Creamy Roasted Red Pepper Tomato Soup

Really good soup. Whole family loved it. Personally I would make two changes – less tomato and fresh dill.

Adding to the other 5 stars on this! So flavorful!

Made a couple changes based on pantry availability- for the “cream,” I used 1/4 cup soaked cashews and 1/2 cup cooked white beans and pureed this in the hand immersion blender then added this to the soup.

Also omitted the dill because I didn’t have any and halved the amount of tomato paste.

Still soooo amazing. I think the amazing thing about it is that it’s packed with flavor and yet so stinkin’ easy to make. Annoyed I didn’t find this recipe earlier in life!

* Chef’s kiss *
I’ve been making this soup for nearly 2 years and it is breathtaking every time. My family loves it and requests it all the time. When I’m at school I make it for myself and can’t resist eating it for lunch and dinner so it rarely lasts more than a couple days. I can’t even resist making it in the summer.

I will say, the recipe is right, the longer it simmers the deeper the flavour and it is soooo worth the patience.
I typically make myself a grilled cheese (smoked cheddar) with apricot spiced jam to pair this with and it’s amazing. If I’m lazy I just melt the cheese directly into my bowl for a little extra flavour.

Thank you so much for this recipe!!!

Amazing recipe. So full of flavor and so worth making it. I added extra garlic.

I admit was skeptical of using so much dry dill and garlic, but the spices are perfectly balanced against the tomatoes, roasted bell peppers and coconut milk. A stunning, easy-to-make soup that will wow family and friends. I served it with parmesan croutons. Next time I will try the jarred roasted peppers because they are quicker than roasting and peeling fresh peppers. Thanks everone your suggestions. Thank you so much!

This is one of the yummiest things I’ve ever made :’) so happy to finally find a delicious healthy tomato soup recipe! Thank you so much <3

Love this soup. I add cheese tortellini to it. It’s divine.

This recipe is hands down PERFECT!
I used vegetable stock instead of water, and leeks instead of shallots (just what I had) but otherwise it was as written, so I was so pleasantly surprised when I just loved it exactly as it was!!!!
I LOVE to cook and though I start with recipes a lot, I rarely follow them (Always having my own ideas about what will taste better. I just always seem to have to change something, either while making it or after it is finished.
Thanks you Dana!!!! Your terrific!
Donna

This was very tasty and filling. I added some turmeric, smoked paprika and after it was cooked I added some spinach and arugula. I think it would be good with roasted cauliflower added too. It is thick enough to put on pasta, pizza, or in lasagna also.

This is the easiest and best ever tomato sweet pepper soup my family loves it Thanks for sharing

I will admit that I was leery of the coconut milk, but I decided to give it a shot because I needed a new tomato soup recipe. Holy moly was this good! And so easy. Dana – you’re a mad genius, and I love you for it!

I’m doing whole 30 at the moment and was looking for some compliant recipes that I could adjust. I removed the sugar from this and added more red pepper flakes and it is a bowl full of delight! I absolutely love it and it couldn’t possibly be easier to make. The dill really makes this. I love the extra kick from adjusting the pepper in the soup. I am dreaming of having a grilled cheese with this.

Added some leftover rice and goat cheese, very hearty and yummy! Would make again.

I have just made this roasted red pepper soup (vegan) and LOVE it!!! So good, so easy. I am in love. I also, per your suggestion, roasted some chick peas (also a first time try!) and have a new snack. Thank you so much!

This is such a delicious soup – and if you sub in a drained jar of roasted red peppers, and stick with dried herbs instead of fresh, you’ve got yourself what I like to call a “dump” soup – meaning just dump everything in the pot – no chopping or prepping of anything. Magnifique! (Although I recommend fresh herbs – that’s what I used and loved it – simplified the herbs, too, by just tearing them. NO knife or cutting board in this recipe! Yay!) Using an immersion blender also makes this even one step easier.

Thanks – this soup is going into my rotation for sure because of ease of preparing and outstanding taste.

I topped mine with roasted chickpeas, too, as “croutons”.

This recipe was soooooo good! I didn’t know what to expect with the dill and the roasted red pepper, but man, it was delicious! Sooooooo much better than tomato soup from a can or box. Thank you!

I love love this recipe! At first I was skeptical about the coconut milk, but it works really well! Because I don’t like overly sweet food or adding sugar to my dishes I skip the coconut sugar and substitute by caramelizing some yellow onion as a base. It adds a couple of minutes of prep time but it’s worth it to me. It’s become a family favorite!

Making this soup a second time it is so delicious
This time adding some fresh parsley, thyme and basil I have on hand. Spiced it up with a few drop of hot sauce too! thanks so much for sharing!

This is a great recipe! The soup is absolutely delicious. My daughter is vegan and my son is anti-vegan. They both enjoyed it, as did my husband who is an extremely picky ex-chef. As for me, I could have eaten the entire pot myself!

I used fresh tomatoes instead of canned because I didn’t have canned tomatoes on hand. I took four large, ripe tomatoes, blanched them, peeled them, and plopped them into the pot. Are used to go against your red peppers fresh from the farmers market so it was essentially like using for normal sized peppers. I used a little extra sugar to make up for the extra acidity. I also used a can of full fat coconut milk, Including all of the cream. I also used all organic ingredients, which addS significantly to the flavor of the soup.

I found this recipe, because I had 2 Big bags of sweet baby peppers that needed to be used quickly. So I googled Pepper and tomato soup- first of all, the photo makes my mouth water. Beautiful! I made the soup this morning, quadrupled the recipe ( I own and run a café and bakery) – I of changed things a little bit, I have a hard time following a recipe ever. I used both bags of the baby peppers, roasted under the broiler, about 20 cloves of fresh garlic, sautéed with the onions, with the whole cube of organic butter. Added five cans of fire roasted tomatoes, and three cans of tomato paste. I used chicken stock, probably about 4 cups, heavy cream, (coconut milk sounded a bit.. ehh.. not right..) about a cup, And roughly about a cup of cooking sherry. I had a good amount of fresh basil, don’t actually know how much, about one big fist full, chopped. I didn’t add any sweetener, I like my tomato soup to have a bit of a bite of acidity to it. Only a tablespoon of the dill went into the soup. I made a sour cream blend with fresh dill, Italian seasonings, and a little bit of lime juice & I put a healthy spoonful on top of the soup before serving. Every single person absolutely loved loved loved it ! Even my extremely picky regulars, and my no vegetable eating boyfriend. So really I strayed quite a bit.. but this recipe is a perfect base & I thank you for sharing it with everyone, myself included!!

This has become my favourite soup – so tasty, easy and cheap. I used fresh tomatoes as well as canned and a yellow and orange pepper in addition to the red (which gave it a splendid colour). Roasting is such a labour saving method of prepping the veg and adds great flavour. I used fresh basil instead of dill. I am not one to take pics of my meals but this was certainly Instagram-worthy – lush, rich orange/red liquid set against a garnish of bright green fresh basil leaves – topped with some shards of just-melting vegan cheese. And it tastes as good as it looks.

This is my GO-TO for tomato soup. Rainy day? Tomato soup. Leftover bread screaming to be made into a grilled cheese? Tomato soup. The dill + coconut milk combo is to die for. Initially, I balked at the amount of dill. After consuming, I no longer hesitate. Douse in dill, splurge on a good can of tomatoes, and you have yourself the perfect ‘stay at home with wool socks on and read a good book’ meal. Also definitely add the chickpeas — they go a long way in maintaining the full feeling one often lacks after eating soup.

I liked this recipe and so did my carnivorous boyfriend. Neither of us like coconuts very much and the coconut was a bit pronounced for us but it was still overall a delightful meal. Next time I need to properly roast my peppers because they were still a little hard but it actually ended up lending a nice texture.

I prepped the roasted peppers and seasonings, but I am in temporary housing and my one large pot was already filled with the one pot red lentil chili. I put the seasonings and peppers back into the refrigerator and forgot it was there for a few days. I’m sick today and was so happy to find the bowl in the fridge. I opened the three cans I needed – tomatoes, tomato paste, and coconut milk and set everything to a slow, low cook in the now empty large pot. It is delicious, though I would use less dill next time. This was seriously easy and I cannot wait to make it again.

Since I made this soup for the first time it’s been a staple. The taste is AMAZING. So rich and flavourful! I always go back to it when I want to please a very picky eater, it is so rich it will not leave anyone unsatisfied. I haven’t heard a single bad comment from anyone I served it to, and I even served it to a guy who genuinely hates bell peppers – and he still loved it! If you find soups boring or tasteless, try this one and you will change your mind ;)

I made this a few days ago so I could use up an opened jar of roasted red peppers. It was so good, I am making it again today! Everyone loved it. Such an easy and quick recipe, and so delicious! I used the lighter coconut milk. After eating the soup, I also mixed some of it into a pasta sauce, which was also amazing. Topped with some toasted breadcrumbs and toasted pine nuts. This will be a family favorite for sure. I have recently been making soups that take hours of preparation, and none of them were as well received as this one.

I made this using 2 cans of fire roasted diced tomatoes blended with the roasted red peppers. It was really good, but a little sweet. I I felt it would be better as a pasta sauce. I added some red pepper flakes and some smoked paprika poured it over some bow tie pasta and it was amazing!

I made this soup with only 1 minor change….I had shepherd peppers on hand so I used them. We absolutely loved this soup. The flavour combination is perfect! I am making it again today..this time with the suggested bell peppers. I am going to give it to our neighbours along with the recipe. Thanks so much for sharing this delicious soup recipe!

I forgot to rate it; 5 stars!

I make this soup a lot, I love it! I use full-fat coconut milk (plus the 1 c. of water), about half the sugar, and to make it even easier; a jar of roasted peppers (I like Trader Joe’s). Thank you!

loved this soup!! I used fresh garlic (3 cloves) instead of powder, added 1/2 a yellow onion, and omitted the dill simply because I didn’t have any on hand. Came out beautifully!

This recipe was so good! I doubled it because I had 4 red peps from farmers market, and I most loved that it didn’t have the ridiculous amount of cream/dairy that other cream of soups call for, AND it was very yummy. I did change it up because dill wasn’t making sense to me, I just did fresh and dried basil and s&pep. I U 4 cans of hunts, 14.5 Oz. Tomatoes, 2 diced and 2 sauce. I cranked the oven to 550 to roast the peps that I prepped with olive oil. I turned it down some and turned the peps over. I had never roasted peps so it was kinda new/fun. I pureed the peps in mini chopper and blended 1/2 to 3/4 of the soup thoroughly on high in the blender to take down the chunky factor… I used no coconut milk BC I had none, instead went generous with some homemade veg broth and reduced the soup for a bit with lots of stirring. It was rich! Served with garlic bread and garnished with some sour cream and fresh basil. Super yummy and filling!

Thank you so much for this recipe! It was so easy to follow and quick to make – easily made on a weeknight. Love the dairy alternatives and think the coconut milk really enhanced the taste.

This is totally my fault but I had no idea how strong the dill flavor would be (or ya know that dill isn’t actually my favorite flavor). So next time I make it I will reduce that and maybe start with some onion and garlic. Can’t wait to use this as a solid base and start experimenting!!

So YUMMY.

For my first Minimalist baker recipe, I made your original Tomato Bisque last night. I was so pleased with how quickly it came together, but was blown away at how delicious it was! Plus, my seven year-old son very nearly licked his bowl clean! Served it up with grilled Daiya cheeze sandwiches and had a fantastic Meatless Monday. Can’t wait for my lunch leftovers today! Really looking forward to trying more of your recipes.

So I would say I was inspired by this recipe more than I made this soup. My soup definitely wasn’t vegan. I substituted water for homemade chicken stock. I did use the can of coconut milk, but I used a bit of heavy cream as I had it on hand. I baked a sweet potato in the oven as the red peppers roasted. This made the sweet potato super easy to peel.

I cooked up some sausage in a pan. Instead of blending everything in my blender, I strained out the solids and had the sausage simmering in the pot with the liquids. I did this partly because my blender can’t handle hot ingredients and having just the solids meant a shorter cool down time.
It came together wonderfully!! Thank you for this recipe. I will be sharing this raw version with my friend who is allergic to wheat and dairy.

FANTASTIC! (I subbed macadamia cream for the coconut milk and omitted salt and sweetener).

Otherwise, exactly as the recipe reads. Used the fresh herbs.

I was a little nervous about the dill because I’m already obsessed with my refrigerator dill pickles, and at some point enough is enough…but it was perfect.

Thank you for no STOCK/BROTH! I’m already making 12 quarts a week and didn’t want to have to push it to 18….but I WOULD…if I had to….this soup is that good!

It’ll be my new base for red lentil soup, I think.

I made this tonight and it turned out so well! I didn’t even need to add any more herbs or garlic powder than what I originally put in. Delicious!!

this was beyond delicious!!!!!! the coconut milk was just sweet enough that we didn’t use any extra sweetener. Loved the combo of red peppers and tomatoes — wish I made a double batch so I could be eating all weekend! Thank you!!

OMG! This soup was delicious! It took me a bit longer to make because the oven wasn’t fully pre-heated for the peppers (had two peppers in there for 25 minutes and it was hard to pull off the skins) so I would recommend grilling this directly to make the process faster. I also omitted the sugar and added two carrots to simmer in the pot with the soup so I could have more veggies. I didn’t have tomato paste so I didn’t add that, but I added some smoked paprika (in place of the dill to complement the peppers) and made the accompanying chickpea recipe. WOW WOW WOW thanks for another fantastic recipe!

My boyfriend and I made this soup last night and loved it! As a Minimalist Baker devotee I’m shocked that this was my first time trying this recipe! Definitely saving to the all time favorites list! I think the addition of dill was spot on and absolutely took the flavor to the next level!

It was a bit too tomato-ish for me but it was a simple fix. Just added honey and brown sugar to tone that down. And of course I added scotch bonnett pepper to amp up the heat lol. It’s a Jamaican thing. Great recipe though!

This is the BEST TOMATO SOUP EVER!!! I’ve made it 2x’s and I can’t stop eating it. The addition of coconut milk is GENIUS.
Rich, creamy and healthy. I added just a bit of homemade chicken stock and extra red pepper. Didn’t need any sugar.
Eating some now!?

Another wonderful recipe!! I am not a big tomato soup fan, but I love red peppers so I gave it a whirl and well I LOVE this soup!! I am not all surprised at how good this is, as about a year ago I stumbled upon your Chipotle black bean soup- my personal favorite, and I modified as we ate meat at that point. Now, as a vegetarian I make at least 2 of your recipes a week!! Thank you for such great and healthy meals.

I made it today. Absolutely delicious! I’ll try a roasted jalapeno next time for some more heat. But thanks for a great recipe and meal!

Amazing soup.. all my guests asked for the recipe. Thanks!

I made this last night to put in bread bowls and it was absolutely delicious! My boyfriend who claimed to dislike tomato soup (but was a good sport and tried it anyway) are two bowls of it. Instead of two large bell peppers I roasted about eight small mini sweet peppers and they worked fine! I appreciated that there was NO chopping or dicing here. SO simple!

Holy CRAP this was delicious! A few things I changed for personal preference:

1) Rather than blending the whole soup with an immersion or regular blender, I just put the peppers through “puree” in my food processor by themselves, then added to the rest of the soup for final simmering. Gives it a bit more texture if you prefer a chunkier soup.

2) 10 to 12 drops of habanero sauce! Gives it a sweet spicy kick without making the entire soup too spicy.

I have made this recipe so many times now and I just can’t stop! Its soooo good! Thanks for sharing!

I just made this soup for the second time, and I absolutely love it. I used light coconut milk and water, as well as 3 TBS coconut sugar. I also substituted thyme for the dill. Last time I used the dill, and I realized that I’m just not a huge fan. The thyme is wonderful here. Thanks for this and all of your vegan recipes!

I just made this and not only is it super good, but it is very tasty! It’s really hard to find good dairy free recipes but this is amazing!

Holy. Yum. Made this amazing soup last night, and drooled into my bowl. This is restaurant-grade. Thank you for sharing!

I made this soup for my tomato hating husband and he loved it! I told him it was Creamy Roasted Red Pepper Soup and left out the tomato part. We’ve thrown this back into our weekly dinner rotation now that it’s starting to cool off. I make this exactly as Dana wrote it but I do like to thrown in a fresh jalapeño to roast with red bell peppers. You can deseed the half of the jalapeño before you purée it for a little kick.

Just made this with my 11 year old daughter SKylar. The peppers are not even finished roasting yet so they are not even in the soup and she keeps going over to the pot and stealing spoonfuls of the soup! Thinking that is a very good sign! :)

I live in Scotland where the weather is shit pretty much all year round… so this soup recipe has been a fantastic find for me. followed the recipe and adjusted the chilli and seasoning to my liking….. it turned out pretty fantastic!! it’s going to become a regular recipe from now on.

SO Good. So flavorful. I fed my conservative, Southern family of 14, and I was told that veganism doesn’t sound so bad after all =]

You’re a vegan prophet, spreading the light! Haha. Thanks so much.

Love this recipe! it was so flavorful! :)

I’ve done it about 3 times in the past month, such a great and easy recipe. Thanks for sharing!! I put about 2 to 3 red bell peppers and 1 heaped Tbsp++ of red pepper flakes. I strongly recommmend the vegan parmesan cheese for serving. So good !!
Thank you again

Sub par tomato soup. I was so excited to try it based on the reviews, very disappointed. I have yet to find a delicious gluten dairy free tomato soup. This tastes more like a bland pasta sauce. I made a huge batch and will not be eating it alone as a soup so I will try it over GF pasta.

Wow, this was hands down the best tomato soup I have ever tasted!! And my almost 2-year old son also approved. So delicious!

I made the regular tomato bisque from the cookbook, and just wanted to say that future cooks should be a little wary of the sugar. I dumped 3 tbsp of maple syrup in per the instructions and it was waaaay too sweet (at least for my preference). I had to add more tomatoes and like 3 tbsp of nooch to balance it out. When I make that recipe, or this recipe with the red pepper, in the future I’ll make sure to taste test after putting in 1 tbsp of sweetener and go from there.

Otherwise, these soups are sooo easy and definitely hit that creamy comfort food need. Without the red pepper, you don’t even really have to both with the blending step!

Very good soup! Made this the other night and am still working through the flavorful leftovers.

Garnished it with a toasted slice of Trader Joe’s GF bread (that I cubed to make quick “croutons”), as well as some chopped chives. Also, a few slivers of freshly sliced Gruyere cheese.

Thanks for sharing! I’ll be making this again soon.

This was really good! I had it with a vegan grilled cheese sandwich. I don’t have an immersion blender or one large enough to handle all the soup, so I put just the red pepper in the food processor. It was really easy to make, too!

I’ve been waiting for it to cool down (even by a couple of degrees) so that I could make this soup. This evening was the perfect opportunity, with my partner recovering from dental surgery and Brisbane finally getting a cloudy, grey sky. It was well worth the wait! This is such a rich and comforting soup, super easy to make but full of flavour. We can’t wait for your book to arrive in the post :)

I doubled the recipe and used two red peppers and two orange peppers bc that’s what I had. I used one can full fat coconut milk and one lite. If you are new to roasting peppers like I am and you’re thinking “I wonder if this pepper is scorched enough?” it probably isn’t! Haha. Since I was doing 4 peppers in the oven at once it took longer. I put them in for 20 minutes and they were scorched but not enough. It was easy to peel off the skin of the smallest one but the others were tough. I got impatient and put it in the blender with the skin. I didn’t use sugar and it was still great! Such a good tomato soup recipe <3

I made this soup today and it was amazing. I was never one for tomato soup, but this one is so full of flavor. I used a bit less sugar and added in a handful of fresh basil and oregano at the end. Yumm. Thanks for the recipe!

This is the greatest soup ever. I used full fat coconut milk because why not, the rest of it is so healthy! YUMMMMM!

This is so delicious and so, so easy! For which, as a mom of three, I am so, so, so grateful! xoxoxoxo

Made this for a vegan friend. Usually I’m scared to try a recipe to feed to a friend because you just never know…but this was a winner!
I’ve tried so many bland soups but this was delicious and simple to make. No complicated ingredients and ready in 30 minutes as promised.
I did sub half cup coconut milk for half the water but I can say it won’t be necessary next time.
I just used less dill because I’m not a fan.
Ate with toasted Ezekiel bread and a cabbage salad…mmm
oh and I took leftovers to work and it was super too!

This is the best tomato soup recipe that I’ve tried so far.

I saw this on Facebook on lunch at work and was so excited that I already had everything to make it. Threw it in the pot as soon as I got home and it was done impossibly fast. I cheated and used a jar of roasted red peppers instead of fresh. I can honestly say that this is the best tomato soup I’ve ever had. Thank you!!

Made it for dinner. Loved it. Super tasteful and creamy. I added the full-fat coconut milk and croutons and the contrast on texture was amazing. Highly recommend to add also some pepper sauce if you are into spicy foods.

I’m honestly SO HAPPY to see that this recipe uses an entire can of tomato paste. I can’t tell you how many times I’ve found ancient cans of partially used tomato paste kicking around in the back of my fridge. It’s such a waste! I made this for lunch just to celebrate the fact that it won’t contribute to that collection :) Also, it’s delicious.

So I made this soup for lunch for my hubby. It was so good, I followed everything except the sugar. No sugar for us from a can or jar even stevia. We have the stevia plant growing in the yard and I use some of it to compensate for the tarness in the soup and it works. This recipe is in my box. thank you