Category: red peppers

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.

When browsing our Vegan Soup Recipes, we couldn’t believe we hadn’t yet shared our recipe for the best Roasted Red Pepper Tomato Soup. 

It’s one of our favorite creamy soups to make during the late summer and fall season when bell peppers are at their peak. Plus, we’ll teach you 3 easy ways to roast bell peppers at home for the best, smoky-sweet flavor! 

If you love our Roasted Red Pepper Pasta Sauce, you’ll love this Roasted Red Pepper 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. 

The full ingredient measurements are at the bottom of the post in the recipe card.

How to Roast Red Peppers

When it comes to roasting your own peppers at home, there are 3 options: roasting in the oven, roasting in a hot skillet, or placing directly over an open flame on the stovetop. 

To roast the peppers in the oven, follow our Easy Tutorial on How to Roast Red Peppers in the Oven. 

To roast in a hot pan, preheat a grill pan or cast-iron skillet over medium heat. Once hot, add the peppers and cook, turning often, until the peppers blacken, blister, and are charred on all sides. 

Lastly, if roasting directly over an open flame, light a gas flame. Next, place the red bell peppers directly over the flame, turning often, until blackened, blistered, and charred on all sides. 

Remove the peppers from the heat, then place them into a large bowl, covering it with a lid, towel, or foil. 

Set the peppers aside to steam for 10 minutes.

Uncover the peppers, then using your hands, peel off the loose skin and discard along with the stems, seeds, and membranes. Roughly chop and set aside. 

How to Make Roasted Red Pepper Tomato Soup

1. 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. 
2. Add garlic and tomato paste. Cook for 2 minutes more, allowing the tomato paste to deepen in color. 
3. 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. 
4. 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.
5. 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! 

Serving Suggestions 

Just like a classic bowl of Vegan Tomato Soup, this Roasted Red Pepper Tomato Soup is the perfect appetizer, starter, or main dish. It’s one of our favorites to make during winter when we’re craving a comforting bowl of warm soup.

We love enjoying it alongside simple sides, such as a Vegan Grilled Cheese Sandwich, Brussels Sprouts Caesar Salad, Grilled Romaine Lettuce, or a hearty slice of Homemade Focaccia.

Storage Instructions

Leftover soup will keep for up to 5 days in an airtight container in the refrigerator, or 3 months in the freezer. Before storing, allow the soup to cool completely to room temperature. 

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.

More Vegan Soup Recipes You May Enjoy:

Dinner

Easy Vegan Potato Leek Soup

Gluten Free

30-Minute Vegan Tortilla Soup

Appetizers and Sides

Easy 6-Ingredient Tomato Soup (Vegan & Oil-free)

30 Minute Meals

Healthy Cabbage Soup 

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Roasted Red Pepper Tomato Soup Recipe

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• Author: Sweet Simple Vegan
• Total Time: 1 hour
• Yield: About 5 servings
• Diet: Vegan

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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.

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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

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Instructions

1. 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.
2. 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. 
3. Add garlic and tomato paste. Cook for 2 minutes more, allowing the tomato paste to deepen in color. 
4. 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. 
5. 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.
6. 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

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