Quick tomato & roasted red pepper soup

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  • Serves 4

Vegan, vegetarian, gluten-free, dairy-free

When the body needs warming from the winter chills or just when you want a hug from the inside. For me, nothing beats a steaming bowl of homemade soup.

This is a quick soup but never the less still tasty

  • Smokey
  • Sweet
  • Delicious
  • Comforting

Checking my store cupboard today sort of dictated this recipe. Normally I use roasted tomatoes but this was made tinned Pomordorni cherry tomatoes.

While I love simple tomato soup, the addition of the roasted sweet peppers takes this soup up a level in tastiness. Rich and velvety with a subtle background of garlic. This really is a quick and simple soup to make. Because of its simplicity, you really need to use good quality tinned tomatoes and stock as these two ingredients form the base of the soup.


If you do not have fresh peppers, you can use a 480g jar of roasted red peppers. Make sure they are drained and patted dry.


  • 1 large onion chopped
  • 1 tbsp oil
  • 1 tbsp dairy-free butter
  • 2 cloves of garlic sliced
  • 2 tbsp plain flour  (gluten-free if needed)
  • 1-litre of a good quality veg stock
  • 2  x 400g tins of quality cherry tomatoes
  • 1.5 tsp sugar
  • salt and pepper
  • 180 ml vegan oat cream
  • 2 large roasted red peppers


To roast the red peppers in the oven

  1. Preheat the oven to 200C.

2. Cut your peppers in half and remove the seeds and white inner core. Brush your baking sheet with oil and lay your peppers inner side up Roast for 20 minutes, then remove from the oven and using tongs turn your peppers a little and return to the oven. Cook for another 20 minutes, making sure their flesh is soft and charred.

3. Now to steam them, I lay mine on a plate and place an upturned bowl over them for 15 minutes. Once this is done then peel the skin off the peppers and they are ready to use.

4. While the peppers are steaming, in a large pan on a medium heat add the oil and butter. Once the pan is hot add the garlic and onion. Turn the heat to low. You do not want to get any colour on the onions. Cook until translucent.

5. Then add the flour and cook out for about 2 minutes.

6.Next slowly add the stock a little at a time. Then add the sugar, tomatoes and seasoning. Simmer covered for 25 minutes.

7. Now leave to cool. Once it has cooled add the roast peppers and blitz using a food processor or stick blender until smooth. Taste and adjust the seasoning if you need to. Now add the dairy-free milk and warm it gently until piping hot. Serve with some buttered toast or a warm buttered roll. If you are going all out then why not go all American and have it with a vegan grilled sandwich.

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If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of my recipes. Or I would love to hear your comments

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