Sheet Pan Roasted Red Pepper and Tomato Soup

I friggin’ love roasted red pepper anything, and when adding it to this delicious soup with tomatoes, it makes a really comforting bowl of goodness for the winter season. I love pairing this soup with a sandwich and meal-prepping it for lunches for the week. Try it with things like my Vegan Bagel Sandwich or Crunchy Spinach Wrap. I hope you love this Roasted Red Pepper Soup as much as I do. If you give it a try, make sure to let me know what you think in the comments below.

Why you’ll love this Roasted Red Pepper Soup recipe: 

• Quick: Make this roasted red pepper soup in 45-minutes
• Vegan: Of course this recipe is vegan-friendly!
• Healthy: Benefit from the health benefits of red peppers and tomatoes

Ingredients:

Sweet Peppers: Sweet peppers actually are loaded with vitamin C and vitamin A which is great for supporting your immune system. Only 1/2 a cup of red peppers is 159% of your daily recommended vitamin C intake.

Tomatoes: Tomatoes also hold their own set of health benefits. They are a major source of the antioxidant lycopene, which is linked to several great benefits like reducing your risk of heart disease and cancer. On top of that, they are a great source in: 

• Vitamin C
• Potassium
• Folate
• Vitamin K

I promise this recipe is one you are going to make again, and again. Let me know what you think of it by leaving a review below!

Want something amazing to try? Make sure to check out my amazing garlic confit which can be chipped and topped onto the soup.

How do you make Roasted Red Pepper Tomato Soup? 

This comforting soup recipe is fairly simple to pull together. It also freezes really well if you make too much or want to save some for a quick meal at a later date. Here’s how you make it: 

1. Preheat the oven to 400F
2. To a sheet pan or roasting pan add all your ingredients apart from the lemon and coconut milk. Cook for 40 minutes or until perfectly golden and roasted
3. Transfer the mixture to a high-speed blender, add the coconut milk and lemon. Blend till smooth. Be careful when working with hot ingredients in a high-speed blender, you can let them cool then reheat the soup once blended as an extra precaution if you choose
4. Serve hot with fresh thyme and a drizzling of oil

Expert Tips & FAQ: 

What other vegetables can I use? You can have fun with the ingredients!  Use carrots, squash, apples, beets! Whatever you like the recipe will work perfectly!

Can I freeze this? Absolutely! Store in a tightly sealed container but make sure the soup is completely cooled before freezing.

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What can I serve this with? Eat it on its own or serve it as an appetizer. This dish goes great with a panini, wrap, or sandwich. 

Other soup recipes you’ll love:

• Vegan Split Pea Soup
• Vegan Baked Potato Soup
• Carrot and Ginger Soup
• Creamy Zuppa Toscana Soup
• Easy Broccoli Soup Recipe
• Vegetable Soup with Vegan Dumplings

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

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Sheet Pan Roasted Red Pepper Soup

5 from 8 votes

Flavorful Roasted Red Pepper Soup that'll warm you up on a cold winter day.

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 2 hours hrs

Course Vegan Comfort Food

Cuisine Comfort Food

Servings 4

Ingredients

  

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• 2 large red pepper chopped
• 5 red tomato score an X at the stem top of each
• 1 large white onion
• 4 garlic cloves
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp. fresh thyme
• 3 tbsp. olive oil
• 3 tbsp. lemon juice
• 1 400 mL can of coconut milk
• Garnish with more oil and thyme!

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Instructions

 

• Preheat the oven to 400F.
• To a sheet pan or roasting pan add all your ingredients apart from the lemon and coconut milk.  Cook for 40 minutes or until perfectly golden and roasted.
• Transfer the mixture to a high-speed blender, add the coconut milk and lemon.  Blend till smooth. Be careful when working with hot ingredients in a high-speed blender, you can let them cool then reheat the soup once blended as an extra precaution if you choose.
• Serve hot with fresh thyme and a drizzling of oil!

Notes

You can have fun with the ingredients!  Use carrots, squash, apples, beets! Whatever you like the recipe will work perfectly!

Review This Recipe Let us know how it was!