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Tomato and Roasted Red Pepper Soup

Vegan, Gluten-Free, Paleo-Friendly


  • 1 red onion, chopped  
  • 2 carrots, diced 
  • 6 garlic cloves, minced 
  • 2 tablespoons extra virgin olive oil 
  • 2 pounds tomatoes of choice, sliced in half 
  • 1 12 ounce jar of roasted red bell peppers 
  • 3 tablespoons tomato paste
  • Fresh thyme sprigs 
  • 48 ounces vegetable stock 
  • 1 teaspoon paprika 
  • 1/2 teaspoon cayenne pepper 
  • Salt and pepper to taste 
  • Garnishes: dried chickpeas, parsley, extra virgin olive oil, and cashew sour cream 


  1. Heat a Dutch oven or heavy saucepan over medium heat. Ad the olive oil. Once hot, add the onion and cook for 3-4 minutes until it starts to become translucent. Add the carrot and a generous pinch of salt and cook 5-7 minutes until veggies are softened. 
  2. Add in the garlic and cook for 1 minute until fragrant. Add the tomatoes, roasted peppers, tomato paste, thyme sprigs, paprika, cayenne pepper, and salt & pepper to taste. 
  3. Cook, stirring occasionally, until tomatoes have cooked down a bit and smell fragrant, approximately 10-12 minutes. 
  4. Add the vegetable stock and additional salt and pepper to taste, if needed. Bring to a boil. Then, reduce the heat to low and simmer covered for 20-25 minutes, stirring occasionally. Remove from heat and discard thyme sprigs.  
  5. Working in batches, transfer soup to a blender and purée. Alternatively, use an immersion blender to purée the soup.
  6. Top soup with desired garnishes.