Heart-Healthy Creamy Tomato and Roasted Red Pepper Soup
Indulge in a bowl of flavorful comfort with this *Heart-Healthy Creamy Tomato and Roasted Red Pepper Soup*. Perfectly roasted red bell peppers lend a smoky-sweet base to this velvety soup, complemented by the rich tanginess of diced tomatoes and a delicate blend of garlic, fresh basil, and red pepper flakes for a hint of spice. Instead of heavy cream, unsweetened almond milk is used, creating a dairy-free yet luxuriously creamy texture that is light on calories but full of flavor. This wholesome, plant-based recipe is a breeze to make, taking just 50 minutes from start to finish, and is packed with heart-healthy ingredients like olive oil and vegetable broth. Whether you're meal prepping for the week or serving it fresh, this cozy soup pairs beautifully with a slice of crusty whole-grain bread or a simple green salad for a well-rounded, nourishing meal.
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Recipe Information
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
Instructions
Preheat your oven to 450°F (232°C).
Cut the red bell peppers in half, remove the seeds, and place them skin-side up on a baking sheet.
Roast the bell peppers in the preheated oven for 20 minutes or until the skins are blistered and charred.
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).
Peel the skins off the peppers and chop them into small pieces.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Stir in the chopped roasted red peppers, canned diced tomatoes with their juices, and vegetable broth.
Add the salt, black pepper, and red pepper flakes. Stir to combine.
Bring the soup to a simmer and cook uncovered for 15 minutes to allow the flavors to meld.
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.
Return the blended soup to the pot and stir in the almond milk and fresh basil leaves.
Heat the soup gently over low heat until warm, but do not boil.
Serve hot, garnishing with additional fresh basil if desired.
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 4055 mg | 176% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 51.4 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 820 mg | 63% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3892 mg | 83% | |
*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.
