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🥣 Creamy Roasted Tomato and Red Pepper Soup | Vegan & Dairy-Free Recipe

ByTeasty Recipes
Warm bowl of creamy roasted tomato and red pepper soup, garnished with fresh basil and a drizzle of oat cream, served with slices of toasted sourdough bread on the side. The soup is rich in color with a smooth texture, showcasing roasted vegetables blended into a comforting, vegan, and dairy-free meal.

Warm up with a bowl of Creamy Roasted Tomato and Red Pepper Soup! This vegan, dairy-free soup is bursting with the rich, smoky flavors of roasted tomatoes and red bell peppers, combined with aromatic herbs. Whether you’re looking for a cozy lunch or dinner option, this simple yet flavorful soup is the perfect way to enjoy fresh, seasonal produce.

🌟 Why You’ll Love This Recipe:

  • Rich, Smoky Flavor: Roasting the tomatoes and peppers enhances their natural sweetness and adds a delicious depth of flavor.
  • Vegan & Dairy-Free: This creamy soup gets its luscious texture from plant-based ingredients, making it suitable for everyone.
  • Simple Ingredients: Using fresh, easy-to-find ingredients, this recipe is both wholesome and budget-friendly.
  • Easy to Make: Perfect for novice cooks, the recipe requires minimal effort with maximum flavor payoff.

🛠️ Tips for Making the Best Roasted Tomato and Red Pepper Soup:

  • Choose Ripe Tomatoes: Opt for in-season tomatoes like Roma or vine-ripened varieties to get the best natural sweetness.
  • Roast Properly: Roast the vegetables until they’re slightly charred to bring out the smoky flavor.
  • Customize Spice Level: Adjust the cayenne pepper to suit your heat preference, or sprinkle smoked paprika for extra warmth.
  • Blend Smooth or Chunky: Let the roasted vegetables cool slightly before blending to your desired texture—smooth or with a bit of texture for a heartier feel.

🔄 Recipe Variations:

  • Add Extra Creaminess: Stir in more plant-based cream like coconut or oat cream for an even richer texture.
  • Include More Vegetables: Add roasted carrots or zucchini for extra nutrients and flavor.
  • Protein Boost: Blend in chickpeas or white beans to make it more filling and protein-rich.
  • Herb Swaps: Switch up the flavor profile by using thyme or rosemary instead of basil.

🍽️ Serving Suggestions:

  • Crusty Bread: Serve alongside toasted sourdough or a rustic baguette to complement the rich flavors.
  • Garnishes: Add a drizzle of olive oil, a swirl of plant-based cream, and fresh basil or parsley for the perfect finishing touch.
  • Side Salad: Pair with a crisp green salad for a balanced meal.
  • Crunchy Toppings: Sprinkle roasted pumpkin seeds or croutons for an added crunch.

🥄 Recipe: Creamy Roasted Tomato and Red Pepper Soup

Servings: 5
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients:

  • 1 kg tomatoes (about 2.2 lbs)
  • 3 red bell peppers (seeded and quartered)
  • 2 onions (cut into wedges)
  • 2 heads of garlic
  • 45 ml extra virgin olive oil (divided)
  • 1 tsp Italian seasoning
  • 1 pinch cayenne pepper (optional)
  • Salt and pepper (to taste)
  • 480-720 ml vegetable broth (2-3 cups)
  • 240 ml oat cream or coconut cream (1 cup)
  • Fresh basil and extra olive oil for garnish
  • Sourdough bread for serving

Instructions:

  1. Prepare the Vegetables: Preheat your oven to 200°C (400°F). Place the tomatoes, bell peppers, and onions on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with Italian seasoning, cayenne, salt, and pepper.

  2. Roast the Garlic: Cut the top off the garlic heads and place them on the baking sheet with the vegetables. Drizzle with olive oil.

  3. Roast the Vegetables: Roast the veggies for 40-50 minutes until tender and slightly charred. Stir halfway through to ensure even cooking. The garlic should be soft and golden.

  4. Blend the Soup: Transfer the roasted vegetables to a blender. Squeeze the garlic cloves out of their skins into the blender. Add 2-3 cups of vegetable broth and blend until smooth.

  5. Simmer: Pour the soup into a pot and stir in 1 cup of oat or coconut cream. Simmer on medium heat and adjust seasoning as needed.

  6. Serve: Ladle the soup into bowls, garnish with extra cream, olive oil, and fresh basil. Serve with toasted sourdough bread for dipping.

📝 Storage & Reheating:

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze: This soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers.
  • Reheat: Warm over medium heat on the stovetop. Add a splash of broth or water if needed to adjust the consistency.

❓ Frequently Asked Questions:

Can I Use Canned Tomatoes?
Yes! If fresh tomatoes are unavailable, canned fire-roasted tomatoes work wonderfully. Roast them alongside the other veggies for extra flavor.

Is This Soup Gluten-Free?
Absolutely! The soup is naturally gluten-free—just ensure any bread or toppings you serve with it are also gluten-free.

What Can I Substitute for Oat Cream?
You can use coconut cream, almond cream, or cashew cream for a vegan option. If not vegan, dairy cream or half-and-half works well too.

How Can I Make the Soup Spicier?
Increase the cayenne pepper or roast a chopped jalapeño with the other vegetables for added heat. Red pepper flakes also add a spicy kick when serving.

✅ Try This Delicious Soup Today!

This Creamy Roasted Tomato and Red Pepper Soup is a hearty, comforting meal packed with rich flavors and plant-based goodness. Perfect for weeknight dinners, meal prepping, or a cozy night in. Make it today and enjoy a bowl of creamy, roasted perfection!

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