Description
If you’re looking for healthy, comforting bowl of soup, this Roasted Red Pepper Tomato Soup is the ultimate recipe! It’s bursting with sweet peppers, crushed tomatoes, garlic, fresh basil, and a splash of full-fat coconut milk for a naturally vegan soup.
Ingredients
- 2 red bell peppers
- 1 medium onion, diced
- 1 carrot, diced
- 1 rib celery, diced
- ¼ teaspoon red pepper flakes
- 6 cloves garlic, peeled and minced
- ¼ cup tomato paste
- 1 28-ounce can of crushed or peeled tomatoes in juices
- 3 cups vegetable broth
- 1 14-ounce can of coconut milk
- ½ teaspoon sugar (optional)
- 1/4 cup fresh basil, finely chopped
- Salt and pepper, to taste
Equipment
- Large bowl with lid (or towel/foil for covering)
- Cutting board
- Sharp kitchen knife
- Large pot
- Spatula
- Immersion blender or high-speed blender
Instructions
- Roast red peppers. To roast them in the oven, check out this post. For stovetop roasting, preheat a grill pan or cast-iron skillet over medium heat if using or light a gas flame. Place the red bell peppers directly over the flame (or in the hot pan), turning often, until they blacken, blister, and are charred on all sides. Remove the peppers from heat, then place them into a large bowl, covering it with a lid, towel, or foil. Set aside to steam for 10 minutes. Uncover the peppers and use your hands to peel off the loose skin. Discard those, along with the stems, seeds, and membranes. Roughly chop and set aside.
- Sauté the aromatics. Heat 2 tablespoons of cooking oil in a large pot over medium heat. Once heated, add the onion, carrot, celery, red pepper flakes, and a big pinch of salt and pepper. Cook for 4 minutes, stirring occasionally.
- Add garlic and tomato paste. Cook for 2 minutes more, allowing the tomato paste to deepen in color.
- Add remaining ingredients, except basil. Pour in the tomatoes, vegetable broth, coconut milk, sugar, and roasted peppers. Mix until everything is combined. Bring the pot to a boil, then reduce the heat and simmer for 10 minutes.
- Blend until smooth. After 10 minutes, remove the soup from the heat and blend using an immersion blender until smooth. Alternatively, transfer the soup to a high-speed blender in batches and blend until a smooth and creamy texture.
- Garnish and serve. Season the soup with salt and black pepper to taste, then add the basil and pulse until combined. Reheat as needed, and serve warm with toppings, like additional fresh basil, Homemade Croutons, Vegan Parmesan Cheese, and Vegan Mozzarella. Enjoy!
Notes
- Storage: Leftover soup will keep for up to 5 days in an airtight container in the refrigerator.
- Freezing: Store for 3 months in the freezer in an airtight container. If frozen, allow the soup to thaw overnight before reheating, or reheat directly from frozen over low heat on the stovetop until warm and creamy again.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop