This Roasted Red Pepper Soup is the perfect healthy warm, cozy soup. It’s creamy and uses all natural ingredients! Including some sausage for extra protein, this red pepper tomato soup is a one-pot meal you need to make! (Dairy-free, gluten-free)
Using fresh tomatoes, red bell peppers and onions, this roasted pepper soup recipe is simple and delicious. I love to add sausage links to make the soup even more filling!
Inspired by soup eating in the tomato soup fashion, you can definitely omit the sausage and pair with some grilled cheese instead!
I love making soups that have a stock base, with my favorite being my gluten free beef pho! Even though I live in Los Angeles where it’s warm often, there’s something so comforting about a bowl of roasted pepper soup.
I love the color and how savory the soup is! It's a nice twist on the typical broth-based soup.
Eating clean for the past five years, my favorite recipes were those that use simple, fresh ingredients. I’m a huge proponent of making easy dishes that don’t skimp out on taste.
Highlights of this Recipe
This recipe is:
- Easy and simple
- Packed with flavor
- Great for make-ahead!
Roma Tomatoes - Substitute for heirloom tomatoes.
Red Bell Peppers - Red Bell Peppers are what make this recipe what it is! You most definitely can substitute for pre-jarred and roasted red bell peppers. The best results will happen when you buy your own fresh red peppers and roast them your own!
Sweet Onion - Substitute for yellow or white onion, or shallot. You can also omit.
Pre-cooked Sausage Links - Ensure that your sausage is gluten-free. My favorite clean brands for sausages are Pederson’s Farms or the Butcher Shop. For vegetarian / vegan substitutes, use chickpeas, or beans (like cannellini beans), or you can use vegan sausage!
Dairy-Free Milk - I love using oat milk or almond milk, but you can also use coconut milk. This substitutes for the typical heavy cream used in most creamy tomato soup as a thickener.
Vegetable Broth - Substitute for water, chicken broth or beef broth.
Looking to make this meal even quicker? While it does sacrifice on the flavor slightly, there’s plenty of swaps you can make in order to make this soup in no time.
Tomatoes - Substitute for crushed tomatoes or diced tomatoes which reduces the time of roasting the tomatoes.
Red Bell Peppers - Instead of roasting on your own, purchase pre-roasted red peppers. This reduces the time of roasting and peeling the peppers.
If you have a special diet, no worries! This soup recipe is friendly for many different diets.
Vegan - For vegan tomato soup, simply omit the sausage or substitute for your favorite vegan sausage!
Gluten Free - Ensure that your sausage links are gluten-free.
Whole30 Compliant - Make sure to use Whole30 friendly sausage links, and use a Whole30 compliant milk such as almond, coconut or cashew milk.
Paleo - Make sure to use Paleo friendly sausage links, and use a paleo diet friendly milk such as coconut milk, almond milk, cashew milk, hemp or even hazelnut milk. Use caution when purchasing nut milk and avoiding preservatives and sugar.
Dairy Free - This red pepper and tomato soup recipe already is!
Extra Protein - If you’re looking for even more protein, you can add rinsed and drained canned beans or lentils.
Should I Peel the Bell Peppers?
While you do not need to peel the red bell peppers, I highly suggest it. When you don’t peel the roasted peppers, I find that the soup is less creamy and has a few more skin pieces in it. While it’s still delicious and absolutely edible, if you have the time to wait an additional 10-minutes to peel the skins, it’s worth it!
To peel the skins of the red bell peppers, you first roast the peppers with olive oil at a high heat until charred.
Sometimes, the skins can be removed immediately, but other times, you will have to let the peppers sweat in a container with a lid.
First prep the vegetables: cut and remove the seeds of the red peppers, halve the roma tomatoes, and chop the sweet onion into smaller chunks.
Next, roast red bell peppers, roma tomatoes and a sweet onion with olive oil at 425ºF for 30 minutes, until the vegetables char.
Sometimes, the skin of the roasted red bell pepper can peel off immediately. But to help the process, place the red peppers in a container with a lid on it, to steam and release the skin.
Remove the skin of the red peppers once they are steamed, about 10-minutes.
Blend the peeled red bell peppers along with the roasted tomatoes and onions together with the vegetable stock, until creamy and smooth. Pour from the blender and into a large pot.
Then simmer the blended vegetables with non dairy milk, seasonings and sliced sausage for 5 minutes, until thickened and warm.
Use Non Reactive Pot
It’s very important to use a non-reactive pot because this soup is tomato-based. Aluminum, cast iron and copper pots are all made of metals that can react poorly with the tomatoes, causing the soup to taste metallic. It can also ruin your pot!
Instead, use a non-reactive pot. These include: stainless steel, enamel-coated cast iron, ceramic or glass.
Don’t Crowd the Veggies
Make sure you have enough space on your baking sheet to properly separate the red bell peppers and tomatoes. If you don’t spread them out enough, they will steam instead of roast and char.
Immersion Blender vs Regular Blender
You can use either an immersion blender or regular blender to combine the vegetables and stock together.
When using a regular blender, make sure to not overfill. In addition to paying attention to the fill line, it’s best to place a towel over the top so that the lid doesn’t explode off.
If your blender is too small for all of the vegetables, blend in sections.
If using an immersion blender, make sure that there’s not too much liquid in your pot to avoid spilling over.
How to Serve
There’s nothing wrong with serving creamy red pepper tomato soup as is! It’s that good! But, if you do want to change it up, try some of the following:
Fresh Herbs - add fresh basil, cilantro or parsley. You could even add rosemary or thyme!
Cheese it up! - try a sprinkle of cheese (there’s tons of dairy-free options too!). Smoked gouda is the best option as it adds such a nice smokey-ness!
Drizzle of extra sauce - try pouring some pesto, balsamic vinegar, sour cream, or olive oil on the top right before serving. Many people do a heavy cream swirl on the top to add a cute presentation.
How to Store Red Pepper Soup
Store this tomato soup in an airtight container in the fridge for up to three days.
Can you freeze Soup?
You definitely can freeze homemade red pepper soup and it lasts much longer. Store this creamy red pepper tomato soup in an airtight container in the freezer for up to three months.
I highly recommend purchasing Souper Cubes - they make it really easy to store soups!
Frequently Asked Questions
Yes! Either use vegan sausage links or omit completely.
Yes! Store homemade tomato soup in an airtight container in the fridge for up to three days or keep it in the freezer up to three months.
While most tomato soups are not gluten free, this red pepper tomato soup is! If using oat milk as the non-dairy milk, make sure the oats are certified gluten-free.
What to Serve with Soup
Of course, dairy free red pepper tomato soup can be served and enjoyed on its own. However, if you’re looking to add some delicious pairings, I’ve got you!
I love pairing soup with a bit of greens on the side. Try this kale fennel apple salad, or a brussels sprouts and potato salad. For a lighter salad, try a Fresh Mexican Avocado Salad - you can even add it on top!
Roasted Red Pepper Soup with Sausage
- 2 Red Peppers
- 4 Roma Tomatoes
- ½ Sweet Onion
- 1 Cup Vegetable Stock/Broth
- ½ Cup Non-Dairy Milk
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- ¼ Teaspoon Paprika
- ¼ Teaspoon Red Pepper Flakes optional
- 2 Links Pre-Cooked Sausage
- 1-2 Tablespoons Olive Oil
- Preheat the oven to 450ºF.
- Halved the red peppers and remove the stem and the seeds. Halve the roma tomatoes. Chop the onion in rough one-inch chunks.2 Red Peppers, 4 Roma Tomatoes, ½ Sweet Onion
- Line a 9x13-inch baking sheet with aluminum foil or parchment paper. Arrange the vegetables in a single layer on the baking tray with plenty of space between pieces. Drizzle 1-2 tablespoons olive oil or avocado oil.1-2 Tablespoons Olive Oil
- Roast the red bell peppers, tomatoes and onion until charred on the top - for 20 minutes.
- Once the peppers and tomatoes are blackened, remove them from the oven and use tongs to transfer the peppers to a container or plastic bag to steam. Seal the bag or place a lid (cutting board is fine too) on top. Let the peppers steam for at least 10 minutes. (You can always skip this step for timing, however it does result in a creamier, smoother soup)
- While the peppers are steaming, slice the sausage in ½ inch rounds. Leave to the side.2 Links Pre-Cooked Sausage
- Once the red peppers have steamed, remove the cover and let them cool slightly, until manageable. Use your fingers or tongs to peel off the charred top layer of skin and discard.
- Blend the soup vegetables and vegetable broth together carefully until smooth (two options). OPT 1: For the creamiest soup, transfer roasted vegetables and peeled roasted red peppers into the blender (do NOT fill your blender over halfway!) and leave an opening at the top of the lid cover the top of the blender with a thick kitchen towel (so that the steam doesn’t burn your hands). Transfer pureed soup to a pot. OPT 2: Use an immersion blender to blend the soup in the pot. Blend until the mixture is creamy.1 Cup Vegetable Stock/Broth
- Once pureed soup is in pot, heat on medium-heat and bring to a simmer. Add the non-dairy milk and stir together. Add salt, black pepper, paprika and red pepper flakes (optional).½ Teaspoon Salt, ¼ Teaspoon Black Pepper, ¼ Teaspoon Paprika, ¼ Teaspoon Red Pepper Flakes, ½ Cup Non-Dairy Milk
- Add the sausage coins into the soup and simmer the soup for 3~5 minutes.
- Portion the soup into bowls. Serve with toppings, bread, or as is!