Vegan Roasted Red Pepper Tomato Soup

Vegan Roasted Red Pepper Tomato Soup

Vegan Roasted Red Pepper Tomato Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
Major inspo from Wanderlust Kitchen!
  • 2 large red bell peppers, halved, seeded and stems removed
  • 4 beefsteak tomatoes, halved
  • 2-3 garlic cloves (1 tbsp minced garlic)
  • 1 sweet onion, cut into large chunks
  • 1.5 (32-oz.) container vegetable broth
  • 1 (8-oz.) jar sundried tomatoes in olive oil
  • ¼ tsp red pepper flakes
  • ½ tsp ground pepper
  • ½ tsp sea salt
  • 1 tsp organic sugar
  1. Using tongs, heat bell peppers over open flame until blistered and tender. Let cool on plate.
  2. Add tomatoes, garlic, onion, ¾ container vegetable broth, and sundried tomatoes into high-powered blender (i.e. Vitamix) to blend on high until smooth, about 3-5 minutes. Make sure lid is tightly secured.
  3. Next, add blistered peppers and seasonings to blend on high for 2 more minutes.
  4. Pour in large pot along with rest of vegetable broth to heat over medium heat.
  5. Once temperature is hot enough, serve with freshly chopped basil.


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