Roasted Red Pepper Tomato Soup | #vegan #glutenfree #contentednesscooking #plantbased #dairyfree

Roasted Red Pepper Tomato Soup

  • Author: Contentedness Cooking
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Dinner, Lunch, Snack, Soup, vegan
  • Cuisine: Vegan, Glutenfree, Plant based, soup


This Roasted Red Pepper Tomato Soup is the ultimate comfort food. Super easy preparation on a sheet pan, full of flavor, vegan and gluten free.



  • 1 lb tomatoes
  • 3 red bell peppers, seeded and cut into halves
  • 1 cup roughly chopped onions
  • 1 head of garlic
  • 1/3 heaping cup cashew butter
  • 1/4 cup nutritional yeast (optional)
  • salt, pepper to taste


  1. Line a sheet pan with parchment paper. Wrap the garlic in a piece of parchment paper and load it on the sheet pan together with the vegetables. Roast all for around 40  minutes at 410°F. After roasting, pop the garlic from the skin after it has cooled down a bit. Peel the tomatoes and bell pepper, the skin should come off easily.
  2. Transfer everything to a blender or food processor, add cashew butter, and season with salt and pepper. Add optional nutritional yeast.
  3. Process until really smooth and creamy. Divide into bowls and enjoy. Alternatively you can use a hand blender.