A hearty vegan roasted tomato and pepper soup that's healthy, easy, and perfect for weeknight dinners. Ready in under 45 minutes with simple pantry ingredients.
Imagine the kitchen filling with the sweet, caramel‑kissed scent of roasted tomatoes, peppers, and garlic, then turning into a silky, velvety bowl of comfort in just under an hour. This vegan roasted tomato & pepper soup is a quick, budget‑friendly hug in a bowl that even non‑vegans will rave about!
🛒 Ingredients
- 1 kg tomatoes
- 2 onions
- 2 bell peppers
- 1 garlic bulb
- Fresh herbs (thyme, rosemary, oregano)
- Italian seasoning
- Olive oil
- Salt
- Pepper
- A handful fresh basil
- 240 ml vegetable broth
- 120 ml oat cream
- Extra olive oil for garnish
- Extra oat cream for garnish
- Extra fresh basil for garnish
👩🍳 How to Make It
- Preheat the oven to 200 °C. Wash and halve the tomatoes, onions, and peppers; cut the top off the garlic bulb.
- Spread the vegetables on a baking sheet, drizzle with olive oil, sprinkle fresh herbs, Italian seasoning, salt and pepper, then roast for 25‑30 minutes.
- Allow the roasted veggies to cool slightly, squeeze the softened garlic cloves, and blend everything with fresh basil and vegetable broth until smooth.
- Pour the puree into a pot, stir in oat cream, season with salt and pepper, and simmer for a few minutes.
- Ladle the soup into bowls and garnish with a drizzle of olive oil, a swirl of oat cream, and fresh basil leaves. Serve hot.
🍽️ Serving Suggestions
- Serve the soup in rustic stone bowls, drizzle a swirl of oat cream, a splash of extra‑virgin olive oil, and scatter fresh basil leaves for a restaurant‑style presentation.
- Pair it with a warm, crusty sourdough or a slice of toasted garlic‑herb ciabatta for a satisfying lunch or dinner combo.
- Turn it into a cozy brunch by adding a side of avocado toast and a sparkling apple cider for a bright, refreshing contrast.
💡 Chef's Tips & Variations
- For a smoky twist, toss the peppers with a pinch of smoked paprika before roasting, or swap in fire‑roasted canned tomatoes for an extra depth of flavor.
- Boost the protein punch by stirring in a handful of cooked red lentils or a scoop of silken tofu right before simmering.
- If you love a little heat, blend in a dash of cayenne or a drizzle of chili oil when plating, and garnish with toasted pumpkin seeds for crunch.
- Make it a one‑pot wonder: after roasting, transfer everything to a large pot, add the broth, and let it simmer together, saving time on cleanup.
Pin it now and try this cozy soup tonight! Credit: @dr.vegan
