Vegan Creamy Tomato and Roasted Red Pepper Soup
Indulge in the rich, velvety goodness of Vegan Creamy Tomato and Roasted Red Pepper Soup, a perfect blend of smoky, sweet, and savory flavors. This dairy-free soup combines the natural sweetness of roasted red bell peppers and ripe tomatoes with the creaminess of coconut milk, creating a comforting yet wholesome dish. Fresh basil and a touch of balsamic vinegar add layers of freshness and tang, while sautéed garlic and onions deepen the flavor profile. Ready in just over an hour, this vibrant soup is easy to prepare and makes for a soul-warming meal or appetizer. Serve it with crusty bread or a crisp side salad for a complete plant-based feast. Perfect for cozy evenings, this recipe is as nutritious as it is satisfying, and it's sure to become a favorite in your soup repertoire! Ideal keywords include vegan soup, creamy tomato soup, roasted red pepper recipe, dairy-free soup, quick vegan dinner, and easy soup recipe.
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Recipe Information
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
Instructions
Preheat your oven to 425°F (220°C).
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.
Roast the peppers in the preheated oven for about 25 minutes, or until the skins are charred and blistered.
While the peppers are roasting, chop the tomatoes into quarters. Dice the onion and slice the garlic cloves thinly.
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.
Add the chopped tomatoes to the pot, and cook for an additional 10 minutes, stirring occasionally.
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.
Peel the skin off the cooled red peppers and add them to the pot with the tomatoes, along with the vegetable broth.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
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.
Return the soup to the pot if using a blender and stir in the coconut milk, basil leaves, salt, pepper, and balsamic vinegar.
Gently reheat the soup over low heat until warm, adjusting the seasoning as necessary.
Serve hot, garnished with additional basil leaves if desired.
Nutrition Facts
Calories |
1060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4699 mg | 204% | |
| Total Carbohydrate | 154.2 g | 56% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 73.8 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4978 mg | 106% | |
*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.
