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Roasted Tomato Vegetable Soup | Cooked | Vegan | Oil-Free

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Today’s recipe is vegan, gluten-free, and oil-free.  The soup kind of reminds me of what it would be like if vegetable soup and a chunky stew hooked up on a dating site for farmers. Regardless, it created a very filling and hearty soup that felt like it was flooding my body with satiation and nourishment… one spoonful at a time.

I realize that spring is just around the corner, but here in Oregon, we are still experiencing close to freezing weather at night.  Therefore, a nice bowl of warm soup is just what those goosebumps that were rolling up and down my arms were calling for. I eat a LOT of salads, but sometimes, I just need something warm and grounding.

Tips and Techniques

Not ALL Paprika Is the Same

I have had paprika spice make or break a recipe. There were times when it seemed mild and other times it seemed HOT and spicy. What the heck?! I started to feel like paprika was the Russian roulette of spices. After experiencing more misses than hits with it, I stopped using it for a while. I wasn’t willing to risk the loss of another recipe. Thankfully, I didn’t let it beat me for too long. I had to understand this spice so I could enjoy it! So let’s start with what paprika is made from.

Paprika is made by grinding up bell peppers and/or chili peppers. It can be made exclusively of bell peppers, but it is often a combination of bell peppers and chilis. Aha! Okay, now I understand why some are hot, BUT how can I identify this when purchasing a bottle from the store?  It boils down to three different types of paprika.

Regular Paprika – Mild flavor with a tinge of sweetness

Hungarian Paprika – Sweet flavor but has a range towards spicy

Spanish Paprika – Smoked flavor

Amie Sue, even with your word of caution regarding paprika, I thought my paprika was more on the mild side… but it turned out a bit spicy. What can I do to save it?” Oh, been there, done that, got the T-shirt, and spilled soup on it! Not to worry, there are a few things we can do to tone it down a notch or two.

I am going to wrap up this post so you can hop on over into the kitchen to check your fridge and pantry for ingredients. I hope you have a blessed and happy day, amie sue


Yields 10 cups


  1. To a large stockpot, pour in 1/2 cup of the vegetable broth along with the diced onion, heating it over medium heat. Cook and stir occasionally until the onions are tender and translucent.
  2. Add the garlic and cook another 1-2 minutes, being careful not to burn (otherwise it will taste bitter).
    • If you don’t have fresh garlic, add 3/4 teaspoon of garlic powder
  3. Add the paprika, coriander, salt, and pepper making sure to stir it consistently for about 15 seconds.
  4. Place ONE can of the fire-roasted tomatoes in the blender and process to a puree, then add to the stockpot.
  5. Add the remaining 5 1/2 cups broth, the second can of diced roasted tomatoes, the potatoes and carrots. Bring to a rolling boil, cover, and lower the heat to low.
  6. Simmer until the veggies are fork-tender, add the peas and torn kale. Heat through for a couple of minutes.
    • I recommend adding the peas and kale toward the end of the cook time to prevent them from overcooking and turning mushy.
  7. Serve right away or better yet, enjoy it tomorrow when all the flavors have fully infused together! I added raw vegan sour cream on top and gently stirred it in… that is the white color you see in the photos.


When it comes to storing hot foods, we have a 2-hour window.  You don’t want to put piping hot foods directly into the refrigerator.  However, if you leave food out to cool and forget about it, you should, after 2 hours, throw it away to prevent the growth of bacteria. Large amounts should be divided into smaller portions and put in shallow, covered containers for quicker cooling in a refrigerator that is set to 40 degrees (F) or below.

  1. Fridge – In a sealed container, it will keep for up to 5-7 days.
  2. Freezer – You can also freeze the soup in individual or meal-sized portions for up to 3 months.

4 thoughts on “Roasted Tomato Vegetable Soup | Cooked | Vegan | Oil-Free

  1. AH says:

    Love it all Amie Sue! Thanks. I’m going to make this soup this week.

  2. Hendria13 says:

    I am not a soup person. I’m trying to shift to soup when I need something heavy and comforting instead of pizza or cheesy potatoes… I’m excited to share that this soup totally hit the spot!!! Absolutely delicious!

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