Can I freeze roasted red pepper and tomato soup [vegan, gluten-free]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

What makes roasted red pepper and tomato soup [vegan, gluten-free] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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This soup includes homemade roasted red peppers, tomatoes, and quinoa. It makes an amazingly warm dinner and is also vegan and gluten-free!

Preheat oven to 360°F.
Cut bell peppers in half, discard seeds, and place on a large baking tray, placing them flat with the skin up. Half the tomatoes and add to the tray, then add cherry tomatoes, sliced red onion and garlic cloves. Season with salt and pepper and drizzle with some olive oil.
Place in the oven to bake for about 15-20 minutes until the vegetables soften and turn darker.
Once roasted, remove the vegetables from the oven. Peel the skin off the peppers and tomatoes, then place all vegetables in a large pot.
Pour in vegetable stock and bring to a boil, then reduce heat and cook on low for about 10-15 minutes.
With an immersion blender or in a blender, blend the soup until smooth.
Serve with some plant-based cream, a spoonful of cooked quinoa and some basil leaves.