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Roasted Red Pepper & Tomato Soup (Vegan)

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Roasted Red Pepper and Tomato Soup
  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: Vegan

There are less than 5 ingredients in this roasted red pepper and tomato soup. Smoky and full of flavors, it’s an easy vegan dish or starter for chilly days.

Ingredients

Scale
  • 5–6 medium (approx. 6 cups / 1,2 kg) tomatoes, chopped
  • 1 medium white onion, sliced
  • 2–3 Tablespoons olive oil
  • Salt
  • 1 small garlic head
  • 2 large red bell peppers
  • 1 teaspoon paprika, to taste
  • Salt and pepper, to taste
  • 1/4 – 1/2 cup (60 – 120 ml) water
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons olive oil

Instructions

  1. Preheat your oven to 400 F (200 C), and line a large baking sheet with parchment paper.

For the roasted vegetables:

  1. Place the tomatoes and onion onto the prepared baking sheet and generously drizzle some olive oil over.
  2. Place the garlic head on a large piece of tin foil and drizzle with a little oil. Wrap the garlic up tightly and place onto the baking sheet.
  3. Roast for about 20 minutes, stirring onions and tomatoes halfway through. Let cool a little bit, then peel the garlic to keep the cloves only.

For the red peppers:

  1. Preheat the oven on the grill position and when it’s warm enough, grill the red pepper on all sides until the skin darkens. When ready, remove from the oven, lay out in a plate and cover with a medium size bowl. Let it cool for a while and then remove the skin and seeds.
  2. In a blender or using a hand mixer, mix all the roasted vegetables together with water, vinegar, olive oil. Season with paprika, salt and pepper, adjusting the seasoning to taste. Add a little bit more water if too thick, a little less if you like your soup creamy.
  3. Serve warm, with croutons and fresh basil.

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https://www.delscookingtwist.com/roasted-red-pepper-tomato-soup-vegan/