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Roasted Red Pepper Tomato Soup

Prep Time 10 minutes
Cook Time 15 minutes
Author Rachael DeVaux


  • 3-4 large red bell peppers
  • 1/2 yellow onion
  • 4-5 vine-ripe tomatoes
  • 2 tbsp extra virgin olive oil or avocado oil
  • 1 tsp sea salt
  • 1 tsp minced garlic
  • 1.5 cups organic vegetable broth (I use low-sodium)
  • 3 tbsp nutritional yeast
  • ground pepper, to taste
  • 1/2 cup fresh basil leaves


  • 1/2 avocado, diced
  • 1/4 cup fresh basil leaves


  1. Preheat oven to Broil – 500 degrees F and cover a sheet pan with parchment paper.

  2. Slice red peppers around stem and lay flat, skin-side up, on parchment paper. Roughly chop onion, slice tomatoes in quarters and add to parchment paper. Drizzle with oil, sea salt, and garlic, if using.

  3. Broil for 12-15 minutes, or until peppers are starting to char.

  4. Add all contents from sheet pan to Vitamix A3300 blender, along with vegetable broth, nutritional yeast, basil and pepper. Tap the soup function on the touch screen and let blend until smooth (about 5 minutes, 45 seconds).

  5. No need to heat up-- the blender does it for you! Serve with fresh basil, avocado, pepper and a sprinkle of nutritional yeast. Enjoy! :)