Roasted Red Pepper Tomato Soup
This roasted red pepper tomato soup is about to become your new favourite quick and easy dish. It is so easy to make and you don’t even need a pot! Once you roast the peppers it’s just a matter of blending everything to creamy perfection.
How to Make Roasted Red Peppers
Making your own roasted red peppers is very simple, no fancy equipment or ingredients needed. All you need is red peppers! To make them either line a baking pan with tin foil or a silicone baking mat, cut the peppers in half, remove the seeds and smash them flat on the pan with the insides facing down. Once they’re ready to go, broil them until they start to blacken. This usually takes about 10-15 minutes. That’s it!
After they come out of the oven let them sit for 5-10 minutes until you can handle them and then pick of the black bits before adding to the blender.
You can find detailed instructions on how to make roasted red peppers here.
About Nightshade Vegetables
Tomatoes and red peppers, like eggplant, red pepper flakes, paprika and potatoes, are members of the nightshade family. What does this mean? Well, for the majority of people, it’s no big deal as most people have no problem consuming nightshades. Where they may come into play is for people struggling with an autoimmune disease, a digestive sensitivity to them or anyone struggling with inflammatory gut and digestive issues in general.
Nightshades are completely healthy for the majority of people, just keep in mind they can cause reactions in some people, much like wheat or dairy might. If you have leaky gut or an autoimmune disease such as rheumatoid arthritis, after eating nightshades watch for symptoms such as joint pain, digestive issues, reddening of your skin or any type of inflammatory response.
The benefits of eating these foods are many, so I wouldn’t recommend eliminating them from your diet if you don’t have to, it’s just something to be aware of.
This easy soup is vegan, very low in fat, gluten-free, oil-free and despite all that, seriously packed with flavour. I actually can’t get over how delicious and flavourful it is!
I added red chili flakes for some spice so it has a bit of a kick to it but you can go ahead and leave those out if you don’t want it spicy. I also used a generous dose of nutritional yeast which gives it an amazing, cheesy, salty flavour and boosts the protein content.
More Healthy Soups
Here are some more delicious vegan soups you’ll love:
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- 3 large or 5-6 small red bell peppers (approx. 650 g once de-seeded)
- 1 28 oz can whole or diced tomatoes, with the juices
- 1/3 cup nutritional yeast (25 g)
- 1 cup vegetable broth (250 mL)
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tsp dried basil
- 1/2 tsp red pepper flakes (omit if sensitive to spice or add up to 1 tsp for more heat)
- To roast the red peppers, turn the oven on to broil.
- Cut your peppers in half and remove the seeds then smash each half down on a baking tray pan so it’s flat, with the skin facing up.
- Broil the peppers until they’re starting to blacken, approximately 15-20 minutes. Once they’re done remove from the oven and let cool for 5-10 minutes until you can handle them. Once somewhat cool, peel off the heavily blackened bits of skin and discard.
- Add the peppers to a blender with the rest of the ingredients.
- Blend all of the ingredients until very smooth.
- Pour the contents into a pot on the stovetop and bring to a light simmer to heat through or heat by the bowl in the microwave as needed. Bring to a lights simmer to heat through and enjoy!
Find detailed instructions on how to make roasted red peppers here.
Store in the fridge for up to 5 days or freezer for up to 3 months.
- Serving Size: 1/4 of recipe (approx. 400 g)
- Calories: 137
- Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 8 g
- Protein: 8 g
Keywords: roasted red pepper tomato soup