If you’re looking for a 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 You’ll Need
- Bell peppers: Roasted red peppers add a sweet, smoky flavor to this twist on a classic tomato soup. If you’re out of red bell peppers, you can also use yellow or orange peppers, but red peppers are the sweetest.
- Aromatics: Combining onion, carrot, celery, red pepper flakes, and garlic creates a flavorful foundation for this soup. As always, fresh is best!
- Tomato paste: Adds a rich, concentrated tomato flavor that enhances the overall flavor and color of the soup.
- Crushed tomatoes: Adds additional tomato flavor and helps create a soup with a nice, thick consistency. If you’d like to use fresh tomatoes from your summer garden, make your own Crushed Tomatoes from Scratch!
- Broth: We like to use our Easy Vegetable Broth in this soup, but you can also use a Vegan Chicken Broth for a more savory, umami flavor.
- Coconut milk: Non-vegan tomato soups are often rich and creamy with a splash of heavy cream. We’re swapping the dairy cream for full-fat coconut milk for an identical rich creaminess.
- Sugar: It’s optional, but a small pinch of cane sugar can help balance the soup’s acidic flavors and enhance the peppers’ and carrots’ natural sweetness.
- Fresh basil: Adds a natural freshness and pop of color that balances the rich flavors in the soup.
How to Make Roasted Red Pepper Tomato Soup
- 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. Serve warm with toppings, like additional fresh basil, Homemade Croutons, Vegan Parmesan Cheese, and Vegan Mozzarella. Enjoy!
Find the full printable recipe here: Roasted Red Pepper Tomato Soup
