{"id":21338,"date":"2022-01-02T07:52:59","date_gmt":"2022-01-02T13:52:59","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/?p=21338"},"modified":"2022-09-12T11:50:56","modified_gmt":"2022-09-12T17:50:56","slug":"roasted-tomato-red-pepper-soup-vegan","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/roasted-tomato-red-pepper-soup-vegan\/","title":{"rendered":"Creamy Vegan Roasted Tomato & Red Pepper Soup"},"content":{"rendered":"

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<\/a><\/p>\n

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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. <\/strong><\/p>\n

Roasting the veggies beforehand gives it a much deeper, more developed flavor. I\u2019ve also provided the option of using coconut milk in the broth if you\u2019d like to take it in that direction.<\/strong><\/p>\n

Gather round friends, it\u2019s 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.<\/span><\/p>\n

Roasted Red Pepper Soup Vegan – Easy & Creamy<\/h2>\n

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.<\/span><\/p>\n

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<\/a>? So good!<\/span><\/p>\n

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.<\/span><\/p>\n

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. <\/span><\/p>\n

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\u2026) fairly small. More surface area equals more flavor in their case.<\/span><\/p>\n

There\u2019s 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\u2019s had a day in the refrigerator, but it certainly doesn\u2019t 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.<\/span><\/p>\n

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\u2019s natural sharpness.<\/span><\/p>\n

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Tips and Tricks:<\/b><\/h2>\n