Sweet roasted red pepper, vibrant seasonally tomatoes and fresh savoury herbs all come together to make this easy, vegan, gluten free Roasted Red Pepper and Tomato Soup! It can be whipped up in under 30 minutes and uses minimal ingredients, most of which you already probably have at home. It pairs perfectly with your favourite sandwich, crusty piece of bread, or can hold its own as a meal.
As private chefs there is nothing more that we love than cooking and eating with the seasons. And here in Vancouver the seasons are changing and the nights are getting chillier, which to us means comfort food and nothing is more comforting than a delicious bowl of soup. So we thought why not use some of those in season vibrant in season vegetables and herbs in a quick and easy soup recipe that everyone will love. And this soup is just that with sweet roasted peppers, fresh basil, oregano and bursting juicy tomatoes all roasted up and blended together with velvety cashews.
We love this recipe not just because of all the flavourful ingredients but also because it can easily be made ahead of time in a meal prep session and warmed up for an even quicker and easy meal. You can even double this recipe and place some in the freezer for those days where you have nothing planned for dinner/lunch and don’t know what to make. Simply thaw and reheat on the stove top or in the microwave.
Roasted Red Pepper and Tomato Soup
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
- 2 Red Pepper, cut into quarters and seeded
- 3 pints Cherry Tomatoes, or 6-8 large Heirloom Tomatoes
- 1 Yellow Onion, skinned and cut into quarters
- 4 Cloves Garlic, peeled but left whole
- 1 tbsp fresh Oregano or 2 tsp dried Oregano
- 1 handful fresh Basil or 1 tbsp dried Basil leaves
- 2 cups Vegetable Broth
- 1 cup Hot Water
- ¼ cup Cashews, soaked
- 1 tbsp Balsamic Vinegar
- Salt and Pepper to taste
- Optional add-in: 1 can of Cannellini White Beans (see recipe notes)
Preheat Oven to 425.
Add red pepper, tomatoes, onion, garlic cloves, oregano, and basil to a medium bowl. Toss with avocado (or olive oil) and season with salt and pepper to taste. Place on a baking pan and roast for 25 minutes until soft and fragrant.
Remove vegetables from the oven and empty into a high speed blender. Add in chicken or vegetable broth, hot water, soaked cashews, and balsamic vinegar and then process the mixture until smooth and silky. If you do not have a high speed blender you can also put all ingredients into a large pot and use an immersion blender.
Pour into a bowl, garnishing with fresh cracked pepper, fresh chopped basil and serve.
Want to bump up the protein? Add in a can of cannellini white beans during the blending process.
This recipe was created by one of our nutritionists and blogger Danielle of Thyme to Nourish. You can find more of her creations here.