Soups And Stews

Roasted Red Pepper And Tomato Soup

This is an elegant spin on the original tomato soup. It has a classy taste and is full of robust smokey flavor. It is super simple to make and requires little work.

I make this a lot during the cold season and its great for when you’re under the weather.


1 red bell pepper

10 tomatoes, halved and seeded

1 onion, diced

1 tsp basil, chopped

1/2 tsp oregano, chopped

1 tsp coconut sugar

salt and pepper to taste

2 1/2 cups vegetable broth


  1. Preheat the oven to 350*. Cut the tomatoes in half and cut out the core and squeeze out the seeds. Place them cut side down on a sheet pan lined with a Silpat.
  2. Cut the bell pepper in half and cut out the seeds and place the bell pepper cut side down along with the tomatoes. Bake for about 12-15 minutes or until charred.
  3. Carefully remove the bell pepper and tomatoes and place in a bowl and cover with a lid and let stand for 30 minutes.
  4. When they are cool enough to handle, carefully remove the skin and discard the skin. Place the bell pepper and tomatoes in blender or food processor and set aside.
  5. In a saucepan over medium heat add a little bit of water and onion and cook until the onions are tender and soft. Add the basil and oregano and cook for about 2 minutes. Pour into the blender/processor with the tomatoes and blend until smooth. Pour back into the saucepan and turn the heat back to medium.Add the sugar and  Cook for about 20- 25 minutes. Add the vegetable stock, salt, and pepper. Stir to combine and cook for an additional 10-12 minutes. Check seasoning and add more if needed. Ladle into serving bowls and serve.

I like to serve this with vegan grilled cheese.

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