Dairy-Free Creamy Tomato and Roasted Red Pepper Soup
Indulge in the soothing richness of this Dairy-Free Creamy Tomato and Roasted Red Pepper Soup—a heartwarming dish that’s as vibrant in flavor as it is in color. Roasted red bell peppers, sautéed onion, and garlic bring a deep, smoky sweetness to the base, complemented by the tangy brightness of canned diced tomatoes and the subtle creaminess of coconut milk. Fresh basil leaves add a fragrant herbal touch, while a blend of vegetable broth and a hint of sugar ties all the flavors together in perfect harmony. This wholesome, plant-based soup is easy to make and packed with nutrients, making it an ideal choice for a cozy weeknight dinner or a crowd-pleasing starter. Serve it steaming hot with crusty bread for an irresistible vegan comfort food experience. Keywords: dairy-free soup, creamy tomato soup, roasted red peppers, plant-based recipe, vegan comfort food.
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Recipe Information
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
Instructions
Preheat your oven to 450°F (230°C).
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.
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.
Remove the peppers from the oven, place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes.
While the peppers are cooling, chop the onion and garlic.
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.
Add the canned diced tomatoes with their juices and vegetable broth to the pot. Stir to combine.
Peel the charred skins off the cooled red peppers, chop them, and add them to the pot.
Bring the mixture to a simmer and let it cook for 15 minutes, allowing the flavors to meld.
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.
Stir in the coconut milk and add the basil leaves. Season with salt, black pepper, and sugar. Simmer for another 5 minutes.
Taste and adjust the seasonings if necessary.
Serve the soup hot, garnished with extra fresh basil if desired.
Nutrition Facts
Calories |
1345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 4717 mg | 205% | |
| Total Carbohydrate | 144.6 g | 53% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 80.2 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 673 mg | 52% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4653 mg | 99% | |
*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.
