Christa Sinclair
May 2025
Overrun (in the Best Way): Creamy Roasted Tomato & Red Pepper Soup with a Twist
We’ve been getting the most beautiful weekly vegetable box from Bumble Bee Produce—a local fundraiser to help build a much-needed daycare center right here in our small town. It’s such a thoughtful initiative, and the kind of community effort we’re proud to support. But I’ll be honest… my fridge has become a bit of a veggie jungle.
It’s the best kind of overwhelm—piles of carrots, bell peppers, and just enough tomatoes to make you feel like you’ve got your own personal farmers’ market going. I hate wasting anything, so I’ve been turning to cozy, veggie-packed recipes like this creamy roasted tomato and red pepper soup to make the most of what we’ve got.
I had a few extra carrots to use up (thanks to the local Nurture & Nature fundraiser box), so I tossed them in with the peppers and tomatoes before roasting. To bring back that tomato-forward flavour, I added a dollop of tomato paste, and for a bit of protein, in went a can of pinto beans—though chickpeas or white beans would work beautifully, too.
A few jars went into the freezer, and the rest is on rotation for quick weekday lunches. Spoiler: it gets even better the next day.
Why You’ll Love This Soup
• It makes the most of summer produce: Whether you’ve got a backyard harvest, a CSA box, or a veggie drawer in panic mode, this soup is here to help.
• Naturally vegan & dairy-free: Creamy, comforting, and plant-based—no dairy needed.
• Freezer-friendly: Batch cook now, thank yourself later.
How to Make It
Roast First
The magic is in the roast. Tomatoes, red peppers, onions, garlic, and in my case, a few carrots—all get tossed with olive oil and roasted until caramelized and soft. Wrap your tray in foil to trap moisture, then uncover at the end to add some color and char.
Blend to Perfection
Once slightly cooled, everything goes into the blender with a splash of vegetable broth and (optional but encouraged) a swirl of oat or coconut cream. Toss in a few fresh basil leaves for brightness.
Bulk It Up
I stirred in and blended a can of pinto beans for extra protein, but white beans, chickpeas, or even lentils would work well. This soup plays nicely with improvisation.
Optional Add-Ins
• Tomato paste for a concentrated punch of flavor
• Fresh or dried herbs like thyme, rosemary, or smoked paprika
• A pinch of heat via cayenne or chili flakes
• Extra veg: zucchini, celery, or sweet potato would be great additions
To Serve
• Crusty bread (always)
• A drizzle of olive oil or plant cream on top • Fresh herbs or toasted seeds for garnish
• Or, just as is, with a cozy blanket and your favourite book
Store or Freeze
• Refrigerate for up to 4 days
• Freeze for up to 3 months
• Reheat gently on the stove, adding a splash of broth if needed
A Final Note
This soup is less about rules and more about using what’s on hand—and in our case, that means finding creative, nourishing ways to use up the gorgeous bounty coming in each week thanks to the Bumble Bee Produce fundraiser. If you’re local and haven’t signed up yet, I can’t recommend it enough—it’s good food for a good cause.
And if your fridge is overflowing too? Start with this soup. You’ll be so glad you did.
xo Christa
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