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Sheet Pan Roasted Red Pepper and Tomato Soup

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


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



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!


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!



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