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Rustic Roasted Red Pepper & Tomato Soup (Gluten-Free, Soy-Free, Dairy-Free)

Name: Rustic Roasted Red Pepper & Tomato Soup (Gluten-Free, Soy-Free, Dairy-Free)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 5 large ripe tomatoes, halved; 2 red bell peppers, seeded and quartered; 1 medium onion, peeled and quartered; 4 garlic cloves, peeled; 3 tbsp olive oil (plus extra for drizzling); 3 cups vegetable broth (gluten-free); 1 tsp dried basil; ½ tsp smoked paprika (optional for a deeper flavor); Salt and pepper to taste; 1 tbsp apple cider vinegar or lemon juice (for brightness)

Category:

Appetizer

Difficulty: Easy

Serves:

4 people

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Rating:

(0.00/5)

June 24, 2025 by Chef Molly

A cozy, velvety soup made with oven-roasted tomatoes and red peppers, pureed to perfection with herbs and olive oil. Naturally gluten-free, soy-free, and dairy-free, it’s a wholesome, nourishing option for any time of year.

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What You’ll Need:

5 large ripe tomatoes, halved
2 red bell peppers, seeded and quartered
1 medium onion, peeled and quartered
4 garlic cloves, peeled
3 tbsp olive oil (plus extra for drizzling)
3 cups vegetable broth (gluten-free)
1 tsp dried basil
½ tsp smoked paprika (optional for a deeper flavor)
Salt and pepper to taste
1 tbsp apple cider vinegar or lemon juice (for brightness)

Prepration for:Rustic Roasted Red Pepper & Tomato Soup (Gluten-Free, Soy-Free, Dairy-Free)

Step 1/4

Roast the Veggies: Preheat oven to 400°F (200°C). On a baking sheet, arrange the tomatoes, bell peppers, onion, and garlic. Drizzle with 2 tablespoons of olive oil and a pinch of salt. Roast for 25–30 minutes until caramelized.

Step 2/4

Blend: Once cooled slightly, add the roasted vegetables to a blender with the broth, basil, paprika, and vinegar/lemon juice. Blend until smooth.

Step 3/4

Simmer: Pour the blended soup into a pot. Simmer on medium-low heat for 5–10 minutes. Adjust seasoning with salt and pepper.

Step 4/4

Serve: Ladle into bowls and drizzle with olive oil for a rustic finish.

Chef's Tips & Notes

Optional Add-Ins: Add a dash of chili flakes for heat. Top with roasted chickpeas or fresh basil. Serve with gluten-free toast or grilled veggies on the side.

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Rustic Roasted Red Pepper & Tomato Soup (Gluten-Free, Soy-Free, Dairy-Free)

Directions

Step 1

Roast the Veggies:
Preheat oven to 400°F (200°C). On a baking sheet, arrange the tomatoes, bell peppers, onion, and garlic. Drizzle with 2 tablespoons of olive oil and a pinch of salt. Roast for 25–30 minutes until caramelized.

Step 2

Blend:
Once cooled slightly, add the roasted vegetables to a blender with the broth, basil, paprika, and vinegar/lemon juice. Blend until smooth.

Step 3

Simmer:
Pour the blended soup into a pot. Simmer on medium-low heat for 5–10 minutes. Adjust seasoning with salt and pepper.

Step 4

Serve:
Ladle into bowls and drizzle with olive oil for a rustic finish.

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Rustic Roasted Red Pepper & Tomato Soup (Gluten-Free, Soy-Free, Dairy-Free)

What You’ll Need:

Prepration for:Rustic Roasted Red Pepper & Tomato Soup (Gluten-Free, Soy-Free, Dairy-Free)

Chef's Tips & Notes

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Need Some Help?

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