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Roasted Red Pepper Tomato Soup (Dairy-free!)

Major inspo from Wanderlust Kitchen!
Course Soup
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Rachael DeVaux


  • 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
  • 1/4 tsp red pepper flakes
  • 1/2 tsp ground pepper
  • 1/2 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, 3/4 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.