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!). 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.
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. This makes 4-8 servings depending on the size of your bowls.
- 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
ROAST THE VEGETABLES
Preheat the oven to 375F and line a baking sheet with parchment paper.
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.
MAKE THE SOUP
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.
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.
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.
ALTERNATE METHOD USING THE HOT SOUP PROGRAM FOR THE VITAMIX
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!
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.