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Calories: 653kcal
This roasted red pepper and tomato soup is the perfect transition from summer to fall. With the natural sweetness of ripe tomatoes and the smoky depth from roasted red peppers, it’s packed with bold flavors. The hint of smoked paprika adds complexity, while the optional cayenne gives it a gentle kick. This soup is completely vegan, making it both hearty and healthy. Plus, it freezes beautifully, so make a big batch now and enjoy it as the weather cools down. Serve it with grilled cheese or avocado toast for the ultimate comfort meal!
Ingredients
- 8-9 medium Tomatoes about 2.2 kg, cored and quartered
- 3 Red bell pepper about 450 g, seeded and quartered
- 2 small yellow onions cut into wedges
- 2 tbsp Olive Oil divided
- 6 Garlic unpeeled
- 960 ml vegetable broth 4 cups
- ¼ tsp Smoked Paprika
- Pinch Cayenne Peppers optional
- Salt
- Black Pepper to taste
Instructions
Prep the veggies:
- Preheat the oven to 190°C (375°F) and line two baking sheets with parchment paper. Arrange the quartered tomatoes on one sheet, and the red peppers and onion wedges on the other. Drizzle 1 tbsp olive oil on each tray and toss the veggies until coated. Place the garlic cloves (unpeeled) on the sheet with the peppers and onions.
Roast the vegetables:
- Place the tomatoes on the top rack and the peppers and onions on the middle rack of your oven. Roast for 35-45 minutes until the vegetables are tender and slightly golden on the edges. Let the vegetables cool for a few minutes after roasting.
Boil the broth:
- In a large soup pot, bring the vegetable broth to a boil over medium-high heat. Peel the roasted garlic cloves and add them to the pot, along with the roasted tomatoes, peppers, and onions.
Simmer:
- Stir in the smoked paprika, cayenne (if using), and ¼ tsp salt. Reduce the heat to maintain a gentle simmer and cook for 10 minutes, letting the flavors meld together.
Blend the soup:
- Use an immersion blender to purée the soup directly in the pot, or transfer the soup to a blender in batches and blend until smooth. Once blended, season the soup to taste with additional salt (I added ½ tsp more) and freshly ground black pepper.
Serve or store:
- Serve the soup hot with your favorite sides, or let it cool and store in the fridge for up to 4 days. This soup freezes well for up to 6 months—just thaw and reheat when ready!
Notes
Roasting the vegetables is the key to unlocking their rich, sweet flavors. If you want a creamier texture, stir in a splash of cream or coconut milk after blending. You can also top your soup with fresh basil or a dollop of sour cream for extra indulgence. For freezing, use glass jars or airtight containers and make sure to leave room for expansion at the top. This soup is perfect for meal prep, making it a convenient, healthy option for busy days.
Roasted red pepper and tomato soup is the best way to savor those late-summer flavors. The smoky roasted peppers combined with the sweetness of tomatoes make this soup irresistible. It’s easy to whip up and pairs perfectly with any of your favorite comfort foods. Freeze a batch and save it for a chilly evening when you want a quick, hearty meal.
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Estimated Nutrition:
Calories: 653kcal (33%)Carbohydrates: 91g (30%)Protein: 15g (30%)Fat: 32g (49%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 4gMonounsaturated Fat: 21gSodium: 3913mg (170%)Potassium: 3374mg (96%)Fiber: 22g (92%)Sugar: 55g (61%)Vitamin A: 21673IU (433%)Vitamin C: 608mg (737%)Calcium: 190mg (19%)Iron: 5mg (28%)
