Vegan Roasted Bell Pepper & Tomato Soup

Roasted bell pepper & tomato soup (5)

Creamy, smoky, flavorful. What more would you want in a tomato soup? This is my variation on the comforting classic.

Roasting the tomatoes, peppers, onions and garlic intensifies their flavor 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 flavor in its entirety. You can purée them into a rich, creamy broth or leave the consistency a little chunky, if you prefer. The recipe can be doubled easily; refrigerate or freeze half for another time.

This soup is creamy, rich and hearty. It makes a filling dinner paired with crusty bread and salad.

You’ll love the roasted bell pepper tomato soup’s flavor! Make this healthy and diet-friendly recipe, ideal for this season.

Preparation Time – 10 mins

Cooking Time – 20 mins

Serves – 4

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Ingredients –

4 ripe tomatoes

2 large red bell peppers

1 onion, cut into thin wedges

1 carrot, chopped

4 large cloves garlic, peeled

2 tablespoon chopped fresh basil

1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

2 cups vegetable stock or water

1 tablespoon + 1 teaspoon olive oil

½ teaspoon black pepper powder

½ tea spoon Himalayan pink salt

How to go about it –

  1. Using tongs, heat bell peppers and tomatoes over open flame until blistered and tender. Let it cool on plate. OR Preheat the oven to 180 degree C. Line a roasting pan with parchment paper, now arrange the chopped bell peppers and tomatoes on the pan before drizzling with olive oil. Proceed to roast in the oven for 20 minutes or until slightly charred.
  2. In a medium sized saucepan heat the oil then begin to sauté the garlic and onions for 1 minute.
  3. Add the carrots to the saucepan, cook for a further 3 minutes, ensure to stir and season the veggies with the salt and pepper throughout the given time.
  4. Pour the stock into the pan along with the roasted tomatoes and bell peppers.
  5. Transfer the contents of the saucepan into a blender with the fresh basil leaves and thyme, then blend until smooth.
  6. Return to the pan to heat stirring occasionally. Taste for seasoning adjustments.
  7. Serve hot with little toast croutons or a grilled cheese sandwich. Enjoy!

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Note –

  • This is a freezer friendly recipe, so freeze the leftovers for another day or double, triple or quadruple the batch to freeze and reheat at your leisure.
  • The peppers should be charred on all sides when finished. Place in a bowl and cover for 20 minutes to steam (this will help the skins come off with ease). Peel, remove the stem and deseed. If the seeds are sticking, gently run the pepper under a stream of water.

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Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Face book with the hash tag #paarulzkitchen!

Roasted bell pepper & tomato soup (4)


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