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Vegane Tomaten Paprikasuppe mit einem Klecks Cashew Creme

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. 

Cuisine Italian
Keyword vegan roasted tomato soup, vegan tomato soup
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Calories 200 kcal

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

  1. 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.

  2. 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.

  3. 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.