Roasted Red Pepper Tomato Soup

GFVGVDFNS

Bowl of simple homemade Roasted Red Pepper Tomato Soup topped with fresh basil

Hey, hey, hey it’s tomato soup! With its buddy roasted red pepper. Oh, they’re going to hit it off so well, I just know it.

Roasted red pepper and onions on a baking sheet

Three on-the-vine tomatoes for making soup

I’d never made tomato soup before – I know. What the heck? But I fixed that this week.

In the midst of some chilly winter weather I had serious a craving for grilled cheese and tomato soup, so I got to work. The recipe is inspired by one I found in the Sprouted Kitchen cookbook, only it’s a vegan version with the addition of roasted red pepper.

Fresh tomatoes and roasted vegetables for making homemade soup

10 ingredients and simple seasonings –  you likely have everything you need on hand right now. If you’ve never taken the leap and made your own tomato soup, now is the perfect time to do it. Besides, you already have a grilled cheese to use as a spoon. A big, cheesy, delicious spoon.

This soup can be made as intensely flavorful as you wish by simply adding more garlic, salt and pepper, fresh herbs and/or additional tomato paste. It can also be made more rich by adding real cream. I opted for almond milk to keep it dairy free, but I can imagine the real stuff would send it over the top.

I loved how filling and satisfying it was and am excited that I now have a go-to tomato soup recipe as it’s one of my favorite winter dishes. Hope you enjoy it as much as we did.

Bowl of Vegan Roasted Red Pepper Tomato Soup topped with fresh basil

Roasted Red Pepper Tomato Soup

A simple vegan tomato soup with roasted red pepper, vine ripened tomatoes and garlic. Ten ingredients, simple flavors.
Author Minimalist Baker
Print
Big bowl of our simple Vegan Roasted Red Pepper Tomato Soup recipe
4.93 from 13 votes
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Course Entree, Side
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 3 ripe, vine ripened tomatoes
  • 3 cloves garlic
  • 1/2 large yellow onion
  • 1 medium red pepper
  • 1 Tbsp extra virgin olive oil
  • 1 28-oz. can peeled, whole plum tomatoes (I used San Marzano)
  • 3-4 Tbsp tomato paste
  • Sea salt and black pepper
  • 1 cup low-sodium veggie broth
  • 1/2 cup plain almond milk

Instructions

  • Preheat oven to 350 degrees F (176 C).
  • Cut tomatoes and onions into wedges and remove some of the tomato seeds with your fingers. Remove seeds from red pepper and cut into even slices.
  • Place all of the veggies, including the garlic, on a baking sheet, drizzle with olive oil, a generous pinch of sea salt and black pepper and toss. Roast for 40-45 minutes, or until the veggies are tender, lightly browned and close to half their original size. Remove from oven and set aside.
  • In a large pot over medium to medium-high heat, add canned tomatoes, veggie broth, tomato paste, the slightly-drained vine-ripened tomatoes and the roasted veggies. Add another pinch of salt and pepper, stir and bring to a low boil.
  • Reduce heat and simmer for 10 minutes. Then use an immersion blender, food processor or blender to puree your soup (leave some whole veggies if you prefer more texture).
  • Return to pot and add plain almond milk (and more broth if it’s too thick for your liking). You can also sub cream or regular milk.
  • Cook for 5-10 minutes more on medium to medium-low heat and serve warm.
  • Optional garnishes: pesto, oregano, parsley, roasted red pepper flake, vegan parmesan cheese, basil, garlic croutons. Will keep in the fridge for several days.

Notes

*Nutrition information is a rough estimate.
*Adapted from sprouted kitchen

Nutrition (1 of 4 servings)

Serving: 1 g Calories: 184 Carbohydrates: 36 g Protein: 3.3 g Fat: 4.6 g Saturated Fat: 0.5 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 5.5 g Sugar: 26 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!






    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maggie, we haven’t tried those modifications, but we think they might work! Let us know how it goes!

  1. Bianca says

    Delicious! Super easy to make. Used 5 mini bell peppers in lieu of the 1 red. Also added another cup or so of broth as a personal preference. Used an immersion blender. Didn’t add almond milk and the consistency was plenty luscious. Husband thought it was the best!

  2. Natalia says

    Can someone answer the question about which tomatoes to drain? Recipe says vine-ripened but the recipe also suggests these are roasted with the vegetables? Thank you.

  3. Marissa says

    I’ve made this so many times and this is by far one of the best soups I’ve made .. ? Thanks for such a great recipe !!

  4. Nidhi says

    Just made a batch of this and enjoying while studying on a cold autum night in Australia. Thank you for the recipe!

  5. Mo says

    Update: I made this soup and there’s no need to drain the canned tomatoes. Just plunk everything in the pot with the roasted veggies. I forgot to add the “milk” but it’s fine without. I also added a bunch of Italian seasoning and it’s great. Instagram photo @hippiespinster.

  6. Bec says

    This looks great! The directions are slightly confusing when describing what to add to the pot. It says to add the “slightly- drained vine -ripened tomatoes and the roasted veggies.” Aren’t the tomatoes part of the roasted veggies? I want to make sure I am making this correctly! Thank you!

  7. Alex says

    My mom made this soup for a starter on Christmas eve, it was delicious! Although I am the only vegan in the family, everybody loved it! I could hardly resist even just eating the roasted veg off the oven sheet haha :) Thank you so much for the recipe!

  8. Maya says

    I adore this recipe! I’ve started making it for friends and family when we gather for the winter holidays (what a festive red color!) and pair it with baked potato wedges. I also add in a bit of smoked paprika for extra warmth – everyone loves it :)

  9. bonnie rubinow says

    You give nutritional info as s serving being a bowl. 1 cup? 1.5? 2 cups? carbs are higher than I was hoping so I need to know the serving size in cups, if you can provide it, please. thank you!

  10. Vandana says

    I made this for lunch for my family. All the adults loved it. I did use the cream instead of the almond milk. It was over the top! Quick, healthy, delish!

  11. Yurie says

    This looks great and I would love to try this but I can’t find any kind of vegetable broth in my country. Any substitute recommendations?

    • San says

      Hi, just add loads of veg, including onions, leeks, carrots, parsley and anything else you have lying around, simmer for an hour in water and drain. There is your vegetable broth !

  12. Kris says

    I just made this with what I had around, baby red & orange bell peppers, garlic, olive oil, tomato paste, cans of low sodium V8 instead of fresh tomatoes, organic vegetable broth, black pepper & minced onion, low fat condensed milk. Turned out pretty good. Fact is, with sweet peppers and tomatoes, you can’t go wrong. Followed the cooking part of the recipe exactly, just had different ingredients. Thanks!

  13. Andrea Roselli says

    Making this now…are the canned tomatoes and the vine-ripened both supposed to be roasted? A little confused and thought others would like to know as well. :)

    • Mira says

      I, too, would like to know where the canned tomatoes enter the recipe steps. I followed the instructions (mostly) and they were left on the counter.
      Review: The soup is excellent, even before adding almond milk (I didn’t, or red bell pepper). I did add a cucumber for moisture, some spicy red pepper flakes, basil and twice the garlic.

  14. Katie @ Youth Literature Reviews says

    THANK YOU!! One of the worst things about giving up milk was giving up my beloved roasted red pepper and tomato soup from Trader Joe’s. I can’t wait to try this!

  15. Emmanuelle says

    I made it two days ago… And am preparing another one right now! As I didn’t have almond milk, I used unsweetened soy milk. This soup is absolutely delicious, thanks! :)

  16. Hana says

    Hi, I recently found your site and find here some excellent cooking inspiration. I tried this tomato soup this weekend and it was delicious. I didn’t have any almond milk and stock around, but I loved this recipe and already shared it with my friend, who loved it as well. Thank you!

  17. Andrea Gurine says

    Made this with a friend this weekend…so delicious! My friend added shrimp to her leftovers and said it was amazing. Thanks for another wonderful recipe.

  18. E says

    Always love your recipes.
    Gotta say though I don’t like the change in aesthetic. The new iconic photography is pretty severe and the font worsens the effect- doesn’t really feel like a minimalist and fresh take on the food itself (which I really do love!)

  19. Rebecca says

    mmmmmmm….so so so very hungry now. I don’t know if I have the patience to make your soup at the moment. It will have to be done later on tonight. Perhaps I will have something sweet for lunch. thanks so for recipe.

  20. Kierstan @ Life {and running} in Iowa says

    I make a very similar soup based on my mom’s non-vegan version. I swapped out the cream and used coconut milk (canned, full-fat) instead – sOUper delicious!

  21. Sincerely Jill says

    Wow, talk about a food photographer! Your site is gorgeous! I made my way here by the means of Delicate Dots (Jaclyn) and My Yellow Umbrella (Alina), and i’m so glad I did. I, myself, am a fellow Kansas girl currently living in NC. Love your work, and I’m glad to see another foodie in KS!