Introduction
This creamy plant-based soup combines sweet roasted red peppers with ripe tomatoes for a comforting and nutritious meal. It is simple to prepare and perfect for any season.
Why You’ll Love This Recipe
I love this recipe because it is rich in flavor, naturally vegan, and uses wholesome ingredients. The roasting process enhances the vegetables sweetness, creating a delicious depth without added cream.
Ingredients
- 3 large red bell peppers, halved and seeded
- 6 medium ripe tomatoes, halved
- 1 large onion, chopped
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400 degrees Fahrenheit. Place red pepper halves and tomato halves cut-side down on a baking sheet with onion and garlic. Drizzle with olive oil and roast for 30 minutes until vegetables are tender and slightly charred.
- Transfer roasted vegetables to a large pot. Add vegetable broth, smoked paprika, and oregano. Bring to a simmer over medium heat and cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer in batches to a blender and blend until smooth, then return to pot.
- Season with salt and black pepper to taste. Simmer for an additional 5 minutes to allow flavors to meld.
- Ladle soup into bowls. Garnish with fresh basil leaves and serve warm.
Nutrition Information
Serving Size: 4 servings
Calories: 180
Protein: 4g
Serving Suggestions
Serve with crusty whole-grain bread or a side salad for a complete meal. A dollop of dairy-free yogurt adds creaminess.
Recipe Variations
For a spicier version, add a pinch of red pepper flakes before blending. You can also stir in a handful of spinach or kale at the end for extra greens.
Chef’s Tips
Roasting the vegetables deepens the flavor, so do not skip this step. If the soup is too thick, thin it with a little extra broth or water. This soup freezes well for up to 3 months.
Recipe Details
Prep Time: 15 minutes
Cook Time: 45 minutes