Creamy Vegan Roasted Tomato & Red Pepper Soup
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Vegan Roasted Tomato Red Pepper Soup – so easy to prepare and very versatile. Serve hot or cold as an appetizer or a simple lunch. Super creamy thanks so coconut milk and/ or cashew cream. Jump to Recipe
This Vegan Roasted Tomato Red Pepper Soup is both easy to prepare and very versatile. It can be served right away, or prepared in advance; hot or cold; and as an appetizer or a fully satisfying main.
Roasting the veggies beforehand gives it a much deeper, more developed flavor. I’ve also provided the option of using coconut milk in the broth if you’d like to take it in that direction.
Gather round friends, it’s Cozy Time! As winter drags on I find myself craving more and more hearty soups for quick, easy meals that I can curl up with on the couch and – time permitting – perhaps even a good book.
Roasted Red Pepper Soup Vegan – Easy & Creamy
This recipe for Vegan Roasted Tomato Soup is easily one of my favorites. The most important aspect to me is roasting your veg in the oven before any of it goes into the pot to help develop the much deeper and more complex flavors of the ingredients.
I am particularly fond of adding in roasted red peppers. They are my favorite and I am obsessed with the smoky sweet and spicy flavor! Have you tried my paprika pasta? So good!
Honestly, if bell peppers were cheaper I might forgo the tomatoes entirely, but I try to get as many of them in as I can.
The goal of this vegan roasted tomato soup recipe is for the base to be primarily tomatoes, but this vegan soup recipe makes an excellent starting point for clearing all the bits and bobs out of your veggie drawer.
The roasting then blending helps balance out the different cooking times required by different vegetables. My only caution would be to cut anything particularly starchy (squashes, potatoes etc…) fairly small. More surface area equals more flavor in their case.
There’s very little work involved in putting this recipe together. Roughly chop, roast, simmer, blend – and voila! Personally, I find this soup to taste even better after it’s had a day in the refrigerator, but it certainly doesn’t suffer from being served right away. It does well in the fridge for 2-3 days in a sealed container, or for several months in the freezer.
Another important element of this recipe for me is to include the garlic with the vegetables halfway through their roasting time. This makes for a much smoother garlic flavor throughout your soup and removes a lot of the garlic’s natural sharpness.
Tips and Tricks:
- Roasting your garlic along with the veggies will help cut the garlic’s natural sharpness and give you a better flavor overall
- If using coconut milk, replace 1 cup of broth with 1 can of coconut milk
- Proper seasoning with salt and pepper before roasting will make a huge difference to your final product. Don’t be shy.
- If you’re using a food processor instead of a standard or immersion blender, remember that the lid probably doesn’t seal very well against high volumes of liquids. Consider blending your soup a portion at a time.
- Thick blankets and fuzzy slippers make soup taste better. It’s science.
More easy Vegan Soup Recipes:
★ Did you make and love this vegan roasted red pepper soup recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Vegan Roasted Tomato Red Pepper Soup
Vegan Roasted Tomato Red Pepper Soup - so easy to prepare and very versatile. Serve hot or cold as an appetizer or a simple lunch. Super creamy thanks so coconut milk and/ or cashew cream.
Ingredients
- 4 cloves garlic unpeeled
- 5 small ripe tomatoes cored and halved
- 3 medium red bell peppers quartered and seeded
- 2 tablespoons olive oil
- 1 medium onion halved
- Salt and pepper
- 2 cups/500 ml vegetable or chicken broth for a creamy soup, use 1 cup broth and 1 cup coconut milk or soy cream or oat milk
- ½ teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 cup cream or cashew cream
- Pinch of chilli flakes
- 1 teaspoon balsamic vinegar optional
- 1 tsp sugar
Instructions
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Preheat oven to 400F/200C. Place the tomatoes, peppers and onion, cut side up, in a large baking pan or a rimmed baking sheet. Drizzle with olive oil, and sprinkle generously with salt and pepper. Place on the middle rack of the oven, and bake for 40 minutes until roasted and tender, turning the vegetables after 20 minutes. Peel the garlic. and add in 20 minutes into the baking time, so halfway through when you turn the veggies. Allow to cool slightly.
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Bring the broth to a boil in a large pan over high heat, then add the vegetables, oregano, paprika, chilli, and vinegar, if using. Let simmer on medium heat for 5 minutes, then stir in the cream and remove from the heat. Puree the soup using an immersion blender until smooth with some texture (if you don’t have one, transfer to a food processor and process until pureed). Season with salt and pepper. Add sugar, if you want. It intensifies the flavor. For a thinner soup, you can add water.
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The flavor improves after a day of refrigeration, so be sure to save your leftovers for lunch the day after.
Recipe Notes
- Roasting your garlic along with the veggies will help cut the garlic’s natural sharpness and give you a better flavor overall
- If using coconut milk, replace 1 cup of broth with 1 can of coconut milk
- Proper seasoning with salt and pepper before roasting will make a huge difference to your final product. Don’t be shy.
- If you’re using a food processor instead of a standard or immersion blender, remember that the lid probably doesn’t seal very well against high volumes of liquids. Consider blending your soup a portion at a time.
- Thick blankets and fuzzy slippers make soup taste better. It’s science.
1/2 what of cream or cashew cream? Cup?