Roasted Red Peppers and Tomato Soup

Homemade Roasted Red Peppers and Tomato Soup with red bell peppers, tomatoes, and quinoa. Vegan & Gluten-Free.

Roasted Red Peppers and Tomato Soup

Being fall and all, we have ditched salads temporarily in favor of warmer dishes with more flavors.

One of the things we like to do when the temperatures drop is to roast our vegetables in the oven. Roasted vegetables just have a deeper flavor and are perfect for cold months. And then, you can turn roasted vegetables in a delicious soup, such as this Roasted Red Peppers and Tomato Soup.

And if you add some cream and a spoonful of cooked quinoa when serving, this soup becomes filling and can be a stand-alone meal.

We recommend making this Roasted Red Peppers and Tomato Soup in bulk as meal-prep to last you the week. The recipe makes 4 servings. When making it, bring a small pot of salted water to a boil, add in half a cup of quinoa, and cook for about 15 minutes to have for serving.

Roasted Red Peppers and Tomato Soup

Roasted Red Peppers and Tomato Soup

Yield: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Homemade Roasted Red Peppers and Tomato Soup with red bell peppers, tomatoes, and quinoa. Vegan & Gluten-Free.


  • 4 red bell peppers
  • 4 tomatoes
  • 1/2 cup cherry tomatoes
  • 1 red onion
  • 3 cloves garlic
  • 2 cups vegetable stock
  • pinch of salt
  • dash of black pepper

To serve:

  • 4 tsp cream (plant-based)
  • 4 tbsp cooked quinoa
  • basil leaves


  1. Preheat oven to 180°C / 360°F.
  2. Cut bell peppers in half, discard seeds, and place on a large baking tray, placing them flat with the skin up. Half the tomatoes and add to the tray, then add cherry tomatoes, sliced red onion and garlic cloves. Season with salt and pepper and drizzle with some olive oil.
  3. Place in the oven to bake for about 15-20 minutes until the vegetables soften and turn darker.
  4. Once roasted, remove the vegetables from the oven. Peel the skin off the peppers and tomatoes, then place all vegetables in a large pot.
  5. Pour in vegetable stock and bring to a boil, then reduce heat and cook on low for about 10-15 minutes.
  6. With an immersion blender or in a blender, blend the soup until smooth.
  7. Serve with some plant-based cream, a spoonful of cooked quinoa and some basil leaves.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 109Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 379mgCarbohydrates: 20gFiber: 4gSugar: 11gProtein: 4g

Nutrition data is automatically calculated using Nutritionix and may not be accurate.

Roasted Red Peppers and Tomato Soup

More soup recipes here!

This recipe is sponsored by Hofer Slovenija. If you are from Slovenia, do head over to  Hofer’s Instagram account for even more delicious recipes!

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Roasted Red Peppers and Tomato Soup

2 Comment

  1. Ann says: Reply

    My whole family adore this filling soup. So good on these cold fall days. The taste is just phenomenal. Highly recommend everyone to give this a try.
    Thank you for sharing the recipe with us and all of your useful recommendations. I’m sure they’ll help your followers avoid mistakes. Look forward to your new ideas. Keep the awesome recipes coming!
    p.s. I’d be grateful if you’d share with me a few recipes for your fav soups.
    p.p.s. I adore the photos you take!

    Best wishes,

    1. Kristina says: Reply

      Thank you so much! 🙂

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