The best soup recipe for the cold weather months! This Roasted Red Pepper Tomato Soup is super healthy, vegan, and dairy free. An added bonus is that this recipe is easy and ready in only 30 minutes for busy weeknight dinners. Pair with fresh basil, croutons, or is you aren't vegan grilled cheese bites for the perfect finish. #tomatosoup #healthy #vegan #dairyfree #30minutemeal
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5 from 5 votes

Roasted Red Pepper Tomato Soup

The perfect healthy, vegan cool weather staple. Smooth and silky and great for lunch or dinner. This also saves well and makes wonderful leftovers. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Main Dish, Soup
Cuisine: American
Keyword: creamy vegan tomato soup, easy tomato soup recipe, Roasted Red Pepper Tomato Soup
Servings: 6 Servings
Calories: 124kcal
Author: Caitlyn Erhardt

Ingredients

  • 2 Tbsp Olive Oil
  • 1/2 White Onion Roughly Chopped
  • 2 Sweet Red Peppers
  • 1 Pint Grape Tomatoes
  • 2 28 Oz Cans Whole Peeled Tomatoes
  • 3 Tsp Red Wine Vinegar
  • 8 Cloves Fresh Garlic Peeled
  • Salt To Taste
  • Pepper To Taste
  • 1 Tsp Red Pepper Flakes Optional

Instructions

  • Preheat oven to 400 and line a cookie sheet with parchment paper and set aside. Remove seeds and core from red peppers and slice into four pieces each. Next, peel the garlic and set on a cutting board. Smash each piece of garlic with the side of a knife. 
  • Add red peppers, grape tomatoes and chopped onion, and garlic to the cookie sheet. Sprinkle with olive oil and top with salt, pepper and red pepper flakes if using. Roast on the center rack for 20 minutes.
  • While the vegetables are roasting, add the whole peeled tomatoes and red wine vinegar to a large pot. Cover and let simmer. 
  • After 20 minutes remove the vegetables from the oven and add everything to the large pot with the tomatoes and stir to combine. *See recipe notes for optional simmer. 
  • Using an immersion or stand blender, blend the soup until smooth and no chunks remain. Serve warm and enjoy! 
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Notes

*You can simmer the soup after you add the roasted vegetables to develop more flavor if you wish. If you are in a hurry or just do not want to wait you can blend and serve immediately. 
*Optional topping ideas: Croutons, fresh basil, grilled cheese bites (featured), or fresh grated Parmesan. 

Nutrition

Serving: 6Servings | Calories: 124kcal | Carbohydrates: 17.6g | Protein: 3.4g | Fat: 4.9g | Saturated Fat: 0.7g | Cholesterol: 0mg | Sodium: 384mg | Potassium: 248mg | Fiber: 3.7g | Sugar: 10.1g | Vitamin A: 3050IU | Vitamin C: 247.5mg | Calcium: 50mg | Iron: 1.8mg
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