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Roasted Red Pepper and Tomato Soup © Annabelle Randles | The Flexitarian

Roasted Red Pepper and Tomato Soup [vegan]

A comforting soup filled with delicious late summer flavours.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Soups
Cuisine French
Servings 4 people
Calories 229 kcal



  • 3 red peppers
  • 1 kg tomatoes
  • 1 large red onion
  • 5 garlic cloves
  • 4 Tbsp olive oil
  • 1/2 to 3/4 tsp smoked paprika
  • 375 ml vegetable stock
  • 1 Tbsp tomato puree (plain or sundried)
  • 1 lemon juice (to taste)
  • salt & pepper (to taste)


  • 2 Tbsp dairy-free cream or yoghurt
  • basil


  • Preheat the oven to 200C/fan 180C/gas 6.
  • Remove the seeds of the red peppers and cut each one in 8 slices. Cut each tomatoes in 6 slices. Slice teh red onion.
  • Spread the vegetables on 2 oven trays. Add garlic cloves with their skin still on.
  • Drizzle the vegetables with olive oil. Place in the oven for 35mins until cooked.
  • Once the vegetables are cooked, transfer them to a large saucepan or blender. Make sure you also transfer the cooking juices.
  • Blend until smooth. Add smoked paprika, tomato puree and vegetable stock. Depending on the consistency you desire, you can adjust the quantity of vegetable stock.
  • Season to taste with lemon juice plus salt and pepper.
  • Serve with some shredded basil and some dairy-free cream or yoghurt on top.


Serving: 250gCalories: 229kcalCarbohydrates: 21gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 398mgPotassium: 867mgFiber: 6gSugar: 13gVitamin A: 5228IUVitamin C: 155mgCalcium: 55mgIron: 1mg
Keyword peppers, soup, Tomato
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