Whip up a batch of cozy, comforting, and healthy roasted red pepper tomato soup with just a few pantry staples. It's dairy-free and packed with flavor - perfect for quick weekday meals.
I’ve always loved soups; they’re cozy, comforting and a tasty way to get more vegetables into your daily diet, so as soon as the temperature start to dip you can find me with a pot of soup on the stove. This time of year it’s often a roasted red pepper and tomato soup.
A red pepper and tomato soup is one of the easiest soups you can make at home and its taste far surpasses anything you could get out of a can or carton from the store. It’s easy to throw together with a handful of pantry ingredients and is quick enough for a weekday meal. Smooth and velvety in a rich rust-colored shade, it’s got a little sass and spunk thanks to the fire-roasted vegetables. Using fire-roasting the peppers and tomatoes gives the soup an extra sweet and smoky depth of flavor
If you’ve every picked up a carton of tomato and roasted red pepper soup at the store you may have noticed two things: 1.) It never tastes quite as rich or flavorful as you’d hoped and 2.) Most contain dairy. So if you’re looking for a healthy alternative to store-bought soup that’s dairy-free yet still creamy and flavorful then you’ll want to give this vegan red pepper tomato soup a try!
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
A few pantry staples are all you need to get started.
- Roasted Red Peppers – While you can certainly roast your own peppers using jarred peppers is just as delicious and much more convenient.
- Tomatoes – You’ll need a can of diced tomatoes. I like smokiness of fire roasted tomatoes for this soup best but regular diced tomatoes will also work.
- Carrots – Carrots add a little sweetness to balance out the acidity of the tomatoes and pair well with the roasted red peppers.
- Garlic and Shallots – Finely minced garlic and shallots cooked in a bit of olive oil create the flavorful base for the soup. I like the more subtle taste of shallots here but feel free to substitute onion if that’s what you have.
- Spices – A combination of paprika and cayenne give the soup a little kick.
- Broth or Stock – Use a good quality no salt added vegetable broth or stock.
- Cashews – Cashews give the soup creaminess without the need for dairy. Just throw them in while the soup simmers and blend everything together when done for a creamy texture.
How to Make a Healthy Roasted Red Pepper and Tomato Soup:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll start by cooking the chopped carrots, garlic and shallot along with the spices in a bit of olive oil to soften.
- To that you’ll add the drained and chopped red peppers and the whole can of diced tomatoes along with the broth and cashews.
- Let the soup simmer for about 15-20 minutes then blend (either with an immersion blender or a blender) and serve.
Leftovers keep well in the fridge for at least 5 days so make a batch on Sunday and re-heat as necessary during the week.
Variations:
- Roast your own peppers instead. (See instructions in recipe card below.)
- Use regular diced tomatoes instead of fire roasted.
- Use ¼ of a yellow onion instead of shallot.
- Adjust spice levels up or down according to taste.
- Use water instead of broth or stock.
- Stir in coconut milk or dairy-free yogurt of choice for a creamy finish.
More Red Pepper Recipes:
Healthy Roasted Red Pepper and Tomato Soup
Whip up a batch of cozy, comforting, and healthy roasted red pepper tomato soup with just a few pantry staples. It's dairy-free and packed with flavor - perfect for quick weekday meals.
Ingredients
- 2 Tablespoon/30ml olive oil
- 1 shallot, finely diced
- 2 garlic cloves, finely minced or grated
- 2-3 medium carrot, finely chopped
- ½ teaspoon fine sea salt
- ¼ teaspoon paprika
- ⅛th teaspoon cayenne pepper
- 16 ounce/454g can of roasted red pepper, drained and coarsely chopped
- 14.5 ounce/411g jar of fire roasted tomatoes (with juices)
- 2 cups/480ml vegetable broth or filtered water
- ¼ cup/28g raw cashews
- Toasted almond slices for serving (optional)
Instructions
Heat olive oil in a large saucepan or soup pot, add shallot, garlic, carrots, salt and spices and cook until fragrant and shallots and carrots begin to soften (about 3-5 minutes).
Add peppers, can of diced tomatoes, broth or water and cashews; bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.
Puree soup in blender or with an immersion blender. Return to pot if necessary to gently reheat before serving, and garnish with toasted almond slices if desired.
Notes
How to Roast Peppers:
- Pre-heat broiler. Halve and seed 6 red peppers.
- Place peppers cut side down on two baking sheets and broil until skins are charred and the peppers are tender, (about 10-12 minutes.) Remove from oven, place into a heatproof bowl and cover bowl with a lid or plate for 15 minutes. When cool enough to handle, peel the charred skins away and coarsely chop the peppers.
Variations:
- Roast your own peppers. (See instructions above.)
- Use regular diced tomatoes instead of fire roasted.
- Use ¼ of a yellow onion instead of shallot.
- Adjust spice levels up or down according to taste.
- Use water instead of broth or stock.
- Stir in coconut milk or dairy-free yogurt of choice.
Storage:
Store in an airtight container in the fridge for up to 5 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 268Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 750mgCarbohydrates: 20gFiber: 5gSugar: 11gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Susannah says
This looks divine! Can't wait to try!