Dairy-Free Creamy Tomato and Roasted Red Pepper Soup

Velvety, rich, and completely dairy-free, this Creamy Tomato and Roasted Red Pepper Soup is a comforting bowl of goodness perfect for any season. Made with roasted red bell peppers, sweet tomatoes, and a touch of creamy coconut milk, this soup delivers bold, smoky flavors with a luscious texture—without a drop of cream. Fresh basil leaves add a touch of herbal brightness, while a hint of sugar balances the tangy tomatoes, creating a well-rounded flavor profile. Ready in under an hour and made with wholesome, plant-based ingredients, this recipe is perfect for cozy weeknight dinners or an elegant appetizer. Pair it with crusty bread for a meal that's as satisfying as it is nourishing.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 large red bell peppers
• 3 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves garlic cloves
• 28 ounces canned diced tomatoes
• 3 cups vegetable broth
• 1 cup coconut milk
• 0.5 cup basil leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon sugar

Directions

Step 1

Preheat your oven to 450°F (230°C).

Step 2

Cut the red bell peppers in half lengthwise, remove the seeds and membrane, and place them cut side down on a baking sheet lined with parchment paper.

Step 3

Drizzle 1 tablespoon of olive oil over the peppers and roast them in the preheated oven for 20-25 minutes, or until the skins are charred.

Step 4

Remove the peppers from the oven, place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes.

Step 5

While the peppers are cooling, chop the onion and garlic.

Step 6

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, or until the onion is translucent.

Step 7

Add the canned diced tomatoes with their juices and vegetable broth to the pot. Stir to combine.

Step 8

Peel the charred skins off the cooled red peppers, chop them, and add them to the pot.

Step 9

Bring the mixture to a simmer and let it cook for 15 minutes, allowing the flavors to meld.

Step 10

Use an immersion blender to puree the soup directly in the pot until smooth, or carefully transfer the soup to a blender to puree in batches, then return it to the pot.

Step 11

Stir in the coconut milk and add the basil leaves. Season with salt, black pepper, and sugar. Simmer for another 5 minutes.

Step 12

Taste and adjust the seasonings if necessary.

Step 13

Serve the soup hot, garnished with extra fresh basil if desired.

Nutrition Facts

Serving size	(2284.1g)

Amount per serving	% Daily Value*
Calories	1267.0

Total Fat 73.8g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 12.9g
Cholesterol 15.9mg	0%
Sodium 5127.5mg	0%
Total Carbohydrate 130.5g	0%
Dietary Fiber 33.2g	0%
Total Sugars 72.4g
Protein 24.8g	0%

Vitamin D 0IU	0%
Calcium 414.6mg	0%
Iron 10.5mg	0%
Potassium 4024.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.7%

Protein: 7.7%

Carbs: 40.6%