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Tomato and Red Pepper Soup Recipe

A silky vegan soup made with roasted tomatoes, red peppers, and herbs for smoky-sweet comfort.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 170
Ingredients Method Notes

Ingredients
  

  • Tomatoes: 5 medium halved
  • Red bell peppers: 3 large halved and seeded
  • Onion: 1 large chopped
  • Garlic: 6 cloves unpeeled
  • Olive oil: 3 tbsp
  • Vegetable broth: 5 cups
  • Salt: 1 tsp
  • Black pepper: 1/2 tsp
  • Fresh basil: 1/2 cup leaves
  • Lemon juice: 1 tbsp

Method
 

  1. Preheat oven to 400°F.
  2. Place tomatoes, peppers, garlic, and onion on baking sheet. Drizzle with olive oil, roast 25 minutes.
  3. Transfer roasted vegetables to pot.
  4. Add vegetable broth, salt, and pepper. Simmer 10 minutes.
  5. Blend until smooth. Stir in basil and lemon juice.
  6. Serve hot with crusty bread.

Notes

Nutritional Values (per serving)

  • Calories: 170
  • Total Fat: 8g
  • Saturated Fat: 1.3g
  • Carbohydrates: 22g
  • Fiber: 6g
  • Protein: 4g

Vitamins and Minerals (per serving)

  • Vitamin C: 120%
  • Vitamin A: 50%
  • Folate: 20%
  • Potassium: 18%
  • Iron: 10%

Additional Notes/Tips

  • Add a pinch of smoked paprika for extra depth.
  • Garnish with vegan cream for indulgence.
  • Serve with roasted chickpeas for crunch.