Roasted Tomato and Red Pepper Soup
"Simple, refreshing and easy is the name of the game in the summer, and this checks every box! A family favorite that makes delicious use out of all those gorgeous summer tomatoes."
-- @lalalunchbox
Recipe Intro From lalalunchbox

This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!



Prep time 20mins
Cook time 35mins
Serves or Makes: 4-6


  • 3 pints cherry tomatoes, or grape tomatoes
  • 1/ 2 large red onion, cut into chunks
  • 1 red bell pepper
  • 3 cloves garlic, halved
  • 2 tablespoons olive oil
  • 3 teaspoons thyme, divided
  • 1/ 3 cup fresh basil
  • 4 cups vegetable broth
  • 1 teaspoon flaked sea salt
  • 1 teaspoon smoked paprika
  • Black pepper, To Taste


  • Step 1

    Preheat the oven to 400ºF. Line a baking sheet with parchment paper and add the tomatoes, onion, peppers and garlic. Drizzle with olive oil and sprinkle with 1 1/2 teaspoons of fresh thyme and 1/2 teaspoon salt. Roast for 30-40 minutes or until the vegetables have softened and become fragrant.

  • Step 2

    Place the roasted vegetables into a blender. Add broth, basil, remaining thyme, salt, pepper and paprika. Blend together until smooth. Adjust seasoning to taste. Add 1/2 teaspoon sugar if too acidic.