Roasted Tomato Pepper Soup

Soups, Vegan

Roasted Tomato and Pepper Soup (vegan)

This effortless roasted tomato pepper sheetpan soup is my everything!  Super simple, ridiculously delicious, packed with nutrition… and it’s even vegan!

I LOVE making soup!  It ticks all of my boxes: healthy, easy, delicious AND it helps me reduce food waste (as soon as veggies lose their looks in our house they get roasted). This soup is no exception and is a great one to add to your roster, especially with the start of a new year when getting healthy is on everyone’s minds!

If there is one single nutrition resolution that I would recommend, it would be to simply eat more vegetables.  Filling your plate (or bowl) with mostly vegetables (aim for at least half your plate) will give you nutrients to keep you energized, help prevent chronic diseases like cancer and heart disease, strengthen your immune system and help you maintain a healthy weight.  It’s also so much better for the environment – there is zero down side to eating more plants!

Roasted Tomato and Pepper Soup (vegan)

Roasted Tomato and Pepper Soup (vegan)

I get asked all of the time about what my favourite kitchen gadgets are, and my blender is always on the list.  The Vitamix Ascent 3500 blends the soup into a creamy consistency (with zero cream!).  If you don’t have a blender an immersion blender also works.  If you want a richer soup by all means you could add a splash of cream, you would just need to make sure that it is 18% or higher in fat to avoid curdling.

This soup is delicious on its own but you can add the croutons for extra flavour and crunch, or leave them out to make the soup gluten free.  Oh yes, and if you’re not already sold, this actually tastes better the next day (making it amazing for prepping ahead on a Sunday for a simple weekday dish).  Take the dish to the next level by making heart shaped croutons, using a heart shaped cookie cutter to cut out the bread and following the same instructions below.

Roasted Tomato Pepper Soup with heart shaped croutons

Here’s the recipe my friends and happy cooking!



Roasted Tomato and Pepper Soup (vegan)
5 from 8 votes

Roasted Tomato and Pepper Soup (vegan)

This soup is packed with fibre and vitamins to keep you healthy through the winter months and is whipped up in moments.  Roasting the vegetables brings out their natural sweetness and intensifies the flavour.  This makes 4-8 servings depending on the size of your bowls.

Course Soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings


  • 1/2 large sweet onion, quartered
  • 1 1/2 lbs. ripe tomatoes, quartered
  • 2 red, yellow or orange peppers, seeded and quartered
  • 5 tablespoons extra virgin olive oil, divided
  • 3 cloves garlic
  • 1/2 cup white wine
  • 1-1 1/2 litres vegetable stock
  • 1/2 cup roughly chopped fresh basil, loosely packed
  • salt and pepper to taste



  1. Preheat the oven to 375F and line a baking sheet with parchment paper.

  2. Toss the vegetables with 3 tablespoons of the olive oil, season with salt and pepper, and roast for around 50 minutes, until the vegetables are soft, and golden brown with the tomatoes blistered.  Remove from the oven.


  1. In a large heavy bottomed pot (I use a Staub cocotte), add the remaining 2 tablespoons of olive oil and heat on medium-low.  Add the crushed garlic and cook, stirring, until it is fragrant, about 1 minute (do not brown the garlic as it will get bitter).  Add the white wine stir, and add the roasted vegetables (including juices) and stock.  Cook uncovered for about 15-20 minutes, stirring occasionally.  Add the basil and stir.

  2. Remove from the heat and using an immersion blender or the Vitamix blender, carefully blend the soup (you will want to do this in batches and cool it down before blending in the blender, this is very important for safety reasons).  Once smooth, return to the pot to reheat for serving.  

  3. Once reheated, season with salt and pepper, add a touch of cream or cashew cream if desired, divide among the bowls and top with croutons if desired.


  1. Transfer the cooked veggies (including the juices) to a blender (I used my Vitamix). Add 1 litre of vegetable stock and select the Hot Soups program – let it complete.  Season with salt and pepper to taste, add the basil leaves, thin with additional stock if desired (or a touch of cream or cashew cream if you wish), blend just until the basil leaves are blended in and smooth and serve! 

Recipe Notes

To make the croutons place 4 slices of cubed whole grain bread on a baking sheet, toss with 2 tablespoons of extra virgin olive oil, 1 clove minced garlic, season with salt and bake at 350F until golden brown (around 10 minutes) tossing half way through.

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33 Comments on “Roasted Tomato Pepper Soup”

  1. Jane

    Happy New Year Tori!
    I made this soup following the instructions on your insta – sooo delish!
    Loved it!
    Thanks for sharing!!!

  2. Anne

    Just wondering if this recipe was updated from the original post? Have made it a couple of times before and the ingredients and directions seem slightly different now?

    1. Tori Wesszer

      Hi Anne! It was slightly to accommodate those that don’t have a Vitamix blender with the same function. I actually should modify it for the wine as you wouldn’t use it in the version with the Vitamix I will take another look and make sure it reads properly!

  3. Charlene Tilley

    Tori!!! Your a bloody genius! I’ve tried many recipes for this soup and yours is hands down the best ever. I added some cashew cream to keep it vegan and a little crushed chilli for some heat and my gosh, it is bowl licking good & will most definitely be a multiple repeat in this house!! Thank you once again for sharing!

  4. Kyra

    Would this still work, stovetop, without the wine? Only because I was so excited to finally make this but (oddly!!) don’t have any wine right now! Thanks! 🙂

  5. Natalie

    Wins the crowd over! I made it twice in one week – once for the kiddos and once for a girls dinner party – everyone loved it.

  6. Mimi

    Hi Tori! Just to let you know I made your soup tonight…….I used the immersion blender and I followed your recipe , except I added a small jalepeno with veggies, it turned out amazing!!!!! My husband loved loved it and couldn’t get enough of it. We paired with grilled cheese! Thank you for all your great recipes!

    1. Tori Wesszer

      Hi Jamie! I just toss the bread in a couple tablespoons of olive oil, a sprinkle of salt and a bit of garlic powder and bake them at 300F until golden on both sides!

  7. Jamie

    I love this soup, you can really taste all the flavors, the tomatoes, peppers, garlic, onion and basil, nothing overpowering another.😊

  8. Ryan

    Hi tori! Would it work if I used a mix of cherry tomatoes and regular tomatoes? I have a container of cherry tomatoes that’s about to go bad, so I was hoping I could throw them in this soup!

  9. Maria

    Made this recipe tonight and I have a feeling it’s going to be on repeat! My two year old daughter gobbled up two bowls! Thanks for always sharing the best recipes! Many of our household favourites are your genius recipes 🥰

  10. Cori

    This looks delicious and I am drowning in tomatoes from the garden right now! Question-when doing this in the vitamix, when/how would you add the garlic?
    Also, whenever I need a recipe, I first check your website. Your recipes are so good!😊

  11. Jessica

    Made this today as written and my goodness it is so yummy!! I used heirloom tomatoes from our garden and it was the perfect dish to transition from summer to fall. Thanks Tori!

  12. Darianna Kaluzny

    Mine tasted only of vinegar? Is half a cup accurate? Maybe I made a mistake using aged white wine vinegar…..

    1. Tori

      Hi Darianna! I think you might have read the ingredient wrong by accident, I use white wine (usually a dry variety). There isn’t any vinegar in this soup at all!

      Hopefully you have a chance to try it again!

  13. Lindsay

    Made this soup tonight and it was a hit. Can’t wait to have the leftovers tomorrow. Thanks Tori!

  14. Skyler

    I probably missed it somewhere but just to be clear, if making it with the Vitamix then you leave out the white wine? looking forward to making this during the cold winter!

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