There’s something so cozy and comforting about a warm bowl of tomato soup, especially when it’s homemade and packed with flavor.
This Vegan Roasted Tomato and Red Pepper Soup is one of my go-to recipes when I want something simple, healthy, and filling.
It’s made with real, whole ingredients and comes together so beautifully you’ll wonder why you ever bought the canned stuff.
Roasting the veggies brings out their natural sweetness, and blending everything into a creamy soup makes each bite velvety smooth.
Why I Love This Recipe
I first made this soup after a chilly day at the farmers market. I had a big bag of ripe tomatoes and red peppers and needed something cozy. This recipe came together almost by accident—and it’s been in regular rotation ever since.
- Roasting makes the flavors deeper and sweeter
- It freezes great for future meals
- Super creamy without any dairy
- Just a handful of ingredients
- Perfect for a light dinner or lunch with bread
What You’ll Need
- 8 ripe Roma tomatoes, halved
- 2 large red bell peppers, seeded and quartered
- 1 onion, peeled and quartered
- 4 garlic cloves, peeled
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1½ cups vegetable broth
- 1 tsp dried basil
- ½ tsp smoked paprika
- ¼ cup full-fat coconut milk (plus more for garnish, optional)
Pro Tips
- Roast everything at once – This saves time and maximizes flavor.
- Let it cool slightly before blending – Safety first and helps prevent steam explosions.
- Use ripe tomatoes – They’re naturally sweeter and make a big difference.
- Add a splash of coconut milk at the end – For creaminess and a hint of richness.
- If you want a chunkier soup, pulse it briefly instead of blending fully.
Tools Required
- Large baking sheet
- Parchment paper
- Blender (or immersion blender)
- Medium saucepan
- Measuring cups and spoons
- Knife and cutting board
Substitutions and Variations
- Tomatoes: Use cherry tomatoes or canned whole tomatoes (roast less if canned)
- Red peppers: Substitute with yellow or orange for a slightly different flavor
- Coconut milk: Swap with oat cream or almond cream
- Spices: Add crushed red pepper for heat or cumin for earthiness
Make Ahead Tips
- Roast the veggies up to 2 days ahead and store in the fridge
- Soup can be made completely and refrigerated for 4 days or frozen up to 3 months
- Reheat gently on the stove and stir in coconut milk just before serving
Cooking Steps
Step 1: Roast the vegetables
Preheat the oven to 425°F. Place 8 halved Roma tomatoes, 2 quartered red bell peppers, 1 quartered onion, and 4 peeled garlic cloves on a baking sheet lined with parchment paper. Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp salt and ½ tsp black pepper. Toss to coat, then spread everything out in a single layer. Roast for 30 minutes until edges are browned and vegetables are soft.
Step 2: Blend the roasted veggies
Let the roasted vegetables cool for 5 minutes. Transfer everything to a blender. Add 1½ cups vegetable broth, 1 tsp dried basil, and ½ tsp smoked paprika. Blend until smooth and creamy, about 1–2 minutes.
Step 3: Warm the soup
Pour the blended soup into a medium saucepan. Heat over medium heat for 5–7 minutes until hot but not boiling. Stir occasionally.
Step 4: Add coconut milk
Stir in ¼ cup full-fat coconut milk and let it heat through for 1–2 minutes. This adds creaminess and a subtle richness. Taste and adjust seasoning if needed.
Step 5: Serve
Ladle the soup into bowls and garnish with a swirl of extra coconut milk and fresh basil if you like. Serve hot.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Freeze in freezer-safe containers or bags for up to 3 months
- Reheat gently on the stove or microwave; stir well to bring back the creamy texture
Servings and Time
- Serves: 4 bowls
- Cook time: 45 minutes
- Prep time: 10 minutes
- Total time: 55 minutes
Macros (Per Serving – Approximate)
- Calories: 180
- Protein: 3g
- Carbs: 18g
- Fat: 11g
- Fiber: 4g
- Sugar: 9g
Why This Recipe Works (Quick Science)
Roasting tomatoes and red peppers caramelizes their natural sugars, boosting flavor and reducing acidity. Blending them while warm gives a super smooth texture without needing cream. Coconut milk’s fat adds body and richness while keeping it 100% plant-based.
Common Mistakes
- Not roasting long enough: You want a bit of char and softness—this adds flavor
- Blending too hot: Let the veggies cool a bit or you risk a steamy mess
- Using unripe tomatoes: They won’t be sweet enough, which can make the soup taste bland
- Skipping the broth: Water won’t give the same depth
What to Serve With
- Toasted sourdough or crusty bread
- Vegan grilled cheese
- Side salad with vinaigrette
- Roasted chickpeas for crunch
FAQ
Can I use canned tomatoes?
Yes, use whole canned tomatoes (28 oz) and roast them for just 15 minutes.
Can I make this in a crockpot?
Not this version—roasting is key to flavor. But you can blend and reheat in a crockpot if serving later.
Can I freeze it?
Absolutely! It freezes really well.
Is it spicy?
Nope, but you can add red pepper flakes if you like a kick.
Final Thoughts
This soup is the kind of recipe that’s simple but special. It’s got that deep, roasted flavor that feels like it took all day—but it’s done in under an hour. Whether you’re meal prepping or just want a cozy dinner, this vegan roasted tomato and red pepper soup hits the spot every time. If you give it a try, I’d love to hear how it turned out—drop a comment or ask me anything!