halved peppers on 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.

roasted peppers out of oven

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.

Peppers resting in bowl

When the peppers are cool enough to handle, peel off the skins and discard them, drop the peeled peppers back into the bowl.

Skinned red peppers

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.

Sautee onions

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.

Broth in stock pot

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.

Vegan roasted red pepper and tomato soup on stove.

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.

Blended soup

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. 

Vegan roasted red pepper and tomato soup pureed in pot.

Ladle the soup into bowls and top with homemade croutons. Serve the soup up with some popovers, or GF, DF pop-unders.  

Vegan roasted red pepper and tomato soup.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. 

Roasted red pepper and tomato soup topped with hemp seeds.

With love Jackie

Vegan Roasted Red Pepper and Tomato Soup

5.0 from 3 votes
Recipe by Jackie

    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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    6 thoughts on “Vegan Roasted Red Pepper and Tomato Soup”

      1. 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 🙂

    1. 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.

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