Heart-Healthy Creamy Tomato and Roasted Red Pepper Soup

Warm up with a bowl of this Heart-Healthy Creamy Tomato and Roasted Red Pepper Soup—a silky, flavor-packed blend of vibrant roasted red bell peppers, juicy tomatoes, and aromatic basil. This nourishing recipe swaps heavy cream for unsweetened almond milk, creating a luscious texture that’s both dairy-free and low in fat. Roasting the red peppers adds a smoky depth, while a hint of red pepper flakes brings a gentle kick to each spoonful. Ready in under an hour, this plant-based soup is perfect for a quick, wholesome dinner or elegant appetizer. Serve it with a slice of whole-grain bread for a comforting, nutrient-rich meal that proves eating heart-healthy can be deliciously satisfying.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 large red bell peppers
• 1 tablespoon olive oil
• 1 medium, chopped yellow onion
• 3 minced garlic cloves
• 28 ounces canned diced tomatoes
• 3 cups vegetable broth
• 1 cup unsweetened almond milk
• 0.5 cup, fresh, chopped basil leaves
• 0.25 teaspoon black pepper
• 0.5 teaspoon salt
• 0.125 teaspoon red pepper flakes

Directions

Step 1

Preheat your oven to 450°F (232°C).

Step 2

Cut the red bell peppers in half, remove the seeds, and place them skin-side up on a baking sheet.

Step 3

Roast the bell peppers in the preheated oven for 20 minutes or until the skins are blistered and charred.

Step 4

Once roasted, remove the peppers from the oven and place them in a bowl, covering the bowl with a lid or plastic wrap for 10 minutes to steam (this will make peeling easier).

Step 5

Peel the skins off the peppers and chop them into small pieces.

Step 6

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Step 7

Add the minced garlic and sauté for another 1-2 minutes until fragrant.

Step 8

Stir in the chopped roasted red peppers, canned diced tomatoes with their juices, and vegetable broth.

Step 9

Add the salt, black pepper, and red pepper flakes. Stir to combine.

Step 10

Bring the soup to a simmer and cook uncovered for 15 minutes to allow the flavors to meld.

Step 11

Remove the soup from the heat and, using an immersion blender, blend it until smooth. Alternatively, allow the soup to cool slightly and blend in batches in a regular blender.

Step 12

Return the blended soup to the pot and stir in the almond milk and fresh basil leaves.

Step 13

Heat the soup gently over low heat until warm, but do not boil.

Step 14

Serve hot, garnishing with additional fresh basil if desired.

Nutrition Facts

Serving size	(2252.6g)

Amount per serving	% Daily Value*
Calories	950.3

Total Fat 48.5g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 10.9g
Cholesterol 15.9mg	0%
Sodium 4054.6mg	0%
Total Carbohydrate 106.3g	0%
Dietary Fiber 33.4g	0%
Total Sugars 51.4g
Protein 26.3g	0%

Vitamin D 87.8IU	0%
Calcium 820.1mg	0%
Iron 11.0mg	0%
Potassium 3891.8mg	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: 45.1%

Protein: 10.9%

Carbs: 44.0%