More Great Recipes: Vegan

Roasted Red Pepper and Tomato Soup

User Avatar
Member since 2016
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 2 | Prep Time 10 | Cook Time 10

Why I Love This Recipe

I'm a huge soup fan during the fall and winter. Since going vegan, I've struggled to find vegan versions of my favorite soups. I decided that I'd try to make my own vegan version of my favorite soup and it is heavenly!

Ingredients You'll Need

2 large beefsteak tomatoes
1 large red pepper - roasted
1/4 cup non-dairy milk (soy works best)
1 cup water

Seasonings to taste:


Bring 1 cup water to boil and add in diced tomatoes and cook about 5 minutes until tomatoes start to fall apart. Add in red pepper and cook 3-4 minutes until everything is soft. Using an immersion blender, blend the soup until creamy and smooth. Remove from heat and stir in non-dairy milk until soup reaches the desired consistency. Top with fresh cracked salt and pepper to taste.

Questions, Comments & Reviews

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot!

Got cooking questions? I've got answers!

For a customized chat, select response style: Home Cook, Pro Cook, or Adventurous (with a side of sass)

I can also help modify any recipe on BakeSpace.

Ask away!
Want to create a recipe? Try our BakeBot AI Recipe Maker!