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.
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!
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.
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.
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)
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)
Then serve with croutons and fresh basil and enjoy.
Commonly Asked Questions
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.
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.
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.
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.
- 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
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- 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
- fresh basil or parsley
- 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.