Creamy Roasted Red Pepper Tomato Soup

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Bowl of Creamy Roasted Red Pepper Tomato Soup that is vegan and gluten-free

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!

Roasting two red bell peppers on a baking sheet for Creamy Vegan Roasted Red Pepper Tomato Soup

This recipe is inspired by my all-time favorite soup – the Creamy Tomato Bisque from our Everyday Cooking Cookbook!

This version is similar to classic tomato soup with the addition of sweet bell pepper. In place of cream, I rely on coconut milk for subtle sweetness. And the flavor comes from rich tomato paste, garlic powder, dill, and basil. Once it’s blended all up, it takes on a deep red-orange hue and silky-smooth texture.

I could boast about the flavor all day, but it’s also so healthy and healing! Tomatoes are rich in lycopene and bell peppers provide plenty of beta carotene, which are both free-radical-fighting antioxidants.

Stirring together a big soup pot of Creamy Vegan Roasted Red Pepper Tomato Soup

I hope you all LOVE this soup! It’s:

Easy to make
& Delicious

This would make the perfect stand-alone lighter meal if you topped it with hearty croutons (also in our cookbook) or even baked chickpeas! Garnish with full-fat coconut milk for even more creaminess.

For more soups, check out our Curried Beet Soup with Tandoori Chickpeas, Curried Butternut Squash Soup, Black Bean Tortilla Soup, 5-Ingredient Black Bean Sweet Potato Chili, and Creamy Asparagus and Pea Soup.

And, for more antioxidant-rich recipes, check out our Blueberry Almond Butter Smoothie, Strawberry Rhubarb Crumble Bars, Banana & Berry Hemp Seed Pudding, Green Tea Smoothie Bowl, and my 5-Minute Go-To Smoothie Bowl!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers!

A bowl of Creamy Roasted Red Pepper Tomato Soup and a cutting board with a fresh tomato and dill

Creamy Roasted Red Pepper Tomato Soup

Creamy roasted red pepper tomato soup made in 30 minutes! Savory, flavorful, and so easy to make. The perfect side for sandwiches, salads, and more!
Author Minimalist Baker
Bowl of Creamy Red Pepper Tomato Soup with fresh dill, roasted cherry tomatoes, and coconut milk
4.87 from 106 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Side, Soup
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days



  • 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 (sub up to half with extra coconut milk for creamier soup)
  • 1 14-ounce can light coconut milk (use full fat for creamier soup)
  • 1 1/2 Tbsp dried dill (or sub 3 Tbsp (5 g) minced fresh dill per 1 1/2 Tbsp dried)
  • 1 Tbsp garlic powder
  • 1 tsp dried basil (or sub 2 tsp minced fresh basil per 1 tsp dried)
  • 1/2 tsp each sea salt and black pepper
  • 3-4 Tbsp coconut sugar (or stevia to taste)
  • 1 pinch red pepper flake (optional // for heat)

FOR SERVING optional


  • Roast red peppers in a 500 degree F (260 C) oven (on a foil-lined baking sheet) or over an open flame on a grill or gas stovetop until tender and charred on all sides – about 10-15 minutes in the oven, or 5 minutes over an open flame. Then wrap in foil to steam for a few minutes.
  • In the meantime, add remaining soup ingredients to 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 (see photo).
  • Transfer to blender or use immersion blender to purée 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 or stevia to sweeten, red pepper flake for heat, basil or dill for earthiness, garlic powder for overall flavor, or salt for saltiness. I added a bit more of each. Go for big flavor!
  • Let simmer on low for at least 10 more minutes. The longer it simmers, the deeper the flavor develops.
  • Serve as is or top with desired toppings, such as croutons, fresh dill or basil, tomatoes, crispy baked chickpeas, nutritional yeast or Vegan Parmesan Cheese, and/or black pepper.
  • Leftovers will keep covered in the refrigerator for 4-5 days or the freezer for 1 month.



*Nutrition information is a rough estimate calculated without additional toppings.
*Recipe adapted from my Red Pepper Tomato Soup and Creamy Tomato Bisque from our Everyday Cooking Cookbook!

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 161 Carbohydrates: 35.5 g Protein: 7.1 g Fat: 0.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 715 mg Fiber: 8.8 g Sugar: 25 g

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My Rating:

  1. Carmen says

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

  2. Dorothy says

    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!

  3. Sri says

    Hi, I am in India and we don’t have canned tomatoes. How can I substitute the canned tomatoes the recipe calls for with fresh tomatoes? Can I roast the fresh tomatoes also in the oven? Will that help?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sri, we haven’t tried it with fresh, but perhaps you could cook down some tomatoes to concentrate the flavor, purée slightly, then use 3 1/2 cups concentrated tomato. Let us know if you try it!

  4. Thea says

    * 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!!!

    • Peg says

      I have made this recipe several times!! It is SO much better than canned tomato soup (and healthier!). I do use roasted red peppers in water to make it quick and easy. The immersion blender makes it super easy and faster… to get it in the bowl sooner! Definitely best served with grilled cheese!!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We’re so glad you enjoy it, Peg! Thanks so much for the lovely review!

  5. Penelope says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Penelope. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  6. Lacie says

    This soup was great! I used jarred roasted bell peppers, probably slightly more than the recipe called for. My two year and I love it! Will be adding this to the rotation.

    I love all the recipes on this site! Please do a chicken noodle one! Bonus if gluten free. Haven’t found a great recipe for this yet.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and great idea, Lacie! We’ll add it to our ideas list!

  7. Hana says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Shannon. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  8. Donna Ross says

    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!

  9. TC says

    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.

    • TC says

      Also, I did not add any sugar or sweetener; I did not miss it. I served this with a vegan grilled cheese and tomato sandwich using Chao cheese which makes a great grilled cheese.

  10. Paige says

    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!

  11. Anna says

    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.

  12. sarah covington says

    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!

  13. Kelly says

    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”.

  14. Rhett says

    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!

  15. Stella says

    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!

  16. Clara R says

    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!

  17. Laura Michele says

    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.

  18. Mellany Wardrop says

    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!!

    • TC says

      This soup does not need real cream or chicken broth added, use the coconut milk and make it vegan as it is intended and you will be very impressed.

  19. Effie says

    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.

  20. Chanel Jackson says

    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.

  21. Nicole says

    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.

  22. Jennifer Adler says

    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.

  23. Irina says

    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 ;)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Barbara, we haven’t tried it, but think it could work! If you give it a try, let us know how it goes! xo

  24. Elly says

    Im not a great cook, so if this seems like an absurd question keep that in mind. If What if I substituted a yellow or orange bell pepper in for a few of the red? Would this add a weird flavor or just a different taste?

  25. Lori Dair says

    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.

  26. Lisa Dedeaux says

    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!

  27. Karen says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing your experience and modification! So glad you are enjoying the recipe!

  28. MJ says

    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!

  29. karry says

    Can this be made ahead of time, frozen and reheated? I love having things that I can thaw and heat up easily for short notice dinners or for parties at my house (so I am not doing everything last minute.

  30. Grace says

    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!

  31. HD says

    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!

  32. Kelly Miller says

    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!!

  33. Natalie says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks for sharing, Natalie! If you could leave a star rating next time, that would be super helpful :D

  34. Meghan Persall says

    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.

  35. Maclean Nash says

    This recipe is DELICIOUS!
    We made it last night and I couldn’t believe how quickly it all came together!
    I served it on top of a big ol’ bed of spinach and topped it with nutritional yeast and it was perfect! I woke up being excited for the leftovers for lunch!
    The only change I made was I used 3 cloves fresh minced garlic and added ~1tsp on chili flakes!

    • Bethany says

      I just tried that since I had some tomatoes to use up. I quartered 3 tomatoes and put them in the oven with the peppers. It tastes the same to me.

  36. alyr says

    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.

  37. Debbie says

    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!!

  38. Cayla A says

    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!!

  39. Erica says

    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!

  40. Samantha says

    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!

  41. Jamaica My Way says

    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!

  42. Sarah says

    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!?

  43. Eve Czupka says

    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.

  44. Nancy Jack says

    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!

  45. Christine says

    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!

  46. Jackie says

    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.

  47. Alaia says

    Dana!!! I have not tried this recipe yet but I have tried several of your recipes and they have ALL been yummy! I really just wanted to say thank you! Your site has been my favorite go-to for tasty, quick, and easy vegan meals for about 2 or 3 years now! I am a lazy cook so I do not enjoy spending so much time preparing and cooking meals. Your ingredients lists are so manageable and half the time and I have most of the items already. I also appreciate how you provide conversions so I don’t have to leave your page to do a search. I could go on but I’ll stop there. Basically, your site is great and it has made my meal times much more productive and enjoyable! THANK YOU, Dana!!!

    • Shelby says

      Just following up… really enjoyed the soup and the sandwich recipe! For the soup, I used a can of crushed fire roasted tomatoes and only had 1 red and 1 yellow pepper, so I used that. Turned out really delicious and will def make again.

  48. Megan says

    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!

  49. Marley says

    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!

  50. Krissy says

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

  51. Alexandra says

    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.

  52. louise says

    Do NOT use full fat coconut milk as a 1 for 1 sub for light in this recipe! I ended up having to double the recipe. No big deal because I had a bunch of extra cans of diced tomato, whole peeled tomato and also seconds from the farmer’s market and I’ll be happy to freeze some soup…but full fat coconut milk in this recipe tastes like tomato flavored coconut milk. If full fat is used, half as much should be used and then some water should be added.

  53. Michelle Pinto says

    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! :)

  54. Priyanka says

    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.

  55. Bo says

    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.

  56. ChaBig says

    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

  57. Cali says

    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.

    • Cali says

      Update: I tried the soup over a bowl of pasta for lunch today and it was delicious! Not very good alone but makes a nice creamy pasta sauce:)

      • alyr says

        All you have to do when that happens, is add sun dried tomatoes or beef up the onion quanties and spices. (soaked sun dried tomatoes).

  58. Prak says

    How many fresh tomatoes do you recommend using in place of the Canned tomatoes and tomato paste?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Prak! I am not totally sure but if you give it a try with fresh tomatoes, report back on how it goes :D

  59. Kira Andersen says

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

  60. Shelby says

    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!

  61. Amy says

    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.

  62. Hannah says

    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!

  63. Rachel says

    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 :)

  64. Mary Meyer says

    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

  65. Loretta says

    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!

  66. Caitlin says

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

  67. Katherine Lavine says

    Any other ideas for an allergy family that can’t do cashews, coconut, or soy? Would hemp or almond milk work? Ideas for adjusting the sugar to compensate? Thank you! Hoping I can make this work :)

  68. Angie says

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

  69. Katte says

    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!

  70. Natalie says

    I LOVE the flavor of roasted peppers and have seen recipes in the past use mass amounts of peppers, like 12 for one recipe of soup so I never made it cause that’s like a $20 soup. Since this one has peppers and tomatoes, is the roasted pepper flavor a hint? I supposed I’m asking so when I go to make this I may want to use more peppers.

  71. Heather@WillSingForDessert says

    This sounds so good. I need to add this to our dinner plans stat. It looks amazing.

  72. Natalie says

    This looks incredible! Tomato soup is one of my favourites to make, I’ll definitely be trying out this recipe in the future

    – Natalie

  73. Ev Lounsberry says

    So I want to keep this vegan but I can not use coconut because of an allergy. What other none dairy milk do you think would work? I have used plain Almond milk in a lot of recipes but was unsure if it would work in this soup.

    • Christine says

      I’ve made a similar red pepper soup recipe but instead of a non-dairy milk, it called for one russet potato, which helped thicken the soup. If you’re okay with nightshades, a potato could also work.

  74. Sioux says

    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!!

  75. Tori// says

    This soup sounds entirely fabulous. I honestly haven’t made a basic soup like this in forever.

  76. Nate says

    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.

  77. Lacey says

    So stupid question lol is it very tomatoey? I love red sauce, salsa, creamy tomato soup but not tomatoes.

    • Cindy Ethier says

      If it’s the acidity of the tomatoes that you don’t like you could try adding a pinch of baking soda near the end of cooking the soup. (About 1/4 tsp??) I do this sometimes with my homemade spaghetti sauce).

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Well, I tried coconut cream, but the one I had was a bit grainy, so that’s actually tahini! But I’d highly recommend full fat coconut milk!

  78. Sarah says

    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.

    • Lori says

      When I have a partially used can if tomato paste, I put spoonfuls (1 tablespoon each) onto small pieces of plastic wrap, wrap to seal, place in a Ziploc bag and put in the freezer. Then I thaw when needed…or even use frozen in a recipe.

      • Beth says

        I do the same thing but in an ice cube tray. Cubes are popped into a ziplock bag after frozen. No plastic wrap needed. I also do this with leftover pesto to save for use later on fish or chicken.

    • kathy glenwright says

      i place the remaining can of paste into a freezer bag and stick it in the freezer. Works like a charm!

    • Ilene Ungerleider says

      I agree with you completely. Although the tubes of tomato paste help with this problem, I also love seeing the whole can used.

    • Maggie says

      When I have leftover tomato paste I divide it into either 1 tbsp portions OR 1/8 cup portions and then freeze. Easy to pull out when needed. You can also put it into an ice cube tray to freeze. It will stain, though. But if you use a dedicated ice cube tray to freeze things such as stock cubes, and other food items then it doesn’t matter.

  79. Kerstin Decker says

    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

      • Susan says

        I made this soup for lunch and it is delish. So yes I will be making it again. I had a almost full jar of roasted red peppers that I did not want to waste so that’s why I looked for a soup to make. Loved your recipe, so thanks for allowing others to make your soup. Total thumbs up from my boyfriend also.

  80. Analida's Ethnic Spoon says

    This soup sounds so amazing. I would never have thought to use coconut milk. Pinned!

    • SD says

      Made this with minimal alterations and it turned out amazing! We get giant red “punt paprika’s” here in the Netherlands which are sweet and a bit smokey so I halved the sugar but that’s it. Blended it up and simmered for about half hour and topped with roasted chickpeas and nutritional yeast and ate it with some fresh sourdough. Easily one of best soups we’ve ever had!