Roasted Tomato and Red Pepper Soup
An easy vegan tomato soup made from ripe tomatoes, onion, garlic, and basil in 30 minutes. Smooth, comforting, and naturally gluten-free.
Equipment
- Large pot
- Immersion blender
- Wooden spoon
Ingredients
- 2 lb tomatoes ripe, halved
- 2 red bell peppers halved and seeded
- 1 onion quartered
- 4 cloves garlic unpeeled
- 3 tbsp olive oil
- 2 cups vegetable broth
- ¼ cup basil fresh
- ¼ cup plant cream optional
- Salt and black pepper to taste
- Chili flakes optional
Instructions
- Heat the oven to 200°C (400°F) and line a large baking tray.
- Spread the halved tomatoes, red peppers (cut side down), onion, and garlic on the tray. Drizzle with the olive oil and season with salt and pepper.
- Roast for 30 to 35 minutes, until the peppers are blistered and the tomatoes are soft and caramelized at the edges.
- Let cool for a few minutes, then peel the pepper skins if you want a smoother soup and squeeze the garlic out of its skins.
- Tip everything into a pot, add the vegetable broth and basil, and simmer for 5 to 10 minutes.
- Blend until smooth with an immersion blender, then stir in the plant cream if using.
- Taste and adjust the salt and pepper, add chili flakes if you like, and serve warm.
Notes
Roast the tomatoes first for a deeper flavor. Use about 800 g canned tomatoes out of season. Stir in plant cream for a creamy version. Freezes up to 3 months.