Name: Creamy Roasted Tomato and Red Pepper Soup to Warm Your Soul
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2.2 pounds Fresh Tomatoes (Substitute with fire-roasted canned tomatoes if fresh aren't available.); 3 pieces Red Bell Peppers (About 450 g / 1 pound.); 2 pieces Onions (Cut into wedges or halves.); 2 heads Garlic (Enhances flavor with a mellow aroma.); 3 tbsp Extra Virgin Olive Oil (Can be replaced with other oils if desired.); 1 tsp Italian Seasoning (A mix of oregano, basil, and thyme.); 1 pinch Cayenne Pepper (Optional; add according to taste.); Salt and Freshly Ground Black Pepper (To taste.); 2-3 cups Vegetable Broth (Helps achieve the perfect consistency when blending.); 1 cup Oat Cream or Full-Fat Coconut Cream (Cashew cream works as a delightful alternative.); Extra Olive Oil (Drizzle for garnish.); Sourdough Bread (For serving.)

As I stood in my kitchen, the aroma of roasting vegetables wafted around me, instantly whisking me away to a cozy café on a rainy afternoon. That familiarity inspired me to create my vibrant Creamy Roasted Tomato and Red Pepper Soup. Each bowl is a warm embrace, filled with the rich flavors of sweet red peppers and luscious tomatoes, making it perfect for a hearty dinner or simple meal prep. This delightful soup is vegan and gluten-free, ensuring that everyone at your table can enjoy it without a second thought. With just a handful of fresh ingredients, you’ll not only nourish your body but also ignite your passion for homemade comfort food. Curious to find out how to whip up this wholesome delight? Let’s dive into the recipe!

Why Is This Soup So Special?

Comforting, the Creamy Roasted Tomato and Red Pepper Soup feels like a warm hug on a chilly day. Rich Flavors of roasted vegetables shine through, creating a delightful balance of sweetness and acidity. Vegan and Gluten-Free means everyone can indulge without dietary concerns. Quick & Easy preparation makes it perfect for busy weeknights or meal prepping for the week ahead. Plus, it pairs wonderfully with a crisp salad or Tomato Avocado Tuna for a complete meal! You’ll find this soup is perfect for cozy gatherings or to savor alone—once you try it, you’ll keep coming back for more!

Creamy Roasted Tomato and Red Pepper Soup Ingredients

For the Base

Fresh Tomatoes – Approximately 2.2 pounds provide the rich essence needed for the soup. Substitute with fire-roasted canned tomatoes if fresh aren’t available.
Red Bell Peppers – 3, about 450 g / 1 pound, brings sweetness and a vibrant color to the dish.
Onions – 2, cut into wedges or halves, add depth and a hint of sweetness to the flavor profile.
Garlic – 2 heads, enhances flavor with a mellow aroma; roast for deeper taste.

For the Seasoning

Extra Virgin Olive Oil – 3 tbsp, used for roasting to add richness; can be replaced with other oils if desired.
Italian Seasoning – 1 tsp, brings a beautiful herbaceous note; a mix of oregano, basil, and thyme.
Cayenne Pepper (optional) – Pinch, adds a touch of heat; adjust according to your taste.
Salt and Freshly Ground Black Pepper – To taste; essential for enhancing all the flavors.

For the Creaminess

Vegetable Broth – 2-3 cups, helps achieve the perfect soup consistency when blending.
Oat Cream or Full-Fat Coconut Cream – 1 cup, provides a luscious, creamy texture; cashew cream works as a delightful alternative.

For Serving

Extra Olive Oil – Drizzle for garnish, enhancing flavor with a touch of richness.
Sourdough Bread – For serving; its crust complements the creamy soup beautifully.

This Creamy Roasted Tomato and Red Pepper Soup is not just a meal; it’s a warm embrace in a bowl, perfect for any occasion!

Step‑by‑Step Instructions for Creamy Vegan Roasted Tomato and Red Pepper Soup

Step 1: Preheat Oven
Begin by preheating your oven to 400°F (200°C). This high temperature is essential for roasting the vegetables, allowing them to caramelize beautifully and enhance their natural sweetness. As the oven heats, you can prepare the vegetables for roasting, ensuring they are ready for the next step.

Step 2: Prepare Vegetables
On a large baking sheet, arrange approximately 2.2 pounds of fresh tomatoes, three seeded and quartered red bell peppers, and two wedges of onions. Drizzle them with three tablespoons of extra virgin olive oil, then sprinkle one teaspoon of Italian seasoning, a pinch of cayenne pepper if desired, and salt and pepper to taste. This mixture will contribute to the robust flavor of your Creamy Roasted Tomato and Red Pepper Soup.

Step 3: Roast Garlic
Take two whole heads of garlic and slice off the top portion of each head, exposing the cloves inside. Nestle the garlic heads on the baking sheet with the other vegetables. Roasting the garlic along with the vegetables will infuse your soup with a mellow and aromatic flavor.

Step 4: Roast Vegetables
Place the baking sheet in the preheated oven and roast the vegetables for 40 to 50 minutes. Keep an eye on them, stirring halfway through to ensure even charring and tenderness. The tomatoes and bell peppers should become soft and slightly charred, while the garlic becomes fragrant and caramelized, which is crucial for your soup’s depth of flavor.

Step 5: Blend Soup
After roasting, carefully transfer the vegetables to a blender. Squeeze the roasted garlic out of its skins into the blender, then add 2 to 3 cups of vegetable broth. Blend everything until smooth, allowing the blended mixture to transform into a lush, velvety base for your Creamy Vegan Roasted Tomato and Red Pepper Soup.

Step 6: Simmer
Pour the blended soup mixture into a large pot placed over medium heat. Stir in one cup of oat cream or full-fat coconut cream, which will provide a rich, creamy texture. Allow the soup to simmer gently for about 10 minutes, stirring occasionally. This step is vital for melding the flavors and allowing the creaminess to fully develop.

Step 7: Serve
Once simmered, ladle the soup into bowls, and if desired, garnish with a drizzle of extra olive oil and a swirl of more cream for visual appeal. Pair your warm, comforting Creamy Vegan Roasted Tomato and Red Pepper Soup with toasted sourdough bread for a delightful, hearty meal that will satisfy your cravings.

What to Serve with Creamy Roasted Tomato and Red Pepper Soup

Elevate your dining experience with delightful accompaniments that complement the warmth of this velvety soup.

Crusty Sourdough Bread: Perfect for dipping, its crunchy exterior and soft center bring a delightful texture contrast to the creamy soup.
Grilled Cheese Sandwich: The gooey, melted cheese pairs beautifully with the rich flavors of the soup; it’s a nostalgic classic that everyone loves.
Classic Caesar Salad: The crisp romaine and tangy dressing add freshness, balancing the soup’s heartiness with a bright crunch.
Garlic Knots: Soft, buttery knots with a hint of garlic provide a savory bite, making each scoop of soup even more satisfying.
Roasted Vegetable Platter: A variety of roasted seasonal vegetables not only enhances the meal’s visual appeal but also adds a rich, earthy flavor.
Herbed Quinoa Salad: Nutty quinoa tossed with fresh herbs and citrus brightens the plate and provides a delightful contrast to the soup’s sweetness.
Sparkling Water with Lime: This refreshing drink offers a palate-cleansing effect, enhancing the overall dining experience without overpowering your meal.
Lemon Sorbet: A light and zesty dessert, the sorbet cleanses the palate after the meal and adds a sweet note to conclude the dining experience.

Make Ahead Options

These Creamy Roasted Tomato and Red Pepper Soup are perfect for meal prep enthusiasts! You can chop the vegetables (tomatoes, bell peppers, and onions) and store them in an airtight container up to 3 days in advance, ensuring that they retain their freshness and vibrant flavors. Additionally, the roasted garlic can also be prepared ahead of time. When you’re ready to serve, simply preheat your oven, roast the prepped vegetables for about 40-50 minutes and blend them with the roasted garlic and vegetable broth. For the creamiest result, add the oat cream just before simmering the soup, allowing you to enjoy this hearty dish with minimal effort and time on busy weeknights!

Expert Tips for Creamy Roasted Tomato and Red Pepper Soup

Roasting Perfection: Ensure your vegetables are well-spaced on the baking sheet. This allows them to roast evenly, enhancing the flavors in your Creamy Roasted Tomato and Red Pepper Soup.
Garlic Gold: Don’t rush the roasting of garlic; it should be soft and caramelized for the best flavor. Squeeze it directly into the blender for smoothness.
Season Wisely: Taste your soup again after blending and before serving to adjust any seasoning like salt and pepper. This step ensures a balanced flavor.
Creamy Consistency: If you prefer a thicker soup, blend in less vegetable broth initially and adjust based on your desired consistency.
Heat Control: Start with a small pinch of cayenne pepper, as you can always add more heat after tasting the soup to cater to your preference.

Creamy Roasted Tomato and Red Pepper Soup Variations

Feel free to get creative and customize your beloved soup with these delightful twists!

Dairy-Free: Swap oat cream for cashew cream for a deliciously nutty flavor and ultra-creamy texture.
Heat Boost: Add a diced jalapeño or a dash of crushed red pepper flakes during roasting for an extra kick. Ignite your taste buds with a bit more heat!
Herbaceous Twist: Toss in fresh basil or thyme leaves after blending to elevate the aromatic profile of your soup. This fresh addition brings a lovely herbal brightness to each bowl.
Spiced Up: Try using smoked paprika in place of cayenne for a warm, smoky flavor that adds depth to your hearty soup.
Roasted Veggie Medley: Incorporate other roasted veggies such as zucchini, carrots, or sweet potatoes for added nutrients and a lovely variety of flavors. Each vegetable brings its unique essence, enhancing the overall dish.
Creamy Coconut: Use full-fat coconut cream to impart a luscious tropical vibe to your soup, taking your taste buds on a delightful adventure!
Cheesy Goodness: Stir in nutritional yeast at the end for a cheesy flavor without dairy, perfect if you’re looking for another layer of umami.
Garnish Galore: Top each serving with crispy chickpeas or toasted pumpkin seeds for a satisfying crunch alongside that mouthwatering creaminess. This delightful texture contrast will elevate your soup experience.

Looking for pairing ideas? This soup makes a fabulous companion to Tomato Avocado Tuna or a cozy grilled cheese sandwich! Don’t forget, you can freeze leftovers for a quick meal option later on, just like with my Shrimp Corn Bisque. Enjoy experimenting!

How to Store and Freeze Creamy Roasted Tomato and Red Pepper Soup

Fridge: Store in an airtight container for up to 5 days. Allow the soup to cool completely before sealing it tight to preserve flavor and freshness.

Freezer: Freeze in airtight containers or freezer bags, leaving some space for expansion. This soup can be frozen for up to 3 months—perfect for meal prep!

Reheating: Thaw overnight in the fridge before reheating. Warm the soup gently on the stovetop, stirring frequently. You may need to add a splash of vegetable broth to restore its creamy texture.

Leftovers: If you have leftover Creamy Roasted Tomato and Red Pepper Soup, consider using it as a base for pasta sauce or as a flavorful addition to stews!

Creamy Roasted Tomato and Red Pepper Soup Recipe FAQs

What type of tomatoes should I use for this soup?
Absolutely! For the best flavor, I recommend using fresh, ripe tomatoes—2.2 pounds works wonders. If fresh tomatoes aren’t available, fire-roasted canned tomatoes are a tasty substitute. Look for ones without added sugars or preservatives to keep things healthy!

How long can I store the Creamy Roasted Tomato and Red Pepper Soup in the fridge?
You can store this delicious soup in an airtight container for up to 5 days. Be sure to let it cool completely before sealing it tightly to keep the flavors vibrant and fresh!

Can I freeze this soup?
Yes! Freezing is a fantastic way to save leftovers or make ahead for meal prep. Transfer the soup into airtight containers or freezer bags, leaving some space for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy it, just thaw overnight in the fridge and reheat!

What if my soup turns out too watery?
Very! If your soup is too watery for your preference, try simmering it longer on the stovetop to reduce the liquid. Alternatively, you can add a bit more oat cream or coconut cream to thicken it. Blending in some extra roasted tomatoes can also help achieve that rich, velvety texture!

Is this soup safe for pets or allergies?
While this soup is vegan and gluten-free, it’s essential to note that garlic can be toxic to dogs and cats. Always check that all ingredients will be safe for your furry friends, especially if you’re sharing! Additionally, make sure to adjust the recipe for any specific allergies by replacing ingredients, like using coconut cream instead of oat cream for nut allergies.

Should I modify the recipe for personal taste preferences?
Absolutely, the more the merrier! Feel free to adjust the spice level by omitting the cayenne or adding your favorite herbs. You can also play around with the creaminess by using different types of non-dairy milk or cream alternatives. Enjoy making it your own!