Roasted Red Pepper and Tomato Soup

Too few ratings

K Amirjanyan

Community Member

“Healthy but not boring. I am sure you are going to love this simple vegan roasted bell pepper and tomato soup. It is indescribable delicious!”

Difficulty

Easy 👌
35
min.
Preparation
30
min.
Baking
15
min.
Resting

Ingredients

Servings:-4+
red bell peppers
800 g canned diced tomatoes
25 ml olive oil
onions
cloves garlic
2 tsp smoked paprika powder
1 tsp cayenne pepper
1 tsp white pepper
1 l vegetable broth
salt to taste
Metric
Imperial
  • Step 1/7

    Preheat oven to 200 degrees C. Rub oil on peppers and put them in the oven to roast for about 30 minutes. Take out of the oven when it’s roasted and let rest for 15 minutes.
    • red bell peppers

    Preheat oven to 200 degrees C. Rub oil on peppers and put them in the oven to roast for about 30 minutes. Take out of the oven when it’s roasted and let rest for 15 minutes.

  • Step 2/7

    Heat olive oil in a stockpot. Add onion and garlic and cook until soft but not brown, about 5 minutes.
    • onions
    • cloves garlic

    Heat olive oil in a stockpot. Add onion and garlic and cook until soft but not brown, about 5 minutes.

  • Step 3/7

    Add smoked paprika powder, cayenne pepper and white pepper. Cook for about 1-2 minutes.
    • 2 tsp smoked paprika powder
    • 1 tsp cayenne pepper
    • 1 tsp white pepper

    Add smoked paprika powder, cayenne pepper and white pepper. Cook for about 1-2 minutes.

  • Step 4/7

    Stir in canned tomatos and already peeled the skin off bell peppers.

    Stir in canned tomatos and already peeled the skin off bell peppers.

  • Step 5/7

    Add vegetable broth.
    • 1 l vegetable broth

    Add vegetable broth.

  • Step 6/7

    Cook for about 20 minutes.

    Cook for about 20 minutes.

  • Step 7/7

    Blend with a hand blender until fairly smooth. Cook for 1 more minute and it’s ready to serve. Enjoy!

    Blend with a hand blender until fairly smooth. Cook for 1 more minute and it’s ready to serve. Enjoy!