Easy, one-pot, roasted red pepper and tomato soup with coconut milk. It’s vegan and gluten-free, so all your friends and family can enjoy a warm bowl of soup. It’s perfect for a quick lunch on a cold day or for meal prep during a busy week.
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Table of Contents
Why You’ll Love This Recipe
- One-pot recipe: From baking to blending to cooking, everything is made in just one pot. It’s perfect for an easy cleanup.
- Nutritious: This tomato coconut milk soup is packed with antioxidants, vitamins, and minerals from healthy plant-based foods like tomatoes, red bell peppers, fresh basil, and garlic.
- Nostalgic: The classic taste of creamy tomato soup, with its rich, creamy texture, is as nostalgic as it gets.
Nutrition For Mental Wellbeing
One serving of this soup contains 180 calories, including 17g of carbohydrates, 4g of fiber, 4g of protein, and 13g of plant-based fat. It also contains 764mg of potassium, 3252 IU of vitamin A, 83mg of vitamin C, and 64mg of iron.
Tomatoes are a good source of vitamins C, K1, folate, and potassium. Plant compounds found in tomatoes include lycopene, beta-carotene, naringenin, and chlorogenic acid. A cross-sectional survey including individuals 70 years or older showed that a diet rich in tomatoes can lower the risk of depression and depressive symptoms.
Ingredients + Notes
This roasted tomato and red pepper soup is made with fresh, plant-based ingredients.
- Tomatoes: Fresh tomatoes are the base of this soup. The key here is to use super-ripe red tomatoes.
- Bell Peppers: Red bell peppers add a sweet depth of flavor and add to the vibrant red color.
- Garlic: Fresh roasted garlic gives this soup a tasty kick.
- Vegetable bouillon: I have a vegetable bouillon that I absolutely love. However, you could definitely use vegetable broth instead with no problem.
- Coconut milk: Adds a creamy texture and slight sweetness, replacing traditional heavy cream in this vegan tomato soup recipe.
- Herbs + spices: Fresh basil, oregano, chili powder, and black pepper amplify this roasted tomato and garlic soup’s flavor.
A full list of ingredients with exact amounts can be found in the recipe card below.
Recipe Variations
This recipe is incredible as is. However, if you need to make adjustments based on what you have on hand or allergies, here are my recommendations.
- Vegetable broth: Veggie broth or vegetable stock could easily be used in lieu of vegetable bouillon and water.
- Cream: Cashew cream or coconut cream could be used instead of coconut milk. Just keep in mind that coconut cream, in particular, will make this vegan roasted tomato soup extra thick.
- Onion: This recipe calls for one yellow onion. However, white onion or red onion would work well too.
- Italian seasoning: If you are short on the individual spices called for in this roasted garlic tomato soup, then Italian seasoning is your friend.
- Red pepper flakes: For an extra kick, red pepper flakes can be sprinkled on top or blended into the soup.
- Fresh herbs: Fresh herbs are always welcome. You may want to add a smidge more fresh herbs if you are replacing them with dried ones.
How To Make Vegan Tomato Soup
Follow these easy instructions for the perfect creamy vegan tomato soup recipe.
- Preheat oven to 400°F/205°C.
- Add the onion, bell pepper, garlic, tomatoes, and half a cup of water to a Dutch oven.
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- Bake for 40 minutes.
- Place pot on top of the stove on medium/low heat (just enough to reach a simmer).
- Add remaining water, coconut milk, basil, oregano, thyme, salt, and pepper.
- Blend soup using an immersion blender until ingredients are fully combined and smooth. (Pro Tip: If the soup tastes a little sour, add 1/4 teaspoon of baking soda. It will bubble and fizz. Stir until this reaction stops, and taste again. Repeat until the sour taste is gone.)
- Simmer for a few minutes and enjoy with your favorite bread or vegan grilled cheese.
Servings Ideas For Vegan Tomato Soup
Enjoy this roasted red pepper and tomato soup recipe on its own or with some tasty additions.
- Croutons: Homemade croutons that are nice and crispy add a wonderful crunch!
- Grilled cheese: A vegan grilled cheese sandwich would be perfect with this roasted garlic tomato soup.
- Salad: Homemade salads are a perfect pairing. Try this Fattoush Salad, Spinach Arugula Salad, or Vegan Caesar Salad.
Storage Tips
Let the soup cool a bit before pouring any leftovers into an airtight container. I always recommend using glass whenever possible.
- Fridge: Store this creamy roasted tomato red pepper soup in the refrigerator for up to 3-4 days.
- Freezer: This soup is not freezer-friendly. I have never had luck freezing recipes that contain coconut milk or cream. They don’t taste right after they are thawed and reheated.
- Reheat: Pour soup into a small saucepan to reheat it on the stove. Alternatively, you can pour this roasted tomato and pepper soup.
FAQ
Roasting the veggies can make it taste better. Roasted red pepper, garlic, onion, and tomatoes will enhance the soup’s flavor. Using fresh herbs can also make tomato soup taste better.
No, Campbell’s classic tomato soup is not vegan, as it contains dairy-derived ingredients, including whey and cream.
Thicken tomato soup without using milk is easy. You can use coconut milk, coconut cream, or even cashew cream.
If you are looking for a vegan substitute for half-and-half, I recommend using full-fat coconut milk, coconut cream, or cashew cream.
If you tried this Roasted Red Pepper and Tomato Soup Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Roasted Red Pepper and Tomato Soup
Equipment
Ingredients
- 8 ripe vine tomatoes, or Roma (~3lbs)
- 2 red bell peppers, quartered with seeds removed
- 10 garlic cloves, peeled
- 1 yellow onion, peeled + halved
- 1 1/2 cups water + vegetable bouillon
- 1 14-ounce can coconut milk, full fat
- ½ cup fresh basil leaves
- 2 teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 400°F/205°C.
- Add the onion, bell pepper, garlic, tomatoes, and half of a cup of water to a dutch oven.
- Bake for 40 minutes.
- Place pot on top of the stove on medium/low heat (just enough for it to reach a simmer).
- Add in remaining water, coconut milk, basil, oregano, thyme, salt, and pepper.
- Blend soup using an immersion blender, until ingredients are fully combined and smooth.(Pro Tip: If the soup tastes a little sour, add 1/4 teaspoon of baking soda. It will bubble and fizz. Stir until this reaction stops, and taste again. Repeat until the sour taste is gone. If you have done this a few times and still find it a bit sour, you can add some brown sugar 1 teaspoon at a time.)
- Simmer for a few minutes and enjoy with your favorite bread or vegan grilled cheese.
Video
Notes
- Fridge: Store this creamy roasted tomato red pepper soup in the refrigerator for up to 3-4 days.
- Freezer: This soup is not freezer-friendly. I have never had luck freezing recipes that contain coconut milk or cream. They don’t taste right after they are thawed and reheated.
- Reheat: Pour soup into a small saucepan to reheat it on the stove. Alternatively, you can pour this roasted tomato and pepper soup.
Nutrition
Reference
Niu K, Guo H, Kakizaki M, Cui Y, Ohmori-Matsuda K, Guan L, Hozawa A, Kuriyama S, Tsuboya T, Ohrui T, Furukawa K, Arai H, Tsuji I, Nagatomi R. A tomato-rich diet is related to depressive symptoms among an elderly population aged 70 years and over: a population-based, cross-sectional analysis. J Affect Disord. 2013 Jan 10;144(1-2):165-70. doi: 10.1016/j.jad.2012.04.040. Epub 2012 Jul 25. PMID: 22840609.
I can never go back to store bought tomato soup now. SO GOOD, so bright and delicious!!
Aw! I love to hear it!
This tomato soup recipe is bomb.
Thanks Jon!