Last updated on January 19th, 2019
Roasted Red Pepper Tomato Soup (Dairy Free, Gluten Free, Vegan friendly)
I don’t know if you know this, but I am obsessed with soup. Like, ADDICTED. As in, even when it’s 30 degrees Celsius outside and I am sweating through my clothes, I still crave and eat soup.
One of my favourite restaurants in our town is a soup cafe. Every day they have 4-5 different types of soups. You never know what they will have unless you go in and find out. I tend to eat there a few times per month. Sometimes it ends up being 1-2 times per week, depending on my week.
I’ve had the opportunity to expand my soup horizon with varieties I never would have thought of. But there are some obvious favourites that are always my go-to when they are available.
One of my favourite soups is a roasted red pepper tomato soup. What I love about this cafe is that they don’t use dairy to make the soups creamy. They use a potato and they blend the soup to give it that creamy texture. Perfect for those like me who have a dairy intolerance!
As we were preparing to do our weekly meal prep, I decided I wanted to make my own roasted red pepper tomato soup, so I could save a few dollars.
When I want to make something I’ve never made before, I Google recipes and spend 10-15 minutes reading different top hits and I always make sure to read a few of the reviews. Then I will pick 2-3 recipes that sound the best to me and I will make my own variation combining pieces of all of them. Very rarely do I follow a recipe to a T.
If I like what I created, I will write it down to use it again with any modifications I think it might benefit from.
So with that, I bring you my roasted red pepper tomato soup concoction that is dairy free, gluten free and vegan friendly.
Roasted Red Pepper Tomato Soup
- 1 28 oz can diced tomatoes (and their juices)
- 1 5.5 oz can tomato paste
- 2 cups chicken bone broth to make vegan, use a vegetable stock
- 3 vine tomatoes (quartered and seeded)
- 1 small onion (peeled and quartered)
- 3 garlic cloves
- 1 potato (peeled and halved)
- 1 tbsp olive oil
- 3 tbsp fresh dill
- 1 tsp dried basil
- 1 pinch red pepper flakes
- sea salt and black pepper, to taste
- Preheat oven to 350. Place chopped red peppers, tomatoes and onion on a baking sheet along with the garlic cloves. Toss with the olive oil and sprinkle with salt and pepper. Roast for 40 minutes.
- While veggies are in the oven, add diced tomatoes and their juices, tomato paste, broth, potato, dill, basil, red pepper flakes and additional salt and pepper to a large pot. Bring to a boil over high heat. Reduce heat and simmer until the veggies in the oven are done.
- When veggies in the oven are done, add them to the pot on the stove. Continue to simmer until the potato halves are fork tender.
- Remove pot from heat and use an immersion stick blender to blend the soup. You can also use a blender or food processor, but you will need to cool the soup down first.
- Adjust seasonings if desired. Serve hot