Roasted Red Pepper and Tomato Soup
This flavorful roasted red pepper soup is a blend of red peppers, tomatoes, onions, garlic and basil. It’s delicious, healthy and easy to make – just roast all the veggies on one baking sheet, then blend it all together in your Vitamix.
I’m a big fan of soups in the fall and winter months. They’re a great way to get more veggies into your diet and perfect for batch cooking and freezing. Because let’s be honest, with the craziness of the holidays sometimes we need a soup recipe that we can easily whip up or reheat.
Watch this video of my Roasted Red Pepper Soup:
And subscribe to my YouTube Channel for weekly cooking videos!
If you follow along on my Instagram stories, you saw that it took me a few tries to get this soup right. Translation – I now have an entire freezer of “failed” attempts at this roasted red pepper soup. But let me clarify. They weren’t failed attempts in that they tasted bad. I just learned to not add fresh basil into the soup when blending, as it turned the soup a swampy brown color. More on that in the recipe notes below.
To be honest, I’ve never been a huge fan of tomato-based soups. I always thought they were a little bland. But this roasted red pepper soup is the bomb. It’s vibrant and flavorful. And much of that flavor is due to the fact that we roast all the vegetables first.
How to Make Roasted Red Pepper Soup
We’ll start by slicing the red peppers, tomatoes and onion in half and placing on a baking tray. Then, just drizzle those veggies with a little olive oil and season with salt and pepper.
You’ll also want to chop the bottom off of 4-5 garlic cloves (you don’t have to peel them) and wrap them in a little aluminum foil. Find a cozy spot for the garlic on the baking tray, then turn on your top broiler and roast the veggies for 25-30 minutes or until the tops are charred black.
Remove the veggies from the oven and use tongs to transfer the red peppers to a glass bowl. Cover the bowl with plastic wrap, which steams the peppers and helps to remove their skin.
While the peppers are steaming, you can remove the skins off the tomatoes and onion and add them to your Vitamix. Good news – you can leave the onion as one large half. The Vitamix makes easy blending of it! You can also easily squeeze the garlic from it’s skin.
Then, remove the charred skins from the red peppers (which should be really easy to do) and add those to your Vitamix as well. To all of that, we’ll add some tomato paste, balsamic vinegar, dried basil and water or broth. Then blend everything for a minute or so, until it’s smooth.
For garnish, I top my soup with a little olive oil, black pepper, hemp seeds and fresh basil. Topping soups is the fun part, isn’t it?
And that’s it. An easy, delicious and flavorful roasted red pepper soup.
Roasted Red Pepper and Tomato Soup
This roasted red pepper soup is healthy and easy to make. Just roast all the veggies and blend them together in your Vitamix!
- 4 red bell peppers
- 3 large tomatoes
- 1 small onion
- 4-5 garlic cloves
- 6 ounces tomato paste
- 1 tbsp balsamic vinegar
- 1 tsp dried basil
- 1.5 cups water or stock
- 3 tbsp olive oil
- salt and pepper
- olive oil
- black pepper
- hemp seeds
- fresh basil
- Turn the top broiler on in your oven.
- Slice the red bell peppers, tomatoes and onion in half. Remove the seeds and stems from the bell peppers, the stems from the tomatoes and the outer peel from the onion. Then, place these all on a baking tray and drizzle the veggies with olive oil and season with salt and pepper. Use your fingers to rub the oil and seasoning on both sides of the veggies.
- Roast the veggies for 25-30 minutes, or until the top side is charred black.
- Use tongs to transfer the bell pepper to a glass bowl and cover with plastic wrap for about 20 minutes, to steam the bell pepper.
- When the other veggies are cool enough to handle, remove their skins and transfer to your Vitamix or high-powered blender. You should be able to easily squeeze out the garlic cloves from their skin as well.
- Add the tomato paste, balsamic vinegar, dried basil and water (or stock) to your blender. Blend everything on high until smooth.
- At this stage, the soup will be warm. If you’d like it hotter, blend for 4-5 minutes. The friction of the Vitamix blades will heat it up.
- Before serving, top with optional garnish.
On an early recipe attempt, I added fresh basil to the soup before blending, but it turned the soup a murky brown color. So I recommend dried basil rather than fresh basil in the soup. But you can use fresh basil to garnish.
I also used an opaque vegetable stock on one attempt and it changed the color of the soup as well. If you prefer using stock, I recommend using one that is fairly clear in color.
If you want to skip the roasting step, you could definitely used jarred roasted red peppers and canned tomatoes. Though I’d recommend dicing the onion and quickly sautéing with the garlic (mince it) in a little olive oil, to keep the flavor profile similar.
This soup makes for great meal prep. Just blend it up and freeze.
Yield: 4 servings, Serving Size: 1/4 of recipe (approx 2 cups)
- Amount Per Serving:
- Calories: 148
- Total Fat: 4.3g
- Saturated Fat: 0.6g
- Sodium: 38.6mg
- Carbohydrates: 25.1g
- Fiber: 6.6g
- Sugar: 15.9g
- Protein: 4.7g
Did you make this recipe? I'd love to see!
Tag @downshiftology on Instagram and hashtag it #downshiftology.
This post was created in partnership with Vitamix (a brand I’ve loved and used for years). All thoughts and opinions are my own.