I friggin’ love roasted red pepper anything, and when adding it in this delicious soup with tomatoes, it makes a really comforting bowl of goodness for the winter season. I love pairing this soup with a sandwich, and meal prepping it for lunches for the week. Try it with things like my Vegan Bagel Sandwich or Crunchy Spinach Wrap. I hope you love this Roasted Red Pepper and Tomato Soup as much as I do. If you give it a try, make sure to let me know what you think in the comments below.

Why you’ll love this Roasted Red Pepper and Tomato Soup recipe: 

• Make it in 45-minutes
• It’s vegan 
• Super easy
• Healthy
• Great for meal prep

How do you make Roasted Red Pepper and Tomato Soup? 

This comforting soup recipe is fairly simple to pull together. It also freezes really well if you make too much or want to save some for a quick meal at a later date. Here’s how you make it: 

1. Preheat the oven to 400F
2. To a sheet pan or roasting pan add all your ingredients apart from the lemon and coconut milk. Cook for 40 minutes or until perfectly golden and roasted
3. Transfer the mixture to a high-speed blender, add the coconut milk and lemon. Blend till smooth. Be careful when working with hot ingredients in a high-speed blender, you can let them cool then reheat the soup once blended as an extra precaution if you choose
4. Serve hot with fresh thyme and a drizzling of oil

What are the health benefits of tomatoes and red peppers? 

I told you this recipe was healthy, and the main reason is because of the star ingredients, red peppers, and tomatoes. Sweet peppers actually are loaded with vitamin C and vitamin A which is great for supporting your immune system. Only 1/2 a cup of red peppers is 159% of your daily recommended vitamin C intake. Tomatoes also hold their own set of health benefits. They are a major source of the antioxidant lycopene, which is linked to several great benefits like reducing your risk of heart disease and cancer. On top of that, they are a great source in: 

• Vitamin C
• Potassium
• Folate
• Vitamin K

I promise this recipe is one you are going to make again, and again. Let me know what you think of it by leaving a review below!

Want something amazing to try? Make sure to checkout my amazing garlic confit which can be chipped and topped onto the soup.

Other soup recipes you’ll love:

• Vegan Split Pea Soup
• Vegan Baked Potato Soup
• Carrot and Ginger Soup
• Creamy Zuppa Toscana Soup
• Easy Broccoli Soup Recipe
• Vegetable Soup with Vegan Dumplings

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

Sheet Pan Roasted Red Pepper and Tomato Soup

★★★★★ 5 from 2 reviews

• Author: Maria Koutsogiannis
• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 45 minuts
• Yield: 4 1x
• Category: Vegan Comfort Food
• Cuisine: Comfort Food
• Diet: Vegan

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Description

Flavorful Roasted Red Pepper and Tomato Soup that’ll warm you up on a cold winter day.

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Scale 1x2x3x

Ingredients

2 large red pepper, chopped

5 red tomato, score an X at the stem top of each

1 large white onion

4 garlic cloves

1 tsp sea salt

1/2 tsp black pepper

2 tbsp. fresh thyme

3 tbsp. olive oil

3 tbsp. lemon juice

1 400 mL can of coconut milk

Garnish with more oil and thyme!

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Instructions

Preheat the oven to 400F.

To a sheet pan or roasting pan add all your ingredients apart from the lemon and coconut milk.  Cook for 40 minutes or until perfectly golden and roasted.

Transfer the mixture to a high-speed blender, add the coconut milk and lemon.  Blend till smooth. Be careful when working with hot ingredients in a high-speed blender, you can let them cool then reheat the soup once blended as an extra precaution if you choose.

Serve hot with fresh thyme and a drizzling of oil!

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Notes

You can have fun with the ingredients!  Use carrots, squash, apples, beets! Whatever you like the recipe will work perfectly!

Keywords: recipe, easy, ingredients, vegan