Roasted Red Pepper and Tomato Soup
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 cozy bowl of soup.
Servings: 6 Servings
Calories: 180kcal
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
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.
Nutrition
Calories: 180kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 646mg | Potassium: 764mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3252IU | Vitamin C: 83mg | Calcium: 64mg | Iron: 3mg
