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    Home » Recipes » Soups

    Roasted Red Pepper and Tomato Soup

    Published: Mar 28, 2021 · Modified: Apr 21, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    Unbelievably flavourful roasted red pepper tomato soup! It’s creamy, fresh, warming and completely aromatic. Roasting the veggies before blending amplifies the deliciousness and every single bite is bursting with flavour.

    White bowl full of tomato soup with basil and croutons on top.

    This recipe was originally published in September 2018. It has been updated for content and photos.

    Just like my tomato bisque, this soup uses fresh tomatoes for the absolute best, fresh flavour. Adding in some other roasted veggies like peppers, onion and garlic takes it over the top!

    Serve it with some crusty bread, grilled cheese, croutons or this incredibly delicious air fryer garlic bread!

    Why you’ll love it

    • Creamy, without dairy, using cashews for all that luscious texture you’re looking for.
    • It’s healthy and wholesome, low in calories and low in fat with an oil free option, too.
    • Bursting with flavour! Kind of hard to believe how a few simple ingredients transforms into a bowl of absolute deliciousness.
    • Simple to make with no complicated steps. Just roast, blend and enjoy.
    • Naturally gluten free, dairy free, vegan and vegetarian friendly, soy free, and corn free. That makes this dish free from common allergens and suitable for most eaters. (There’s a nut free option too, if needed.)
    • You can make it in advance and it freezes well too!
    Two bowls of tomato soup with croutons in the center and basil garnish.

    How to make it

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Here’s what you’ll need.

    Ingredients needed to make roasted red pepper soup on grey deck.

    Chop up your veggies and arrange them on a large baking tray lined with parchment paper. Then drizzle them with the oil, and sprinkle with the seasoning. (photo 1)

    Roast for 30-40 minutes, until the pepper skins are blackened. (photo 2)

    NOTE: For oil free, drizzle the veggies with water or broth instead, and check on them more frequently to ensure they don’t burn.

    Veggies on tray before and after roasting.

    Peel your pepper skins as best you can, but don’t worry if there are a few stubborn pieces. Just remove the majority for the best flavour. (photos 3-4)

    Skins being peeled off of roasted red peppers.

    Remove the garlic from their skins and transfer all the veggies to a high speed blender. Then add the broth and cashews and blend until smooth. (photos 5-8)

    Blender with roasted veggies, cashews and broth being blended into soup.

    Then serve with croutons and fresh basil and enjoy.

    Spoonful of tomato soup being held over bowl.

    Commonly Asked Questions

    What kind of tomatoes should I use?

    For roasting, I love using vine ripened or plum tomatoes for the most delicious results. But either way, make sure they’re ripe. Cherry or grape tomatoes also make great roasted tomatoes, but keep a close eye on them if you go this route, as they’ll roast much faster due to their small size.

    Can I make it nut free?

    Yes, if needed you may sub the cashews for raw sunflower seeds or pepitas. If you cannot have seeds either, you may omit and use 4 tablespoons of tomato paste instead, to thicken your soup.

    How long do leftovers keep?

    You may store your roasted red pepper tomato soup in a sealed container in your fridge for up to 4 days. Just reheat on stove top and mix well if there’s any separation. You may also reheat in your blender, if you have a powerful one, like a Vitamix.

    Can I freeze it?

    Yes. Use a freezer safe, air tight container and you may freeze your soup for up to 3 months. Make sure to leave a little space for expansion.

    Expert Tips

    • For oil free, drizzle the veggies with broth but make sure to check on them often and add more water or broth if needed.
    • Don’t peel your garlic before roasting or your garlic may burn. The peel will remove very easily once roasted.
    • Use fresh, ripe tomatoes, for the best results. Canned or jarred will not work well here.
    • Make sure the pepper skins are nicely blackened so the skins peel off easily. You may place them in a bowl with a dish towel on top to steam them after roasting, if you’re having trouble peeling.
    • Blend your soup for a couple extra minutes if you have a high speed blender to heat it up more, if your veggies have cooled.
    • If you do not have a high speed blender, soak your cashews in boiling hot water for 20-30 minutes and then drain, before adding to your blender. (You can do this while the veggies are roasting.)

    More delicious soups

    • Vegan Mushroom Soup (Veloute)
    • Creamy Broccoli Soup
    • Butternut Squash Soup
    • Healthy Broccoli Potato Soup
    • Potato Leek Soup
    • Jalapeno Popper Soup

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    White bowl full of tomato soup with basil and croutons on top.

    Roasted Red Pepper and Tomato Soup

    Unbelievably flavourful roasted red pepper tomato soup! It's creamy, fresh, warming and completely aromatic.
    5 from 6 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Course: Appetizer, Soup
    Cuisine: American, Canadian
    Servings: 4 servings
    Calories: 112kcal

    Equipment

    Picture of blender on white background.
    Vitamix Blender

    Ingredients

    • 3 red bell peppers quartered
    • 1 pound vine ripened tomatoes or plum tomatoes quartered (approx. 5-7 plum tomatoes)
    • 1 yellow onion quartered
    • 4 large garlic cloves DO NOT PEEL
    • 1 tablespoon avocado oil optional, *for oil free, omit and use broth instead
    • ½ teaspoon dried parsley
    • ½ teaspoon dried basil
    • 3 cups low sodium vegetable broth
    • ¼ cup raw cashews
    • salt + pepper to taste

    Optional Garnishes

    • fresh basil or parsley
    • croutons
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 425 degrees F convection bake, and line a large baking sheet with parchment paper. Arrange your veggies in a single layer and drizzle with the oil (if using) and sprinkle with the parsley and basil.
    • Roast the veggies for 30-40 minutes, or until the pepper skins have somewhat blackened, then remove from the oven. Peel your peppers once cool enough to touch. (The skins will come off easily, but if there's any stubborn pieces, just leave them on.)
    • Peel the garlic, they will pop out very easily once roasted and place in your blender, along with ALL remaining ingredients, except any garnishes. Blend until smooth, taste for salt and pepper and adjust if necessary.
    • Serve garnished with fresh basil, croutons, crackers or black pepper.

    Notes

    For oil free, drizzle the veggies with broth instead but make sure to check on them often and add more water or broth if needed.
    Don’t peel your garlic before roasting or your garlic may burn. The peel will remove very easily once roasted.
    Use fresh, ripe tomatoes, for the best results. Canned or jarred will not work well here.
    Make sure the pepper skins are nicely blackened so the skins peel off easily. You may place them in a bowl with a dish towel on top to steam them after roasting, if you’re having trouble peeling.
    Blend your soup for a couple extra minutes if you have a high speed blender to heat it up more, if your veggies have cooled.
    If you do not have a high speed blender, soak your cashews in boiling hot water for 20-30 minutes and then drain, before adding to your blender. (You can do this while the veggies are roasting.)
    Leftovers keep refrigerated for up to 4 days, or freeze in a freezer safe, air tight container for up to 3 months.

    Nutrition

    Calories: 112kcal | Carbohydrates: 17g | Protein: 5g | Fat: 4g | Sodium: 187mg | Potassium: 583mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3741IU | Vitamin C: 133mg | Calcium: 36mg | Iron: 2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    286 shares

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    1. Carol

      May 05, 2021 at 1:31 pm

      5 stars
      Just got your email this morning and made it immediately for lunch as luckily I had all the ingredients! Such a wonderful, delicious and simple to make soup. Thanks as always for your reliable recipes Rosa!

      Reply
      • Rosa

        May 05, 2021 at 1:44 pm

        Oh yay! Thrilled to hear that Carol. Thanks so much for the review. 🙂

        Reply
    2. Brenda

      May 05, 2021 at 1:24 pm

      Hi
      Looks delish. Cashews are NOT low in fat; they’re very high in fat.

      Reply
      • Rosa

        May 05, 2021 at 1:44 pm

        Hi Brenda, yes cashews are high in fat. However, the recipe only calls for 1/4 cup in the entire batch. That means one bowl of soup (one fourth of the recipe) is quite low in fat at 4g a serving. That said, you may omit the cashews entirely if want to keep this one fat free. Hope you enjoy! 🙂

        Reply
    3. Leanne

      May 05, 2021 at 9:08 am

      5 stars
      Delicious soup for a spring day.

      Reply
      • Rosa

        May 05, 2021 at 1:38 pm

        Thanks Leanne, glad you enjoyed. 🙂

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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    286 shares