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!
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!) and heats it up at the same time – GENIUS!
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).
Here’s the recipe my friends and happy cooking!
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.
- 1/2 large sweet onion, quartered
- 1 1/2 lbs. ripe tomatoes, quartered
- 2 red, yellow or orange peppers, seeded and quartered
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic
- salt and pepper to taste
- 1-1 1/2 litres vegetable stock
- 1/2 cup fresh basil leaves, loosely packed
Preheat the oven to 375F and line a baking sheet with parchment paper.
Toss the vegetables with the olive oil, season with salt and pepper, and roast for 30 minutes. Add 3 whole cloves of garlic and roast for an additional 20-30 minutes, until the veggies are blistered.
Remove the pan from the oven and 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! Alternately, you can place the roasted vegetables in a medium pot, add the stock and basil, blend with an immersion blender, and heat it on medium before serving.
Divide among bowls and garnish with croutons (see note below for easy homemade croutons) and garnish with extra fresh basil if desired.
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.