Stuffed peppers always make a satisfying and delicious meal. There are several versions of stuffed bell peppers out there, but we are keeping things classic here! You can’t go wrong with a classic. Sweet bell peppers are stuffed with a savory mix…
Stuffed peppers always make a satisfying and delicious meal. There are several versions of stuffed bell peppers out there, but we are keeping things classic here! You can’t go wrong with a classic. Sweet bell peppers are stuffed with a savory mixture of ground beef, rice, tomatoes, herbs, and cheese. I roast the peppers before…
If you’re looking for healthy, comforting bowl of soup, this Roasted Red Pepper Tomato Soup is the ultimate recipe! It’s bursting with sweet peppers, crushed tomatoes, garlic, fresh basil, and a splash of full-fat coconut milk for a naturally vegan soup.
If you’re looking for a healthy, comforting bowl of soup, this Roasted Red Pepper Tomato Soup is the ultimate recipe! It’s bursting with sweet peppers, crushed tomatoes, garlic, fresh basil, and a splash of full-fat coconut milk for a naturally vegan soup.
When browsing our Vegan Soup Recipes, we couldn’t believe we hadn’t yet shared our recipe for the best Roasted Red Pepper Tomato Soup.
It’s one of our favorite creamy soups to make during the late summer and fall season when bell peppers are at their peak. Plus, we’ll teach you 3 easy ways to roast bell peppers at home for the best, smoky-sweet flavor!
Bell peppers: Roasted red peppers add a sweet, smoky flavor to this twist on a classic tomato soup. If you’re out of red bell peppers, you can also use yellow or orange peppers, but red peppers are the sweetest.
Aromatics: Combining onion, carrot, celery, red pepper flakes, and garlic creates a flavorful foundation for this soup. As always, fresh is best!
Tomato paste: Adds a rich, concentrated tomato flavor that enhances the overall flavor and color of the soup.
Crushed tomatoes: Adds additional tomato flavor and helps create a soup with a nice, thick consistency. If you’d like to use fresh tomatoes from your summer garden, make your own Crushed Tomatoes from Scratch!
Broth: We like to use our Easy Vegetable Broth in this soup, but you can also use a Vegan Chicken Broth for a more savory, umami flavor.
Coconut milk: Non-vegan tomato soups are often rich and creamy with a splash of heavy cream. We’re swapping the dairy cream for full-fat coconut milk for an identical rich creaminess.
Sugar: It’s optional, but a small pinch of cane sugar can help balance the soup’s acidic flavors and enhance the peppers’ and carrots’ natural sweetness.
Fresh basil: Adds a natural freshness and pop of color that balances the rich flavors in the soup.
The full ingredient measurements are at the bottom of the post in the recipe card.
When it comes to roasting your own peppers at home, there are 3 options: roasting in the oven, roasting in a hot skillet, or placing directly over an open flame on the stovetop.
To roast in a hot pan, preheat a grill pan or cast-iron skillet over medium heat. Once hot, add the peppers and cook, turning often, until the peppers blacken, blister, and are charred on all sides.
Lastly, if roasting directly over an open flame, light a gas flame. Next, place the red bell peppers directly over the flame, turning often, until blackened, blistered, and charred on all sides.
Remove the peppers from the heat, then place them into a large bowl, covering it with a lid, towel, or foil.
Set the peppers aside to steam for 10 minutes.
Uncover the peppers, then using your hands, peel off the loose skin and discard along with the stems, seeds, and membranes. Roughly chop and set aside.
How to Make Roasted Red Pepper Tomato Soup
Sauté the aromatics. Heat 2 tablespoons of cooking oil in a large pot over medium heat. Once heated, add the onion, carrot, celery, red pepper flakes, and a big pinch of salt and pepper. Cook for 4 minutes, stirring occasionally.
Add garlic and tomato paste. Cook for 2 minutes more, allowing the tomato paste to deepen in color.
Add remaining ingredients, except basil. Pour in the tomatoes, vegetable broth, coconut milk, sugar, and roasted peppers. Mix until everything is combined. Bring the pot to a boil, then reduce the heat and simmer for 10 minutes.
Blend until smooth. After 10 minutes, remove the soup from the heat and blend using an immersion blender until smooth. Alternatively, transfer the soup to a high-speed blender in batches and blend until a smooth and creamy texture.
Garnish and serve. Season the soup with salt and black pepper to taste, then add the basil and pulse until combined. Serve warm with toppings, like additional fresh basil, Homemade Croutons, Vegan Parmesan Cheese, and Vegan Mozzarella. Enjoy!
Serving Suggestions
Just like a classic bowl of Vegan Tomato Soup, this Roasted Red Pepper Tomato Soup is the perfect appetizer, starter, or main dish. It’s one of our favorites to make during winter when we’re craving a comforting bowl of warm soup.
Leftover soup will keep for up to 5 days in an airtight container in the refrigerator, or 3 months in the freezer. Before storing, allow the soup to cool completely to room temperature.
If frozen, allow the soup to thaw overnight before reheating, or reheat directly from frozen over low heat on the stovetop until warm and creamy.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
If you’re looking for healthy, comforting bowl of soup, this Roasted Red Pepper Tomato Soup is the ultimate recipe! It’s bursting with sweet peppers, crushed tomatoes, garlic, fresh basil, and a splash of full-fat coconut milk for a naturally vegan soup.
Ingredients
2 red bell peppers
1 medium onion, diced
1 carrot, diced
1 rib celery, diced
¼ teaspoon red pepper flakes
6 cloves garlic, peeled and minced
¼ cup tomato paste
1 28-ounce can of crushed or peeled tomatoes in juices
Roast red peppers. To roast them in the oven, check out this post. For stovetop roasting, preheat a grill pan or cast-iron skillet over medium heat if using or light a gas flame. Place the red bell peppers directly over the flame (or in the hot pan), turning often, until they blacken, blister, and are charred on all sides. Remove the peppers from heat, then place them into a large bowl, covering it with a lid, towel, or foil. Set aside to steam for 10 minutes. Uncover the peppers and use your hands to peel off the loose skin. Discard those, along with the stems, seeds, and membranes. Roughly chop and set aside.
Sauté the aromatics. Heat 2 tablespoons of cooking oil in a large pot over medium heat. Once heated, add the onion, carrot, celery, red pepper flakes, and a big pinch of salt and pepper. Cook for 4 minutes, stirring occasionally.
Add garlic and tomato paste. Cook for 2 minutes more, allowing the tomato paste to deepen in color.
Add remaining ingredients, except basil. Pour in the tomatoes, vegetable broth, coconut milk, sugar, and roasted peppers. Mix until everything is combined. Bring the pot to a boil, then reduce the heat and simmer for 10 minutes.
Blend until smooth. After 10 minutes, remove the soup from the heat and blend using an immersion blender until smooth. Alternatively, transfer the soup to a high-speed blender in batches and blend until a smooth and creamy texture.
Garnish and serve. Season the soup with salt and black pepper to taste, then add the basil and pulse until combined. Reheat as needed, and serve warm with toppings, like additional fresh basil, Homemade Croutons, Vegan Parmesan Cheese, and Vegan Mozzarella. Enjoy!
Notes
Storage: Leftover soup will keep for up to 5 days in an airtight container in the refrigerator.
Freezing: Store for 3 months in the freezer in an airtight container. If frozen, allow the soup to thaw overnight before reheating, or reheat directly from frozen over low heat on the stovetop until warm and creamy again.
Looking for an easy weeknight meal to feed a crowd? This Ground Beef Casserole is loaded with hearty ingredients like ground beef, pasta, & cheese, all baked in tomato sauce until golden!
Looking for an easy weeknight meal to feed a crowd? This Ground Beef Casserole is loaded with hearty ingredients like ground beef, pasta, & cheese, all baked in tomato sauce until golden!
Our inspired version is equally hearty and comes together in just 30 minutes! Or, if 10-minute dinners are more your style, you can prep and freeze the patties in advance.
This is your reminder to enjoy a simple tomato sandwich with your summer tomatoes. Keep it simple with soft slices of bread, juicy tomatoes and mayonnaise or dress it up as you’d like.
This is your reminder to enjoy a simple tomato sandwich with your summer tomatoes. Keep it simple with soft slices of bread, juicy tomatoes and mayonnaise or dress it up as you'd like.
Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat. Looking for more light and fresh pasta recipes to add to your dinner menu? Check out my Green Pasta, 15…
Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat.
Cozy and delicious dinners don’t have to be complicated. Just look at this simple Vegan Roasted Tomato Pasta recipe! By roasting tomatoes with aromatics, cooking pasta on the stove, and then tossing the two together, you’re left with an addictively delicious meal that only takes 30 minutes.
Why roast tomatoes for pasta? Obviously, tossing raw cherry tomatoes with cooked pasta is faster and easier, but taking the time to roast them in the oven takes every bite to the next level. The heat of the oven draws out their natural sugars and hidden flavors, and when combined with garlic and herbs, you get a hands-off, umami-packed, and perfectly sweet cherry tomato sauce.
Simple, quick, and healthy, the whole family is going to love this meal, especially when it’s served with a few dollops of my Almond Ricotta Cheese!
Why you’ll love this easy roasted tomato pasta
Simplicity at its finest – Roast the tomatoes with herbs and aromatics, cook the pasta, and then toss the two together. That’s all it takes to make this 30-minute dinner!
A must for tomato season – Tomatoes thrive during late summer and you will too after trying this recipe. Roasted tomatoes—whether you use cherry tomatoes, Roma tomatoes, or Campari tomatoes—pack every bite of this summer pasta with sweet and umami goodness.
Picky eater approved – Its simplicity and layers of Italian flavors make this meal hard to resist, even by the pickiest eaters.
How to make vegan roasted tomato pasta
Find the complete recipe with measurements in the recipe card below.
Slice the cherry tomatoes in half and place them in a baking dish. Drizzle with olive oil, then add the minced garlic, salt, oregano, and thyme. Toss to coat.
Roast the tomatoes in the oven until they’re soft, juicy, and slightly charred.
Meanwhile, cook the pasta on the stove according to the package instructions. Drain and set aside.
I used orecchiette pasta but any kind of pasta will work here. Use spaghetti, penne, fettucini, bowtie, gluten-free, zoodles, gnocchi, or any other type you have at home.
Dump the cooked pasta in the baking dish with the tomatoes, along with the chopped basil and lemon juice. Toss to combine.
This pasta dinner only gets better with vegan parmesan, balls of mozzarella, vegan ricotta, a drizzle of balsamic reduction, and/or fresh basil on top. You could even add a dollop (or two) of my Vegan Pesto Sauce for a fresh and herbaceous twist.
What kind of tomatoes are best for roasted tomato pasta?
Almost any type of tomato can be roasted, but as a general rule of thumb, smaller varieties are best (small tomatoes = more flavor). I used cherry tomatoes for this recipe, but grape, Campari, Roma, or plum tomatoes all work well, too.
What else can I add to this pasta dinner?
Feel free to roast sliced red onions, red bell peppers, shallots, carrots, zucchini, or mushrooms alongside the tomatoes and garlic. Or, after roasting, stir capers or green or black olives in with the tomatoes and pasta for a briny burst.
How do you store the leftovers?
Transfer the leftover pasta to an airtight container and store it in the refrigerator for 2 to 3 days. When it’s time to eat, reheat the leftovers in the microwave or in a lightly oiled skillet on the stove.
Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat.
Slice the cherry tomatoes in half, and place in an oven safe baking dish. Pour the olive oil on top of the tomatoes, then add the minced garlic, salt, oregano and thyme. Stir in the pan to combine.
Place in the oven and roast for about 30 minutes, until the tomatoes are collapsing and slightly charred.
While the tomatoes roast, cook the pasta according to package instructions.
Once the tomatoes are done, remove the dish from the oven. Add the cooked pasta, along with the chopped basil and lemon juice. Toss to combine.
Serve with some grated parmesan (I used Violife) and more basil.
Notes
This is also good with some dollops of vegan ricotta throughout.
For gluten free, use gluten free pasta noodles or zucchini noodles.
For some added protein, consider serving with grilled tofu.
Puttanesca is a bold and flavorful Italian sauce made with tomatoes, anchovies, capers, garlic, and olives, all simmered to perfection. It’s perfect for pairing with spaghetti or penne, bringing a delicious burst of savory goodness to your table.
Puttanesca is a bold and flavorful Italian sauce made with tomatoes, anchovies, capers, garlic, and olives, all simmered to perfection. It's perfect for pairing with spaghetti or penne, bringing a delicious burst of savory goodness to your table.
For a tomato sauce with a robust, rich, and savory flavor, try making this easy stewed tomatoes recipe. Better than canned, this sauce is perfect for adding to a marinara, to soups, to stews and much more.
For a tomato sauce with a robust, rich, and savory flavor, try making this easy stewed tomatoes recipe. Better than canned, this sauce is perfect for adding to a marinara, to soups, to stews and much more.
Stuffed peppers always make a satisfying and delicious meal. There are several versions of stuffed bell peppers out there, but we are keeping things classic here! You can’t go wrong with a classic. Sweet bell peppers are stuffed with a savory mixture of ground beef, rice, tomatoes, herbs, and cheese. I roast the peppers before… 
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Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat. Looking for more light and fresh pasta recipes to add to your dinner menu? Check out my Green Pasta, 15…
