Creamy Vegan Tomato Soup with Roasted Red Peppers

A comforting and flavorful vegan tomato soup with a hint of sweetness from roasted red peppers. Blended until smooth and creamy, it's perfect for a chilly day.

Prep Time

20 minutes

Total Time

60 minutes

Calories

204 kcal

Difficulty

Easy

Equipment

5 items

Cost

£2.16/serving

Meal Type:

Dinner•Soup

Cuisine:

British

Main Ingredient:

Vegetarian•Vegan

Cooking Style:

Roasting

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Light & Fresh

Ingredients

Servings

2largered bell peppers

£2.00

2tablespoonsolive oil

£0.20

1largeonion, chopped

£0.40

2cloves garlic, minced

£0.15

28ouncescrushed tomatoes

£1.20

4cupsvegetable broth

£0.80

1teaspoondried basil

£0.10

0.5teaspoondried oregano

£0.05

0.3teaspoonred pepper flakes(optional)

£0.05

0.5cupunsweetened plant-based milk(almond, soy, or oat)

£0.25

1tablespoonbalsamic vinegar

£0.15

Salt and black pepper to taste

£0.05

Fresh basil leaves, for garnish(optional)

£1.50

Vegan croutons, for serving(optional)

£1.75

Total Cost

£8.65

£2.16 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Halve the red bell peppers, remove seeds and membranes, and place them cut-side down on a baking sheet. Roast for 25-30 minutes, or until the skin is blackened and blistered.
3.
Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them steam for 10 minutes. This will make it easier to peel the skin.
4.
While the peppers are steaming, heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
5.
Peel the skin off the roasted red peppers. Roughly chop the peppers and add them to the pot with the onion and garlic.
6.
Add the crushed tomatoes, vegetable broth, dried basil, dried oregano, and red pepper flakes (if using). Bring to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally.
7.
Remove the soup from the heat and let it cool slightly. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth. Be careful when blending hot liquids!
8.
Return the soup to the pot and stir in the plant-based milk and balsamic vinegar. Season with salt and black pepper to taste.
9.
Heat the soup gently over low heat until warmed through. Do not boil.
10.
Serve hot, garnished with fresh basil leaves and vegan croutons, if desired.

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My Notes

Nutrition Information

Nutrition per serving (250g)

204 kcal / 855 kJ

Carbs

27g

10% of RDA

Fat

13% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

15 g

17% of RDA

Sodium

588 mg

26% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

For a smokier flavor, roast the red peppers over an open flame on a gas stovetop or grill.

If you don't have roasted red peppers, you can use a jar of roasted red peppers from the store. Drain and rinse them before adding them to the soup.

Adjust the amount of red pepper flakes to your liking.

For a richer flavor, add a tablespoon of tomato paste along with the crushed tomatoes.

If the soup is too thick, add more vegetable broth to reach your desired consistency.

The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Cooking Equipment

Baking sheet

Large pot or Dutch oven

Blender or Immersion blender

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a smokier flavor, roast the red peppers over an open flame on a gas stovetop or grill.

If you don't have roasted red peppers, you can use a jar of roasted red peppers from the store. Drain and rinse them before adding them to the soup.

Adjust the amount of red pepper flakes to your liking.

For a richer flavor, add a tablespoon of tomato paste along with the crushed tomatoes.

If the soup is too thick, add more vegetable broth to reach your desired consistency.

The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Creamy Vegan Tomato Soup with Roasted Red Peppers

Ingredients

Instructions