Creamy Roasted Red Pepper Tomato Soup
Sometimes, you just need comfort food in your life. But comfort doesn’t have to mean unhealthy. Such is the case with this healthy yet insanely creamy red pepper tomato soup!
If you have 30 minutes, you can make this simple, nutrient-rich soup that’s perfect for chillier days or when you just need a comforting bowl of soup. Or if you made a grilled cheeze and need a dipping companion. Either way, we’ve got you covered!
Ingredients
- 2 large red bell peppers left whole
- 1 28 ounce can crushed or peeled tomatoes in juices
- 1 6 ounce can tomato paste
- 1 cup water sup up to half with coconut milk for creamier soup
- 1 14 ounce can light coconut milk use full fat for creamier soup
- 1.5 tbsp dried dill
- 1 tbsp garlic powder
- 1 tsp dried basil
- .5 tsp sea salt
- .5 tsp black pepper
- 3-4 tbsp coconut sugar
- pinch red pepper flake optional for heat
Instructions
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Roast red peppers in a 500 degree F oven on a foil-lined baking sheet until tender & charred on all sides (about 10-15 minutes in oven). Then wrap in foil to steam for a few minutes.
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In the meantime, add remaining soup ingredients to a large pot and bring to a simmer. Then unwrap red peppers, let cool to the touch, and remove charred outer skin, seeds, and stems. Add to soup.
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Transfer to blender or use immersion blender to puree soup. Then transfer back to saucepan/pot and bring to a simmer over medium-low heat. Taste and adjust seasonings as needed, adding more coconut sugar to sweeten, red pepper flake for heat, basil or dill for earthiness, garlic powder for overall flavor, or salt for saltiness.
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Let simmer on low for at least 10 more minutes. The longer it simmers, the deeper the flavor develops.
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Serve as is or with some nutritional yeast on top for protein.
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Leftovers will keep covered in the refrigerator for 4-5 days or the freezer for 1 month.
Recipe Notes
Recipe from Minimalist Baker website.