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This bold, satisfying Roasted Tomato and Red Pepper Soup is the perfect meal to brighten a dreary winter day. Tomatoes and red bell peppers are roasted then blended for a full-bodied base with a resplendent red hue.


  • 4 large tomatoes, cut into large pieces (5 cups)
  • 3 medium red bell peppers, cut into large pieces (3 cups)
  • 1 medium onion, cut into large wedges
  • 3 cloves garlic
  • 4 ounces uncooked penne, orecchiette, or other short-cut pasta (2 cups cooked)
  • 6 ounces green beans, cut into ½-inch pieces (1 cup)
  • 2 medium carrots, cut into ½-inch dice (1 cup)
  • 1 cup frozen green peas, thawed (5 ounces)
  • 1 tablespoon white wine vinegar
  • 1 teaspoon fresh oregano, finely chopped
  • ½ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 cup unsweetened, unflavored plant milk
  • 1 tablespoon fresh parsley, finely chopped


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. Place tomatoes, bell peppers, onion, and garlic on the baking sheet. Bake for 20 to 30 minutes.
  3. Meanwhile, bring a pot of water to a boil. Add pasta, green beans, and carrots. Cook according to pasta’s package instructions. Add peas 2 minutes before pasta is done. Drain pasta and vegetables. Set aside.
  4. Transfer the roasted vegetables to a blender. Add vinegar, oregano, salt, black pepper, and 1 cup water. Blend into a smooth soup.
  5. Transfer blended soup to a pot. Bring to a boil. Add milk, pasta, green beans, and carrots. Cook 3 to 4 minutes, until soup is heated through.
  6. Serve soup hot, garnished with parsley.

Comments (3)

(4.33 from 3 votes)
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Lauren2 months ago
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This recipe is easy, tasty and uses regular ingredients. My family loved it, thank you!

Michelle6 months ago
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It tastes okay, but there isn’t enough liquid so it’s more like pasta with sauce instead of a soup. Also, cold soy milk into boiling soup curdles.

The instructions should say to slowly mix the soup into soy milk, and then slowly stir it into the soup pot.

Also, add two cups of vegetable broth to thin it all out OR use half the amount of pasta.

Chuck Freeman12 months ago
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A good hearty soup and fairly easy to make. I would like it even better if it had a little kick to it. Next time I may add in some jalapeños or crush red pepper. I’m open to suggestions.

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Roasted Tomato and Red Pepper Soup

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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