Nothing says fall like a warm bowl of tomato soup! This one is super flavorful thanks to the roasted peppers and tomatoes, and super creamy but with no cream! It's paired with some crispy and healthier croutons for a cozy meal that's both vegan and healthy.
You guys have no idea how excited I am to be sharing this recipe! It was originally supposed to come out in a few weeks, but I just couldn't wait that long🙈. This soup may even be one of my favorite recipes to date!
It's warm, comforting, creamy, and light--everything a soup should be! It also has no cream and is dairy free, gluten free, vegan and healthy!
It's one of those meals that makes you feel good afterwards, and not super heavy and stuffed. But don't worry, the satisfaction is still 100% on this one! We're keeping it light but still deliciously creamy.
It's also paired with some suuuper crispy and addicting homemade croutons which you can literally throw together in seconds. Which is good because that means you can quickly make more when you run out!
And of course, I have to mention that the peppers and tomatoes are roasted, which we all know makes everything taste so much better and flavorful. It may seem like an extra step, but it's actually easier since you don't have to babysit over the stove!
Seriously guys, I cannot recommend this soup to you enough. I'm definitely going to be making it on repeat for the rest of fall (and probably well into spring too!)😅
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How to Make a Creamy Soup Without Cream or Dairy
To be honest, there really isn't some fancy trick here. It's literally just thickened with vegetables! But not just the tomatoes and peppers I mentioned before; there's another special ingredient too: potatoes!
Potatoes are honestly such a magical vegetable (or root, whatever you want to call it) and you can use it for so many things. But using them as a thickener is definitely a method underutilized!
Think of the creamy texture of mashed potatoes...and now imagine that creaminess in your soup. You're not putting so much that it tastes like mashed potatoes obviously, but it does add that nice thickness and creaminess that we all love.
Another ingredient that adds a ton of creaminess is almond milk! It's very light, but it makes the soup so much creamier than when using broth. I highly recommend almond, but feel free to use your favorite plant based milk alternative if you don't have any!
And of course, you're going to need a blender to get that smooth consistency. The best way to go is to use an immersion blender, because that way you can complete the soup in the same pot, plus you don't have to wash an extra blender!
If you don't have an immersion blender, I highly recommend getting one! This is the one I've used for years and I absolutely love it. You can easily adjust the speed, and it also comes with other attachments like a whisk (I use this all the time too, and it's a lot cheaper than getting an entire hand mixer).
But if you don't have one that's okay! You may need to do some extra dishes, but it shouldn't stop you from making this incredible soup 😉
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story and tag me @nutritiousdelights on Instagram--I'd love to see it!💗
Roasted Red Pepper Tomato Soup (Healthy, Vegan)
- 1 large red piquillo or bell pepper halved (or quartered if using bell pepper)
- 4 large tomatoes
- 1 cup halved mini potatoes
- 3 cloves garlic
- 1 ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic herb seasoning
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 1 medium white or yellow onion
- 1 cup sliced carrots
- 2 tablespoons tomato paste
- 2 cups almond milk or other milk alternative
- 1 tablespoon dried basil
- 1 teaspoon italian seasoning
- 1 teaspoon dried oregano
- 2 bay leaves optional
- more salt and pepper to taste
- Preheat oven to 425 degrees Fahrenheit. On a large sheet pan, place the tomatoes, red pepper, potatoes and garlic facedown. Drizzle with olive oil and rub in the salt, pepper, and garlic herb seasoning. Bake for about 30 minutes (bell peppers may take longer to cook than piquillo, so adjust time accordingly).
- In a medium pot, heat the oil to 75% heat. Add the onions and carrots and saute for about 3 minutes. Mix in the tomato paste and seasonings, then pour in almond milk. Remove the skins from the tomatoes and pepper and add all the roasted goodness in as well. Add bay leaves (optional) and simmer covered for 30-45 minutes.
- Remove the bay leaves, then using an immersion blender blend the soup to desired consistency. If you don't have an immersion blender, you can get one here or transfer to a traditional blender and blend until smooth.
- Cut up some of your favorite whole wheat (or gluten free) bread into cubes and toss in olive oil and garlic herb seasoning. Bake at 350 degrees Fahrenheit for 10-15 minutes until nice and crispy, then serve with your soup!
[…] Roasted Red Pepper Tomato Soup (Healthy, Vegan, Gluten Free) […]