Vegan Red Pepper & Tomato Soup



We can’t get enough of this easy vegan tomato and red pepper soup made all in the microwave. Perfect for warming you up on a cold winters day. Spice it up by topping with smoked paprika chickpeas.

This fabulous recipe is by @GingerVegan.




Place the peppers in an oven proof dish and cook on Convection 200C and Medium microwave for 10 mins. You may need to turn the peppers and pop back in for another 5 mins if the skins aren’t quite soft.


Remove stems, skin and seeds and set aside.


Chop the tomatoes in half and place in the dish.


Cut the top off the garlic so that all the cloves are exposed and place in the centre of the dish along with the tomatoes. Drizzle 1 tsp of oil into the garlic.


Cook on Convection oven at 180C and Medium microwave for 10 mins. The tomatoes should be soft. If the garlic is not quite soft enough to squeeze out of the skin then put it back in on High microwave for 30 secs to 1 min. You should now be able to easily squeeze each clove out.


Put the peppers, tomatoes and garlic into a blender with the paprika, salt and pepper and blend until smooth.


Mix the drained chickpeas with the paprika and a little salt. Cook for 10 mins on convection setting at 200C and Medium microwave.


Serve with the soup along with fresh basil and a drizzle of vegan cream.


Vegan Red Pepper & Tomato Soup

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