I have been in love with a particular brand of organic Roasted Red Pepper and Tomato soup for a long time but was rather embarrassed to see that it is not vegan (I am) and hadn't noticed! So, I found a number of vegan roasted red pepper and tomato soup recipes online and began to improvize with what I had around here and with what I hoped would be a fairly close replication of the store-bought soup that I love so much.
Here is the recipe for vegan Roasted Red Pepper and Tomato Soup I finally settled on. I may do some more improvisations of it. Let me know what you think and if/how you made changes!
1 can/796ml/26oz Organic Crushed Tomatoes
1 medium Organic Yellow Onion, chopped
1/4 C. Water or Vegetable Broth
1 small Organic Head of Garlic
3 Large Organic Bell Peppers (not Green)
1 tsp./15 g Paprika
Salt, Pepper to taste
1/2 C. Water
2 tsp. Balsamic Vinegar
Almond or Coconut Milk, as desired
- Preheat oven to 500F/205C Place oven rack in the highest slot to roast the vegetables
- Cover roasting pan bottom (no lid) with parchment paper
- You can watch the following video from the American Culinary Society if you are a little timid. I use full, uncut peppers or you might want to cut and cut out seeds (as shown in video)
- Place washed peppers on the pan (I do not use oil, but you can if you want-- watch the video for more information). Roast for about 20 minutes. Let cool. Remove skin (and seeds if you haven't done so).
ONIONS & GARLIC
- Place Garlic into a small pieces of aluminum foil, twist shut.
- Spread Onion on pan and put garlic in the middle
- Roast as you did peppers, but maybe check in about 10-15 minutes to make sure they aren't too dried up
- Remove and cool.
- Roughly chop Peppers and put them with all other ingredients into a soup pot over medium heat. Stir until everything is softened and homogeneous (smooth and different ingredients aren't really identifiable-- looks like a nice lumpy red sauce and the onions, etc. are soft.)
- Using an immersion blender, blend everything smooth. If you don't have an immersion blender, use your regular blender and whirl up the soup.
- Serve in individual bowls with a circle of Almond or Coconut Milk, and a garnish of green onion or parsley.
- Enjoy! Pour leftover soup into a mason jar and enjoy the next day (makes about 6 bowls).