Roasted Red Pepper and Tomato Cream Soup
Prep time
Cook time
Total time
This soup is incredibly versatile. In addition to being enjoyed as a soup, it can be used as a pasta sauce, a pizza sauce, a condiment in wraps or to enliven a rice or quinoa dish. You can also add a dash of cayenne pepper if you want a spicy twist. Enjoy experimenting with the possibilities!
Serves: 5 to 6 cups
  • 2 large red bell peppers, roughly chopped
  • 1 medium tomato, roughly chopped
  • 2 celery stalks, roughly chopped
  • ½ large onion, roughly chopped
  • 2 to 3 garlic cloves, roughly chopped
  • 1 medium carrot, roughly chopped
  • 1 large green onion, chopped
  • 2 to 3 tablespoons extra-virgin olive oil
  • 2 cups unsweetened almond milk beverage or your favorite creamy non-dairy milk beverage
  • 1 6-ounce can tomato paste
  • 2 to 4 tablespoons nutritional yeast, to taste
  • 2 teaspoons lemon juice
  • 2 teaspoons rice vinegar or white vinegar
  • ½ teaspoon dried oregano (or 1 teaspoon fresh oregano)
  • ¾ teaspoon Himalayan salt, or to taste
  • ¼ teaspoon dried basil (or ½ teaspoon fresh basil)
  • ¼ teaspoon black pepper
  • ⅛ teaspoon ground nutmeg
  1. Preheat your oven to 315ºF.
  2. Place the chopped vegetables onto a lightly greased large baking pan and drizzle with the olive oil, stirring to coat well.
  3. Bake for 45 to 60 minutes, until the vegetables are nicely roasted and beginning to caramelize.
  4. While the vegetables are in the oven, blend the remaining ingredients together in a blender until smooth.
  5. Once the vegetables are caramelized, add them to the blender with the other ingredients and blend until creamy.
  6. Serve warm directly from the blender or refrigerate until later. This soup freezes well.
Recipe excerpted from Gourmand Award-Winning YUM: plant-based recipes for a gluten-free diet (Sept 2015) by Theresa Nicassio, PhD of
Recipe by Go Dairy Free at