Spicy Roasted Red Pepper and Tomato Soup

Spicy Roasted Red Pepper and Tomato Soup recipe pinit

Red bell peppers are a great source of vitamin C, which can help boost your immune system.

This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Total Time 1 hr
Servings: 4 Calories: 720
Best Season: Fall



  1. Preheat the oven to 425°F (220°C).
  2. Cut the red bell peppers in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper.
  3. Cut the tomatoes in half and place them cut-side down on the same baking sheet.
  4. Slice the onion and peel the garlic cloves. Place them on the baking sheet as well.
  5. Drizzle olive oil over the vegetables and sprinkle with paprika, cayenne pepper, salt, and black pepper.
  6. Roast in the oven for 30-35 minutes, until the vegetables are softened and slightly charred.
  7. Remove the baking sheet from the oven and let the vegetables cool slightly.
  8. Peel the skin off the red bell peppers and tomatoes.
  9. In a blender, combine the roasted vegetables, vegetable broth, and fresh basil leaves. Blend until smooth.
  10. Transfer the mixture to a pot and heat over medium heat until warmed through.
  11. Serve the soup hot, garnished with a dollop of Greek yogurt and additional fresh basil leaves if desired.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 12g19%
Total Carbohydrate 18g6%
Sugars 10g
Protein 4g8%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

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