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Roasted red pepper tomato soup consists of a creamy soup made from charred red bell peppers combined with tomatoes, fragrant basil and homemade vegetable stock. It’s low carb and perfect to consume any time of year.

I’m a huge fan of roasted red peppers, they are my favourite type of peppers to use in recipes – I adore that bright red colour and their sweet note. Depending on what the recipe to hand is, I do try my very best to opt for sweet red peppers so long as it doesn’t compromise the favour.

Today I thought it would be appropriate to present you with one of my favourite soup recipes – roasted red pepper tomato soup, granted the title is quite a mouthful (well not literally, you know what I mean) but the taste is mind blowing.

I’m very particular about tomato soup, I hate anything that isn’t mild-moderately seasoned, so much so that I seldom purchase any type of tomato soup from the supermarket.

One notable reason for that is due in part to the artificial ingredients which obliterate the natural vitamins and minerals and also because of the level of sodium used to disguise the flavour or to rather mask how under seasoned the dish truly is.

The above description is the main reason why I’d much rather cook my own soup from scratch. I have complete control over what goes into the recipe and most importantly you won’t find any toxic ingredients included either.

This immune boosting recipe will certainly aid sustenance doing the cold, dark and dismal days. Alternatively, it’s actually a soup dish that I enjoy during the sweltering heat because it is so light and fragrant. For me it’s a the perfect low calorie appetizer.

Not to sound like I am bragging or anything but I have made this particular recipe for countless friends and family members while hosting dinners and they ALWAYS ask for seconds. I was initially taken aback by this because clearly they adored the taste as much as I do.

It’s so good that I felt compelled to share the recipe with my lovely readers so you can have the same impact on your loved ones too.

Reasons you will love this recipe

It’s low fat and low carb making it perfect for weight loss.

You can mop it up with some rustic gluten free bread.

It’s a dirt cheap recipe.

A great way to use up any leftovers in the fridge.

It’s freezer friendly and a dish you can make ahead of time

Even kids will adore this soup and any picky eaters.

The steps

Preheat the oven to gas mark 4 or 180C/356F.

Line a roasting pan with parchment paper, now arrange the chopped bell peppers and tomatoes on the pan before coating with 2 tbsp of olive oil

Proceed to roast in the oven for 20 minutes or until slightly charred..

In a medium sized saucepan pour in the other 2tbsp of oil then begin to saute the garlic and onions until translucent on medium heat

Add the carrot and celery to the saucepan, cook for a further 2-3 minutes, ensure to stir and season the veggies with the pink salt and black pepper throughout the given time.

Pour the stock into the pan along with the roasted tomatoes and bell peppers.

Transfer the contents of the saucepan into a blender (or use an immersion stick) with the fresh basil leaves or dried basil, then blend until smooth.

Return to the pan to heat (unless using a machine like the Vitamix which heats the soup) then serve accordingly

Can you freeze the soup?

Yes! If you want to double the batch or simply stock up on any leftovers, be sure to grab some freezer friendly containers, divide the soup into them and freeze the soup down.

It should last for up to 2 months when frozen. Defrost the soup before re-heating it.

Is it absolutely important to roast the bell peppers and tomatoes?

YES! In fact it’s so crucial that it’s pointless making the soup if you have no intentions of doing so. The roasting technique is what imparts a DEEPEN flavour. That’s a total game changer! Don’t skip this skep, it’s no different from when I make Tomato Choka.

Can you make this soup ahead of time?

Yes, you can chop up, slice and peel any ingredients in advance to hasten the preparation process.

Notes and tips

Roasting the tomatoes and red peppers are key to imparting the full flavour of the veggies, albeit this may lengthen the actually cooking process (not by too much).

of the veggies, albeit this may lengthen the actually cooking process (not by too much). However, I do strongly suggest roasting the vegetables to experience the depth of flavour in its entirety.

in its entirety. I used my trusty homemade vegetable stock

This is a freezer friendly recipe . so freeze the leftovers for another day.

. so freeze the leftovers for another day. Double, triple or quadruple the batch to freeze and/or reheat at your leisure.

to freeze and/or reheat at your leisure. Store the soup in your refrigerator and consume within 3-4 days.

You are more than welcome to adjust the seasoning to taste (add more basil, black pepper or pink salt to taste)

More vegan soup recipes

**Don’t forget to comment below and star rate if you have tried my recipes. Let’s be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Vegan Roasted Red Pepper Tomato Soup Delicious low fat roasted red pepper and tomato soup in great for cozy up to in the fall or winter time. 5 from 2 votes Print Pin Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4 servings Calories: 213 kcal Author: Charla Ingredients 3 medium sized sweet red bell peppers 3 medium sized sweet red bell peppers

6 large tomatoes 6 large tomatoes

2 1/2 cups of vegetable stock see post 2 1/2 cups of vegetable stock see post

1 large carrot chopped (or 2 small ones) 1 large carrot chopped (or 2 small ones)

3 cloves of garlic peeled 3 cloves of garlic peeled

1 medium onion chopped 1 medium onion chopped

1 celery stalk chopped 1 celery stalk chopped

7 large fresh basil leaves or 1tbsp of dried basil 7 large fresh basil leaves or 1tbsp of dried basil

1/2 tsp of black pepper 1/2 tsp of black pepper

1/2 tsp of himalayan pink salt 1/2 tsp of himalayan pink salt

4 tbsp of olive oil 4 tbsp of olive oil Instructions Preheat the oven to gas mark 4 or 180C/356F

Line a roasting pan with parchment paper, now arrange the chopped bell peppers and tomatoes on the pan before coating with 2 tbsp of olive oil

Proceed to roast in the oven for 20 minutes or until slightly charred..

In a medium sized saucepan pour in the other 2tbsp of oil then begin to saute the garlic and onions until translucent on medium heat

Add the carrot and celery to the saucepan, cook for a further 2-3 minutes, ensure to stir and season the veggies with the pink salt and black pepper throughout the given time.

Pour the stock into the pan along with the roasted tomatoes and bell peppers.

Transfer the contents of the saucepan into a blender (or use an immersion stick) with the fresh basil leaves or dried basil, then blend until smooth.

Return to the pan to heat (unless using a machine like the Vitamix which heats the soup) then serve accordingly Notes Roasting the tomatoes and red peppers are key to imparting the full flavour of the veggies, albeit this may lengthen the actually cooking process (not by too much).

of the veggies, albeit this may lengthen the actually cooking process (not by too much). However, I do strongly sugges t roasting the vegetables to experience the depth of flavour in its entirety.

in its entirety. I used my trusty homemade vegetable stock

This is a freezer friendly recipe . so freeze the leftovers for another day.

. so freeze the leftovers for another day. Double, triple or quadruple the batch to freeze and/or reheat at your leisure.

to freeze and/or reheat at your leisure. Store the soup in your refrigerator and consume within 3-4 days.

You are more than welcome to adjust the seasoning to taste (add more basil, black pepper or pink salt to taste) Nutrition Calories: 213 kcal | Carbohydrates: 19 g | Protein: 3 g | Fat: 15 g | Saturated Fat: 2 g | Sodium: 904 mg | Potassium: 723 mg | Fiber: 5 g | Sugar: 12 g | Vitamin A: 7229 IU | Vitamin C: 142 mg | Calcium: 36 mg | Iron: 1 mg Tried this Recipe? Tag me Today! Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy