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4.9 from 87 votes

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 201 kcal
Course: Soup
Cuisine: American

Ingredients

  • 4 red bell peppers
  • 3 large tomatoes
  • 1 small onion
  • 5 garlic cloves
  • 6 ounces tomato paste
  • 1 tbsp balsamic vinegar
  • 1 tsp dried basil
  • 1 1/2 cups Water or stock
  • 3 tbsp olive oil
  • salt and pepper
garnish
  • olive oil
  • black pepper
  • hemp seeds
  • fresh basil

Instructions

    Cup of Yum
  1. Turn the top broiler on in your oven.
  2. 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.
  3. Roast the veggies for 25-30 minutes, or until the top side is charred black.
  4. 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.
  5. 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.
  6. Add the tomato paste, balsamic vinegar, dried basil and water (or stock) to your blender. Blend everything on high until smooth.
  7. 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.
  8. Before serving, top with optional garnish.

Notes

  • 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.
  • 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.

Nutrition Information

Calories 201kcal (10%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 1g (5%) Sodium 353mg (15%) Potassium 956mg (27%) Fiber 5g (20%) Sugar 14g (28%) Vitamin A 5145IU (103%) Vitamin C 177.1mg (197%) Calcium 53mg (5%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 201

% Daily Value*

Calories 201kcal 10%
Carbohydrates 23g 8%
Protein 4g 8%
Fat 11g 17%
Saturated Fat 1g 5%
Sodium 353mg 15%
Potassium 956mg 20%
Fiber 5g 20%
Sugar 14g 28%
Vitamin A 5145IU 103%
Vitamin C 177.1mg 197%
Calcium 53mg 5%
Iron 2.4mg 13%

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