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Roasted Tomato Soup
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4.63 from 8 votes

Roasted Tomato and Red Pepper Soup

Healthy, delicious and easy to prepare roasted tomato, red pepper and sweet potato soup. Vegan, gluten-free and family frienly.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Main Course
Cuisine: Mediterranean
Keyword: Roasted Tomato and Red Pepper Soup
Servings: 4 people
Calories: 374kcal


  • Blender


  • 500 g cherry tomatoes
  • 1 bell red pepper
  • 1 medium-size sweet potato
  • 1 red onion
  • 1 garlic head
  • ½ teaspoon oregano
  • ½ teaspoon dried basil
  • 3 tablespoon olive oil
  • 750 ml vegetable stock

Cashew Cream

  • 1 cup cashews
  • ½ cup water adjust water to taste


  • Preheat the oven at 200ºC / 400ºF
  • Add the cherry tomatoes, chopped red pepper, peeled and chopped sweet potato, chopped onion, the garlic head and dried herbs into a baking tray. Drizzle olive oil and mix well making sure all the vegetables are coated.
  • Cook in the oven at 200ºC / 400ºF for 30 minutes. Halfway, briefly take the tray out and mix the ingredients so they don't stick to the pan and cook evenly.
  • Transfer all the ingredients to a blender and add the vegetable stock. Blend until all the ingredients are totally blended and you have a homogeneous consistency.

Cashew Cream

  • To prepare the cashew cream, blend the cashews with water using a hand blender until you reach a creamy and smooth consistency.


Calories: 374kcal | Carbohydrates: 33g | Protein: 9g | Fat: 25g | Saturated Fat: 4g | Sodium: 803mg | Potassium: 788mg | Fiber: 5g | Sugar: 11g | Vitamin A: 9964IU | Vitamin C: 70mg | Calcium: 60mg | Iron: 4mg