Name: Roasted Tomato and Red Pepper Soup
Prep time: 30 min
Total time: 45 min
Ingredients: 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

Prep-time: 30 minutes / Ready In: 45 minutes
Makes 8 cups
watch the video
print/save recipe

Please enter your email to continue.

Email

Cancel

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.

By Darshana Thacker Wendel, Dec 14, 2018

Ingredients

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

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper.
Place tomatoes, bell peppers, onion, and garlic on the baking sheet. Bake for 20 to 30 minutes.
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.
Transfer the roasted vegetables to a blender. Add vinegar, oregano, salt, black pepper, and 1 cup water. Blend into a smooth soup.
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.
Serve soup hot, garnished with parsley.

(3)

4 Comments

Comments (4)

(4.33 from 3 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Lauren8 months ago

This recipe is easy, tasty and uses regular ingredients. My family loved it, thank you!

Michelle1 year ago

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.

Paula6 months ago

Or you could heat the soy milk before stirring into the pot, after bringing soup to a boil, and follow same instructions. Adding vegetable broth works great, especially for leftovers as soup tends to thicken when refrigerated. Thank you, Lauren

Chuck Freeman1 year ago

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.

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today

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 DarshanasKitchen.com and follow her on Instagram for more.

see more from this author