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5 from 13 votes

Vegan Roasted Red Pepper Tomato Soup

Vegan Roasted Red Pepper Tomato Soup is a creamy, nutritious and hearty soup bursting with flavors. It is comforting to eat on those chilly winter nights.

Course Soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8


  • 4 large red bell peppers
  • 2 14.5 oz cans of diced tomatoes with juices
  • 1/3 cup fire roasted salsa
  • 1/3 cup nutritional yeast
  • 1/2 cup raw cashews
  • 1 tsp sea salt
  • 1 cup vegetable broth
  • 2 tbsp chopped green onion for GARNISH optional


  1. Turn on to broil and prepare a baking sheet with tin foil.

  2. Cut red bell peppers in halves or thirds.  Remove the seeds and place red peppers on pan with skin facing down.

  3. Place in oven and broil 3-5 minutes.

  4. While red bell peppers are roasting add all of the other ingredients into the blender.

  5. Remove red bell peppers from oven and turn them over so the skin is facing up and broil until red peppers have blackened. Broil for another 3-5 minutes.  Watch the peppers carefully so they don't completely burn.

  6. Once red bell peppers are roasted place them into the blender with the rest of the ingredients and blend until smooth*.

Recipe Notes

*Use a high-powered blender.  I use a Vitamix.