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Roasted Red Pepper and Tomato Soup
5 from 14 votes

Roasted Red Pepper and Tomato Soup

This Roasted Red Pepper and Tomato Soup combines roasted red bell peppers, vine-ripened tomatoes, onion, and whole garlic cloves for a rich and smooth texture. Roasting the vegetables intensifies their natural sweetness and adds a subtle charred flavor. Raw cashews blended in provide creamy body without dairy. The soup is seasoned with dried herbs and vegetable broth, making it comforting and wholesome.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 servings
Calories: 112 kcal
Course: Appetizer, Soup
Cuisine: American, Canadian

Ingredients

  • 3 bell pepper quartered, red
  • 1 pound vine ripened tomatoes quartered (approx. 5-7 plum tomatoes, or plum tomatoes
  • 1 yellow onion quartered
  • 4 large garlic DO NOT PEEL, cloves
  • 1 tablespoon avocado oil optional, *for oil free, omit and use broth instead
  • ½ teaspoon parsley dried
  • ½ teaspoon basil dried
  • 3 cups vegetable broth low sodium
  • ¼ cup cashew nuts raw
  • salt to taste
  • black pepper to taste
Optional Garnishes
  • basil or parsley, fresh
  • croutons

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F convection bake, and line a large baking sheet with parchment paper. Arrange your veggies in a single layer and drizzle with the oil (if using) and sprinkle with the parsley and basil.
  2. Roast the veggies for 30-40 minutes, or until the pepper skins have somewhat blackened, then remove from the oven. Peel your peppers once cool enough to touch. (The skins will come off easily, but if there's any stubborn pieces, just leave them on.)
  3. Peel the garlic, they will pop out very easily once roasted and place in your blender, along with ALL remaining ingredients, except any garnishes. Blend until smooth, taste for salt and pepper and adjust if necessary.
  4. Serve garnished with fresh basil, croutons, crackers or black pepper.

Notes

  • Omitting oil requires drizzling vegetables with broth and monitoring closely, adding more liquid as needed.
  • Roasting garlic unpeeled prevents burning; skins peel away easily after roasting.
  • Use fresh ripe tomatoes for best flavor; canned tomatoes are not recommended.
  • If pepper skins resist peeling, place them in a bowl covered with a towel to steam and loosen skins.
  • To warm soup further, blend longer if using a high-speed blender.
  • Soak cashews in boiling water for 20-30 minutes if not using a high-speed blender.
  • Store leftovers refrigerated for up to 4 days or freeze for up to 3 months in airtight containers.

Nutrition Information

Calories 112cal (6%) Carbohydrates 17g (6%) Protein 5g (10%) Fat 4g (6%) Sodium 187mg (8%) Potassium 583mg (12%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 3741IU (75%) Vitamin C 133mg (148%) Calcium 36mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 112

% Daily Value*

Calories 112cal 6%
Carbohydrates 17g 6%
Protein 5g 10%
Fat 4g 6%
Sodium 187mg 8%
Potassium 583mg 12%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 3741IU 75%
Vitamin C 133mg 148%
Calcium 36mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.