Roasted Red Pepper Tomato Soup
This easy vegan roasted red pepper soup is easy to make with homemade roasted red peppers, diced tomatoes and just a few other healthy ingredients.
- Dietary Features: Vegan, gluten-free, oil-free and nut-free.
- Nutrition Features: Under 150 calories with 8 grams of fiber and 8 grams of protein per serving.
- Easy to make with just a few simple ingredients.
- Ready in less than 30 minutes.
- Can be made in advance and stored in the fridge or freezer.
Ingredient & Substitution Notes
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- Bell Peppers: You can use homemade or jarred roasted red peppers.
- Tomato: Use a 28 oz can of whole or diced tomatoes. I like the fire-roasted diced tomatoes from Muir Glen.
- Nutritional Yeast: Adds nutty, cheesy flavour to the soup and helps to thicken it. You can find this in most well-stocked grocery stores or health food stores and it’s readily available online.
- Broth: Any homemade or store-bought broth or stock you like works. You can use carton, cubes or powder. I usually just use bouillon cubes since they’re easy to keep on hand in the pantry.
- Basil: You can use dried basil or swap it for about 1/4 cup fresh basil.
You can scroll down to find the complete written recipe. In this section you’ll find step-by-step photos for those that want a quick visual reference and overview of steps.
Step 1: Roast the Red Peppers
Cut the bell peppers in half and discard the seeds. Smash each half down on a baking tray so it’s flat with the skin side up.
Broil the peppers in the oven until the skins are black and bubbly (place the rack near the top of the oven). This can take 10-20 minutes depending on your oven.
Let them cool enough to handle then peel and pick the black bits of the skin off. They’re now ready to use!
If you have more questions about this method, you can find more details here: How to Make Roasted Red Peppers.
Step 2: Blend the Soup
Once the peppers are ready, add them to a blender with the rest of the ingredients and blend until smooth.
I’d suggest starting with 1/2 cup vegetable broth and only adding more if needed to adjust the thickness to your liking.
Step 3: Heat or Store the Soup
Once blended, you can either store the soup for later or add it to a pot on the stovetop to heat it up and serve.
Thicker & Creamier: Swap the vegetable broth for coconut milk or cashew cream for a creamier soup. As written, it is creamy but it’s more brothy than made with coconut milk or cashew cream. Half broth and half cream also works well.
To use cashew cream if you don’t already have some on hand, blend 1/2 cup raw cashews and 1 cup of water until smooth and creamy. Once the cream is blended, you can add the rest of the ingredients and proceed with the recipe.
I only recommend this if you have a high-speed blender, otherwise you’ll need to soak the cashews first. You can read more about making cashew cream here.
Sautéed Veggies for Flavour & Nutrition: For more layers of flavour, onion, garlic and/or carrot can be added to the recipe. To do this, add 1 diced white onion, 3-4 minced cloves of garlic and 1 cup of chopped carrot to the soup pot you plan to use and saute them in water, broth or oil for 6-7 minutes.
Once softened, you can add the veggies to the blender with everything else and proceed with the recipe.
Seasoning Variations: The recipe calls for basil and you can use either fresh or dried. Oregano also works well in addition to basil, or you can swap the basil for fresh or dried dill or Italian seasoning. Paprika is also nice as an alternative spice. For some heat, add up to 1/2 tsp red pepper flakes or 1/4 tsp cayenne pepper.
This soup is lovely on it’s own for a light meal. Though it’s low in calories, it’s quite filling and provides 8 grams of protein and fiber per serving.
For a more substantial meal, serve with toasted sourdough bread for dipping, a homemade grilled cheese or quesadilla with your favourite dairy-free cheese, a chickpea burger or a salad like Broccoli Chickpea Salad, Mediterranean Orzo Salad or Roasted Chickpea Avocado Salad. It’s also pairs great with simple avocado toast for a healthy, delicious meal anytime of day.
For topping, try a sprinkle of fresh basil or parsley, dairy-free sour cream or cashew cream, fresh ground black pepper and/or a few croutons or pieces of cubed toasted bread.
Let the soup cool considerably before storing. It can be stored in a container in the fridge for up to 5 days or frozen in freezer-safe container for up to 4 months.
If frozen, thaw overnight in the fridge then reheat as needed on the stovetop or in the microwave until heated to your preference.
Did you try this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Roasted Red Pepper Tomato Soup
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4
- Category: Soup
- Cuisine: American
- Diet: Vegan
This roasted red pepper tomato soup is incredibly flavourful despite being made from just a few ingredients. After you roast the peppers, all you need to do is blend everything, heat and enjoy!
- 3 large or 5-6 small red bell peppers (approx. 650 g once de-seeded)
- 1 28 oz can whole or diced tomatoes
- 1/3 cup nutritional yeast (25 g)
- 1/2–1 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 so they lay flat, with the skins 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 until you can handle them. Once cooled enough to handle, peel off the heavily blackened bits of skin and discard. You don’t need to get every little bit of skin off but the black parts should come off fairly easily.
- Add the peppers to a blender with the rest of the ingredients, starting with 1/2 cup vegetable broth and adding more if needed to adjust the thickness of the soup to your preference.
- Blend all of the ingredients until smooth and creamy.
- If you’re serving right away, 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. If you’re making in advance, transfer to a container and store in the fridge.
Find detailed instructions on how to make roasted red peppers here.
Store in a sealed container 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
Loved this recipe! I had a large jar of roasted red peppers from Costco that I needed to use and this recipe was perfect. Of course, real quick and easy as I didn’t have to roast the peppers. I also added lots of red pepper flakes as we love a little kick.
Wow! Deryn, this is soo tasty, healthy and as you say sooo simple to do! I didn’t put the nutritional yeast in.! Thank you again. You are some woman! Making my life a lot easier!
Aww, thanks so much Esther! So glad you like this recipe. It’s a fave of mine too, so easy to make!
What’s the white stuff in it?
It’s just some plain coconut yogurt for topping. Cashew sour cream is also good!
I think I have tried every tomato soup recipe on the internet and have never found one I have liked, until now! This soup was absolutely perfect, sweet, tangy and perfectly seasoned! Loved it so much, I made a second batch immediately after tasting the soup from the first batch, hope it freezes well! Thank you for another great recipe!
Isn’t it so good?! I couldn’t get over how good it tastes for being so simple. I’m so glad you liked it.