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. Plus, it freezes really well, making it a perfect winter staple to make extra and save time have on hand.
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!
Sheetpan Soups
I’m a big fan of sheetpan soups. I just love how everything simply roasts together and then is blended up. It is really easy and kind of fool proof! Another soup I love is this Roasted Butternut Squash & Pear Soup.
How to Puree Soup in a Blender
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.
What to Serve with Tomato Soup
This soup is delicious on its own but you can add 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). This also goes perfectly with a classic grilled cheese, or if you’re up for it homemade Garlic Bread Sticks!!
Here’s the recipe my friends and happy cooking!
xx
Tori
Roasted Tomato and Pepper Soup (vegan)
This Roasted Tomato and Pepper 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. Depending on your tomatoes, you may need a pinch of sugar at the end to taste!
Ingredients
- 1 large sweet onion, quartered
- 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 (or stock)
- 1 litre stock (vegetable or chicken)
- 1/2 cup roughly chopped fresh basil, loosely packed
- salt and pepper to taste
- pinch of sugar to taste (optional)
Instructions
ROAST THE VEGETABLES
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Preheat the oven to 400 F and line a baking sheet with parchment paper.
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Toss the vegetables with 3 tablespoons of the olive oil, season with salt and pepper, and roast for around 45 minutes, until the vegetables are soft and golden brown with the tomatoes blistered. Remove from the oven.
MAKE THE SOUP
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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.
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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.
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Once reheated, season with salt and pepper, add a touch of cream or cashew cream if you want it to be creamier, and a pinch of sugar to taste as needed. Divide among the bowls and enjoy.
ALTERNATE METHOD USING THE HOT SOUP PROGRAM FOR THE VITAMIX
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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.
Jane says
Happy New Year Tori!
I made this soup following the instructions on your insta – sooo delish!
Loved it!
Thanks for sharing!!!
Jane
Anne says
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?
Tori Wesszer says
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!
Anne says
Thank you! Making it again today!
Mellonie says
Made this soup. It is amazing. Delicious. Thanks Tori.
Tori Wesszer says
Thanks so much Mellonie!
Tracy Mahoney says
I finally made this soup. Absolutely fantastic! Thank you!!!
Tori Wesszer says
Fabulous thanks Tracy! Glad you liked it!
Charlene Tilley says
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!
Tori Wesszer says
Thank you so much Charlene!!! That means a lot to me!
Cheryl says
Wow made this last night, so good. Thank you Tori!
Tori Wesszer says
Hi Cheryl, thanks for the feedback! So glad you enjoyed it! Tori
Kyra says
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! 🙂
Tori Wesszer says
Hi Kyra, you bet just skip the wine and add a bit extra stock to deglaze the pot!
Natalie says
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.
Tori Wesszer says
Yay! Thanks Natalie!!
Mimi says
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!
Veronika says
It smelled and tasted so great!
Jamie says
Got a recipe for the crutons that you have in soup?
Tori Wesszer says
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!
Jamie says
I love this soup, you can really taste all the flavors, the tomatoes, peppers, garlic, onion and basil, nothing overpowering another.😊
Ryan says
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!
Tori Wesszer says
I Ryan! So sorry for the delay absolutely you can use cherry tomatoes I do that all the time! Tori
Maria says
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 🥰
Cori says
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?
Thx
Also, whenever I need a recipe, I first check your website. Your recipes are so good!😊
Tori says
Hi Cori,
You add it to the pan after the olive oil! Thank you for following along!!
Jessica says
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!
Tori says
Tomatoes from the garden are the best! So glad you liked it Jessica!
Darianna Kaluzny says
Mine tasted only of vinegar? Is half a cup accurate? Maybe I made a mistake using aged white wine vinegar…..
Tori says
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!
Lindsay says
Made this soup tonight and it was a hit. Can’t wait to have the leftovers tomorrow. Thanks Tori!
Skyler says
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!
Tori says
Nope you can leave in the white wine!
Pamela says
Hi Tori,
How many regular sized tomatoes would you use for 1 and a half pounds?
Thanks,
Tori says
Hi Pamela, it really depends on the size of your tomatoes but I’d say around 6.
Jenna says
Love this soup! Making it for a second time today – but I found the first time making it I needed to strain it through a sieve as there was too much tomato skin and I didn’t love the texture. I used an immersion blender to blitz it (don’t have a Vitamix)…maybe the texture comes out smoother with a Vitamix.
Tori Wesszer says
Hi Jenna, thanks for the feedback. Yes there is a bit of extra pulp and seeds for sure I can add that as an option good call! I don’t mind it but it’s not for everyone!
Katie says
Hi Tori! Can this soup be frozen (in portions) and saved for later? Would love to do that for this and the root veggie soup so I have some ready made meals!
Tori says
Hi Katie, I haven’t tried it before but I think it should work!
Ang says
Hi Tori! What is the best kind of tomato to use in this soup? And I know you mentioned roughly 6…
Tori Wesszer says
Hi Ang! I have used every type of tomato with success in this soup! I don’t think it matters as much the total amount and of course ripe tomatoes work best.
Anj says
How does the flavor change when you omit the onions?
Tori Wesszer says
Hi Anj I haven’t tried but I would be worried that it would lose a lot of the flavour… you could give it a whirl?
Joy says
My apologies: I’m confused. Someone last year asked “when doing this in the vitamix, when/how would you add the garlic?” You answered that “You add it to the pan after the olive oil.” You also wrote that you can leave in the white wine when using the Vitamix. However, the recipe as written for the Hot Soup Program appears to be one step only, and there’s no reference to oil, garlic, a pan, or wine. I just got an Ascent Vitamix and am eager to try the hot soup function!
Stef says
I would add whole garlic cloves with skin on to the roasting pan and cover in olive oil so it doesn’t burn. When done, just squeeze out the roasted garlic and discard the skins.
As for the wine, add it to the vitamix when you add the stock.
I believe this is what Tori meant.
Alexis says
Obsessed with this easy soup Tori, I don’t know how many times I let a few sad tomatoes forgotten about. How long does this soup store for? And would you recommend freezing part of a batch?
Thank you for all you do!
Tori W. says
Hey Alexis! I love freezing this soup and if not planning on eating it within 3-4 days I would definitely just freeze half of the batch for later on. I am so happy you love this soup!! Your review means so much to me. Tori,
Sanja Markovic says
I had a dinner party and every single person loved it! Thanks so much for the recipe!
madison says
Hi! Do you thaw the tomatos before using if they come out of the freezer? I saw your IG post and I have so many frozen garden tomatos leftover – love this idea for using them all!
Thanks!
Tori W. says
Hey! I cook them right from frozen! It is such a nice hack.