Vegan Roasted Tomato and Red Bell Pepper Soup

Continuing in my winter series of soups, today I am presenting the recipe for Vegan Roasted Tomato and Red Bell Pepper Soup. I made a large batch of this as I was on a drink-soup-to-combat-a-cold mission.

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I like soups made of roasted vegetables as I find the flavour richer. On the blog, you will find recipes for:

• Creamy, Vegan Roasted Pumpkin Soup
• Roasted Carrot Soup
• Roasted Tomato Soup

Today, I am adding to this list with this recipe for a Roasted Tomato and Red Bell Pepper Soup. I like this soup because the red bell pepper helps cut through the tanginess of the tomato and gives the soup a slightly sweet flavour. Also, it deepens the colour of the soup and of course, adds to the nutrition. 🙂

This soup is vegan and gluten-free. In addition, because it uses nothing but vegetables, it also makes for a low-calorie yet filling meal without compromising on nutrition. You can make it a full meal by adding some bread and/or salad on the side. I make a large batch of this soup, refrigerate it and have it over a few days.

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How to Make Silky Vegan Roasted Tomato and Red Bell Pepper Soup

1. Before you start
   • Do not add the onions and garlic to the roasting pan along with the tomatoes in the beginning. If you do, they will char and burn as they do not need to much time to roast.
   • There is a load of flavour in the oil and juices left behind on the pan after roasting. Add them to the soup as they lend a wonderful flavour to the soup.
2. The Basic Preparations
   1. Line a baking tray with foil. I do not do this but just lightly oiled the baking tray with 1 tsp Olive oil.
   2. Set the oven in the roasting/grilling mode and pre-heat it to 150°C.
   3. Coat 6 whole large tomatoes and 2 whole red bell peppers with a little olive oil.
   4. Cut each tomato and red bell pepper into quarters, lengthwise.
   5. Peel and cut 2 medium-sized onions into large chunks.
   6. Peel 6 to 8 large garlic cloves.
3. Roasting the Vegetables
   1. As the first step, in a small bowl, mix together the cut onion pieces, peeled garlic cloves and 1 tsp olive oil. Set aside.
   2. Now, place the cut tomatoes and red bell peppers on the lined/greased baking tray with the cut side up. The skin should be touching the tray. This helps the vegetables roast better.
      
   3. Do not place the onions and garlic on the tray at this moment. The onion and garlic need less time to roast than tomato and red bell pepper, so adding it in the beginning will means they will burn. 
   4. Place the tray in the pre-heated oven and roast the vegetables for about 15 minutes. The tomatoes will just start shrivelling a bit.
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   5. Now scatter the oil-tossed onion chunks and garlic cloves among the tomato and bell pepper pieces.
   6. Continue to roast in the oven till the tomatoes shrivel, and the bell pepper, onion and garlic start to char a bit.
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   7. Remove from the oven and let the roasted vegetables cool a bit.
4. Making the Roasted Tomato and Red Bell Pepper Soup
   1. Transfer the roasted vegetables to a blender.
   2. Add 1 cups of water and salt to taste.
   3. Grind the mix to a thick and smooth paste.
   4. Add 2 cups of water and blend well.
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   5. Transfer the Roasted Tomato and Bell Pepper Soup to a heavy-bottomed vessel.
   6. Add pepper and more salt, if required.
   7. Bring the soup to a boil.
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5. Take off the heat and divide into 4 soup bowls.
6. Serve hot with some bread on the side.

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Recipe for a Vegan Roasted Tomato and Red Bell Pepper Soup

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Roasted Tomato and Red Bell Pepper Soup (Vegan)

Aruna

I like this Roasted Tomato and Red Bell Pepper Soup because the red bell pepper helps cut the acidity in the tomato and adds to the flavour of the soup.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Brunch, Dinner, Lunch, Soup

Cuisine American, European, Vegan, Vegetarian

Servings 4 people

Calories 98 kcal

Equipment

• Baking Tray
• Oven
• Soup Pot/Heavy-Bottomed Vessel (2 Ltr)
• Blender

Ingredients

  

1x2x3x

• 6 Large Tomatoes (~500 gms)
• 2 Large Red Bell Peppers (~250 gms)
• 2 Medium-sized Onions (~150 gms)
• 6 to 8 Garlic Cloves
• 3 Cups Water
• 2-3 tsp Olive Oil
• Salt to Taste
• Pepper Powder to Taste

Instructions

 

Getting Started

• {Optional} Line a baking tray with foil. I just lightly oiled the baking tray with 1 tsp Olive Oil.
• Set the oven in the roasting/grilling mode and pre-heat it to 150°C.
• Coat 6 whole tomatoes and 2 red bell peppers with a little olive oil.
• Cut each tomato in quarters.
• Cut each red bell pepper into quarters, lengthwise
• Peel and cut 2 medium-sized onions into large chunks.
• Peel 6 to 8 large garlic cloves.

Roasting the Vegetables

• In a small bowl, mix together the cut onion pieces, peeled garlic cloves and 1 tsp Olive oil. Set aside.
• Place the cut tomatoes and red bell peppers on the lined/greased baking tray with the cut side up. The skin should be touching the tray.
• Do not place the onions and garlic on the tray at this moment.
• Place the tray in the pre-heated oven and roast the vegetables for about 15 minutes. The tomatoes will just start shrivelling a bit.
• Scatter the oil-tossed onion chunks and garlic cloves among the tomato and bell pepper pieces.
• Continue to roast the vegetables till the tomatoes shrivel, and the bell pepper, onion and garlic start to char a bit.
• Remove from the oven and let the roasted vegetables cool a bit.

Making the Roasted Tomato and Red Bell Pepper Soup

• Transfer the roasted vegetables to a blender.
• Add 1 cup of water and salt to taste.
• Grind the mix to a thick and smooth paste.
• Add 2 cups of water and blend well.
• Transfer the Roasted Tomato and Bell Pepper Soup to a heavy-bottomed vessel.
• Add pepper and more salt, if required.
• Bring the soup to a boil.
• Take off the heat and divide into 4 soup bowls.
• Serve hot with some bread on the side.

Notes

• Do not add the onions and garlic to the roasting pan along with the tomatoes in the beginning. If you do, they will char and burn as they do not need to much time to roast.
• There is a load of flavour in the oil and juices left behind on the pan. Add them to the soup as they lend a wonderful flavour to the soup.
• I sometimes mop up the juices with small pieces of toasted bread and use these as croutons in the soup.
• This soup serves 4 if you are having it with bread and as a start to a meal. If you have this soup by itself as a meal, then the portions here will probably serve 2 people.  

Nutrition

Calories: 98 kcalCarbohydrates: 17 gProtein: 3 gFat: 3 gSaturated Fat: 1 gSodium: 23 mgPotassium: 661 mgFiber: 4 gSugar: 10 gVitamin A: 3400 IUVitamin C: 107 mgCalcium: 49 mgIron: 1 mg

Keyword Pumpkin Soup, Roasted Tomato and Bell Pepper Soup, Roasted Tomato and Red Bell Pepper Soup

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!