Roasted Red Pepper & Tomato Soup (gf/v) Recipe
Delight in a warm bowl of our Roasted Red Pepper & Tomato Soup, where vibrant roasted red peppers blend seamlessly with ripe tomatoes, creating a rich and velvety texture. Infused with aromatic herbs and a hint of garlic, this gluten-free and vegan delight is perfect for any occasion. Served with a drizzle of olive oil and a sprinkle of fresh basil, it's a comforting hug in a bowl that will warm your soul.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
Combine Ingredients
Add the roasted red peppers, canned diced tomatoes (with juices), vegetable broth, salt, black pepper, dried basil, oregano, and red pepper flakes to the pot. Stir to combine.
Simmer
Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
Blend the Soup
Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
Serve
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves if desired.