Spicy Raw Tomato + Red Pepper Soup
This spicy raw tomato + red pepper soup recipe is a refreshing chilled summer soup, perfect for your garden tomatoes, red bell peppers, and herbs. It’s easy to make and ready in minutes!
Happy New Year! We’ll be starting the New Year off with this raw soup with tomatoes, red pepper, and herbs to help cleanse and detox the days gone by with a healthy dose of freshness.
Similar to gazpacho, this raw tomato and red pepper soup is light and refreshing. It’s an alkalizing, anti-inflammatory soup full of beneficial ingredients that your body will thank you for.
Let the power of red work wonders for your health. Each ingredient has its own special nutritional benefit, and all contain plenty of vitamins, minerals, fiber, and some proteins. See the recipe card for the full nutrition!
Eating fresh and clean for half of your daily intake is highly helpful in keeping the mind, body, and spirit aligned and in good health.
Cheers to good health in the fresh new year!
Ingredients You’ll Need
In this easy recipe, fresh tomatoes, red bell pepper, herbs, and spices are pureed into a light and refreshing soup that is perfect for the hot summertime weather!
Here is everything you will need:
- Tomatoes: I’ve used a mix of heirloom and on-the-vine tomatoes. You can use your preferred variety.
- Red bell pepper
- Lemon
- Nutritional yeast: This nutritious ingredient adds a savory flavor. Use to taste or omit if you don’t care for it.
- Herbs: Use any combination of cilantro, parsley, or basil.
- Chives
- Red pepper flakes: Added for a little mild spice.
- Sea salt: I love Himalayan salt for the extra minerals and trace elements that regular salt doesn’t contain. You can find pink sea salt at your local grocery store or online (affiliate link). Feel free to use your preferred salt.
How To Make Spicy Raw Tomato + Red Pepper Soup
Making this raw soup is as easy as prepping and pureeing!
- Quarter your tomatoes. Core and de-seed your bell pepper, and cut it into large slices.
- Place all ingredients in a food processor/blender and blend until a soup consistency. Taste for flavor adding extra ingredients to suit your taste.
And that’s it! Now you’re ready to enjoy this soup either chilled or at room temperature.
How To Store Leftovers
- Refrigerator: Leftovers can be stored in the refrigerator for 4 – 5 days in an airtight container.
- Freezer: Raw tomato + bell pepper soup can be stored in the freezer for up to 2 – 3 months using freezer-safe containers. Let it thaw before serving.
Serving Suggestions
This raw soup is light and great on its’ own, but can be made into a more complete meal with a few of these serving suggestions:
- Topping: For color and texture, top with diced creamy avocado, red pepper, Pico de Gallo, or this fresh Corn Salsa. A drizzle of Vegan Cream would be delicious too!
- Seeds: For extra protein and nutrition, sprinkle hemp hearts, sesame seeds, or chia seeds over the top.
- Noodle: It would also be great with fresh or lightly steamed spiralized zucchini noodles!
- Salad: Serve with a simple house salad with this raw creamy Lemon-Herb Hemp Dressing, Vegan Ranch (with cashews), or Maple Dijon Dressing. Also, this Sweet Corn & Arugula Salad, Vegan Cobb, or Vegan Caesar Salad would be great.
- Veggie: Pair with Crispy Baked Kale Chips, or crumble a few overtop for added texture.
More Raw Soup Recipes!
If you try this raw tomato soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
SPICY RAW TOMATO + RED PEPPER SOUP
Similar to gazpacho, this spicy raw tomato soup with red pepper, herbs, and lemon is alkalizing and refreshing. Cleanse and detox the days gone by with this anti-inflammatory soup!
- Prep Time: 5 min
- Total Time: 5 minutes
- Yield: Serves 2 – 3 1x
- Category: Soup
- Method: puree
- Cuisine: Vegan
Ingredients
- 1 lb. (16oz.) tomatoes (use your favorite)
- 1 medium red bell pepper, cored and sliced
- 1 lemon, juice of
- 2 teaspoons nutritional yeast
- a few cilantro, parsley or basil leaves
- a few chives
- pinch of red pepper flakes
- himalayan salt to taste
Instructions
Prep: Quarter your tomatoes. Core and de-seed your bell pepper, cut into slices.
Puree: Place all ingredients in food processor/blender and blend until a soup consistency. Taste for flavor adding extra ingredients to suit your taste.
Enjoy as is or place in the refrigerator to chill for 1 hour before eating.
Makes about 3 cups, serves 2 – 3
Serve: Place in individual bowls and top with a squeeze of lemon juice and some chopped chives, parsley, or basil. Sliced or diced avocado is also excellent for adding a little creaminess!
Store: Leftovers can be stored in the refrigerator for 4 – 5 days in an airtight container. For longer storage, keep in the freezer for 2 – 3 months using a freezer-safe container. Let thaw in the fridge before serving.
Notes
For extra protein and nutrition, try adding a sprinkle of black sesame seeds, hemp hearts, or chia seeds on top.
This would be great with julienned or spiralized zucchini noodles.
Feel free to gently warm this soup!
FOLLOW TSV on Facebook, Instagram, Pinterest or RSS for more updates and inspiration!
Delicious!! I was skeptical at first but it turned out to be delicious! I added a handful of garlic cloves instead of chives and some extra red pepper flakes and it was perfect! For those looking for nutritional yeast, I got mine from Amazon.
First Off I have no idea what nutritional yeast is nor where to get it so I didn’t use it, second this soup was very good, amazing actually, as a topping i put in zucchini because I didn’t have avocados but I bet the avocados would have made it creamier. It has a surprisingly mellow tastes with a sudden kick with sweetness that lingers at the end, the red pepper flakes give it some heat which should not be skipped on just adds to the flavor, there is a slight creaminess to the texture which is also included to the taste. I really loved this one.
Does it taste as good as a warm soup for winter or does it lose flavor with heating?
Great question! You can serve this warm too, just gently warm it over low heat. It will be delicious!
Making this tonight…not adding nutritional yeast because it isn’t sold here. Is it really necessary? Guess I will find out.
No need to add nutritional yeast, will still be great! Let me know how it went. Enjoy :)
Hello,
This looks delicious! Do you have a thought on what would create a similar flavor, instead of using nutritional yeast?
Thanks much!
You could try marmite. I’ve never tried it myself, but I’ve read that many don’t think it’s quite as flavorful as nutritional yeast.
is it freezable?
I’m not sure if this will freeze well or not. I haven’t tried it with this recipe but I think it might do well. Would love to know how it goes if you end up freezing some. Cheers :)
This looks perfect for me. The blend of spices, fresh pepper, yum! I love simple soups and then freezing half to have ready to go on those days you need a quick but healthy meal. Really love this one!
I love these simple style soups too, so easy and good! Freezing is a great idea too, I'll have to double up and freeze some of this next time I make it. :)
This looks so delicious, I'll have to try that for sure!!
Easy and delicious, just how we like it. :)
this sounds fab! Planning on making it this week!
Enjoy!