Classic tomato basil soup is taken to the next level with roasted red peppers and extra basil! Vegan, dairy-free.
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I always try to sneak some extra veggies into the meals that I make. Smoothies, pizza, salad, sandwiches, and this soup is no exception!
Red peppers are super foods that are loaded with vitamin A, vitamin C, lycopene, and antioxidants. The red peppers really enhance the flavor of the soup and it blends perfectly with the tomatoes. You all know how much I love basil, I loaded this soup with it and it was delicious!
How to Make Red Pepper Tomato Basil Soup
What I really love about this tomato soup is the delicious flavor that develops from roasting the tomatoes, red peppers, onions, and garlic. The onions get the best caramelized flavor that makes my mouth water just thinking about it.
Let the veggies cool on the pan before you add it to a food processor to blend it. The first time I made this soup, I tried to blend the veggies while they were still warm and my blender top blew off and I had tomato soup everywhere. Literally, everywhere! And all over me.
You can try using a stick blender to blend the soup in the pot but I’ve found that using a hand blender won’t puree all the tiny pieces of tomato skin. A high-powered blender works much better.
I also made a loaf of my favorite No-knead Whole Wheat Chia Bread to dip into the tomato soup. Crusty bread is 100% necessary when making tomato soup, I must have something to dip!
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Roasted Red Pepper Tomato Basil Soup
Ingredients
- 8 large tomatoes, quartered and stems removed
- 2 large red peppers, seeded and stems removed
- 1 medium yellow onion, quartered
- 4 garlic cloves, leave the skin on to roast
- 1/4 cup olive oil
- 4 cups vegetable broth
- 1 cup basil leaves, thinly sliced
- 1/4 tsp red pepper flakes
- 1 tsp thyme
- Sea salt and pepper to taste
- 1/2 cup soy milk
Instructions
- Preheat the oven to 400 degrees.
- Put the tomatoes, onions, garlic, and red peppers on a parchment lined tray. Drizzle olive oil over the tray (make sure to drizzle a bit of oil directly over the garlic) and season with salt and pepper. Toss to combine. Roast for 30-40 minutes, or until the tips start to turn brown.
- Remove the tray from the oven and let it cool completely.
- Squeeze the garlic cloves out of the skins and put them in a high-powered blender. Also add the tomatoes, onions, red pepper, vegetable broth, basil leaves, and all the dry seasonings. Blend on high until completely smooth. (Depending on how big your blender is, you might need to do this step in batches.)
- Pour the mixture into a soup pot. Stir in the soy milk, cover it, and bring it to a low simmer and cook for 20 minutes, covered.
- Serve with grilled cheese or slices of crusty bread.
