The best simple, healthy vegan soup for chilly months — Roasted Red Pepper Tomato Soup. Ready in about 30 minutes, freezer-friendly, and perfect for cozy weeknights.
Happy January! After the busy holiday season I like to return to recipes that are easy, comforting, and light. This roasted red pepper tomato soup is one of my go-to post-holiday meals: it’s vegan, quick to make, and full of roasted vegetable flavor.
The soup is naturally dairy-free, but if you aren’t strictly vegan a few grated Parmesan shavings or grilled cheese bites make a delicious finish. It reheats well and freezes nicely, so it’s a reliable option for lunches and simple dinners.
Kitchen Tools
- Large pot
- Baking sheet (cookie sheet)
- Immersion blender or stand blender
- Basic prep tools: knife, cutting board, stirring spoon
Ingredients
- 2 tablespoons olive oil
- ½ white onion, roughly chopped
- 2 sweet red peppers, seeded and quartered
- 1 pint grape tomatoes
- 2 (28 oz) cans whole peeled tomatoes
- 3 teaspoons red wine vinegar
- 8 cloves fresh garlic, peeled
- Salt and pepper, to taste
- 1 teaspoon red pepper flakes (optional)
How To Make Roasted Red Pepper Tomato Soup
This soup is straightforward: roast the vegetables to concentrate flavor, combine with canned tomatoes, then blend until silky smooth. If you have a little extra time you can simmer the combined soup for deeper flavor, but it’s delicious straight after blending thanks to the roasting step.
Roast the Veggies
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove seeds and stems from red peppers and cut each pepper into large pieces. Roughly chop the onion; large chunks are fine since everything will be blended.
- Place the peppers, grape tomatoes, chopped onion, and peeled garlic on the baking sheet. Drizzle with olive oil and season with salt, pepper, and red pepper flakes if using.
- Roast on the center rack for about 20 minutes, until the vegetables are softened and nicely caramelized.
Complete the Soup
- While the vegetables roast, pour the canned whole peeled tomatoes into a large pot. Add the red wine vinegar, cover, and let the tomatoes simmer gently to develop flavor.
- When the roasted vegetables are ready, add them to the pot with the tomatoes and stir to combine. If you have time, simmer the combined mixture for 10–15 minutes to meld the flavors. This step is optional.
- Use an immersion blender or transfer in batches to a stand blender and puree until the soup is smooth and free of lumps. Taste and adjust seasoning as needed. Serve warm.
Pairing Ideas
This roasted tomato soup pairs beautifully with a variety of sides. Try one of these:
- Sandwiches — classic grilled cheese, roasted eggplant sandwich, or any hearty melt.
- Salads — a crisp Caesar, spinach and apple, or a simple mixed greens salad.
- Roasted vegetables — extra roasted broccoli, asparagus, or Brussels sprouts make a filling plate.
- Bread bowl — serve the soup inside a hollowed round loaf for a fun presentation.
Topper Ideas
Toppings that complement the soup:
- Grilled cheese bites (vegetarian)
- Homemade croutons (vegan)
- Fresh basil leaves (vegan)
- Freshly grated Parmesan (vegetarian)
- A spoonful of basil pesto (vegetarian)
More Healthy Recipes
Vegan Black Bean Soup · Caprese Avocado Toast with Balsamic Glaze · Roasted Veggie Enchiladas · Veggie Quesadillas · Vegan Veggie Burrito Bowl
Common Questions
Stored in an airtight container, homemade roasted tomato soup keeps for 3–4 days in the refrigerator. It also freezes well for longer storage.
Reheat gently on the stovetop over low–medium heat for 5–10 minutes, stirring occasionally, or microwave in short bursts until hot throughout.
Yes. Transfer cooled soup into heavy-duty freezer bags, remove excess air, and freeze for 4–6 months. Defrost in the refrigerator overnight or submerge the sealed bag in cold water to speed thawing, then warm on the stove or in a slow cooker.
I hope this warm, comforting soup becomes a winter favorite. Tell me your favorite toppings!
Happy Eating!
Roasted Red Pepper Tomato Soup
Author: Caitlyn Erhardt
The perfect healthy, vegan cool-weather staple. Smooth, silky, and great for lunch or dinner. Makes excellent leftovers and freezes well.
Prep Time: 5 mins · Cook Time: 25 mins · Total Time: 30 mins
Servings: 6 · Calories: 124 kcal per serving
Ingredients
- 2 tablespoons olive oil
- ½ white onion, roughly chopped
- 2 sweet red peppers, seeded and quartered
- 1 pint grape tomatoes
- 2 (28 oz) cans whole peeled tomatoes
- 3 teaspoons red wine vinegar
- 8 cloves fresh garlic, peeled
- Salt and pepper, to taste
- 1 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove seeds and core from red peppers and slice into large pieces. Peel the garlic and lightly smash each clove.
- Arrange peppers, grape tomatoes, chopped onion, and garlic on the baking sheet. Drizzle with olive oil and season with salt, pepper, and red pepper flakes if using. Roast for 20 minutes.
- While the vegetables roast, combine the whole peeled tomatoes and red wine vinegar in a large pot. Cover and simmer gently to build flavor.
- After roasting, add the vegetables to the pot with the tomatoes and stir to combine. If desired, simmer another 10–15 minutes for deeper flavor.
- Blend the soup with an immersion blender until smooth, or transfer in batches to a stand blender and puree until silky. Serve warm.
Notes
You can simmer the combined soup after adding the roasted vegetables to develop more flavor, but it’s also delicious blended and served immediately. Optional toppings include croutons, fresh basil, grilled cheese bites, or grated Parmesan.
Nutrition (per serving)
- Calories: 124 kcal
- Carbohydrates: 17.6 g
- Protein: 3.4 g
- Fat: 4.9 g
- Saturated Fat: 0.7 g
- Cholesterol: 0 mg
- Sodium: 384 mg
- Potassium: 248 mg
- Fiber: 3.7 g
- Sugar: 10.1 g
- Vitamin A: 3050 IU
- Vitamin C: 247.5 mg
- Calcium: 50 mg
- Iron: 1.8 mg
Thank you for sharing and enjoy this cozy soup!