Vegan Creamy Tomato and Roasted Red Pepper Soup

Indulge in the rich, velvety flavors of Vegan Creamy Tomato and Roasted Red Pepper Soup, a wholesome, plant-based comfort dish that’s as nourishing as it is delicious. This vibrant recipe combines the smoky sweetness of roasted red bell peppers with the natural tartness of ripe tomatoes, simmered alongside aromatic onions and garlic for a deeply flavorful base. Blended to silky perfection with creamy coconut milk and a touch of balsamic vinegar, this vegan soup is elevated by fresh basil for a bright, herbaceous finish. Ready in just under an hour, it's perfect for weeknight dinners or elegant appetizers, offering a gluten-free and dairy-free option that's hearty, healthy, and irresistibly satisfying. Serve it piping hot with crusty bread or a drizzle of olive oil for an elegant, soul-soothing meal that’s perfect for any season.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 red bell peppers
• 6 medium ripe tomatoes
• 2 tablespoons olive oil
• 1 medium yellow onion
• 4 garlic cloves
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 cup fresh basil leaves
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 tablespoon balsamic vinegar

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

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

Step 3

Roast the peppers in the preheated oven for about 25 minutes, or until the skins are charred and blistered.

Step 4

While the peppers are roasting, chop the tomatoes into quarters. Dice the onion and slice the garlic cloves thinly.

Step 5

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

Step 6

Add the chopped tomatoes to the pot, and cook for an additional 10 minutes, stirring occasionally.

Step 7

Once the peppers are roasted, remove them from the oven and place them in a bowl covered with a lid or plastic wrap for 10 minutes. This makes peeling the skin easier.

Step 8

Peel the skin off the cooled red peppers and add them to the pot with the tomatoes, along with the vegetable broth.

Step 9

Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.

Step 10

Remove the pot from heat and let it cool slightly before blending. Use an immersion blender to blend the soup until smooth, or transfer it to a blender and puree in batches.

Step 11

Return the soup to the pot if using a blender and stir in the coconut milk, basil leaves, salt, pepper, and balsamic vinegar.

Step 12

Gently reheat the soup over low heat until warm, adjusting the seasoning as necessary.

Step 13

Serve hot, garnished with additional basil leaves if desired.

Nutrition Facts

Serving size	(2579.2g)

Amount per serving	% Daily Value*
Calories	1060.2

Total Fat 39.6g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4699.4mg	0%
Total Carbohydrate 154.2g	0%
Dietary Fiber 33.3g	0%
Total Sugars 73.8g
Protein 31.0g	0%

Vitamin D 0IU	0%
Calcium 328.1mg	0%
Iron 10.4mg	0%
Potassium 4977.6mg	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: 32.5%

Protein: 11.3%

Carbs: 56.2%