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!
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.
I hope you all LOVE this soup! It’s:
Easy to make
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!
Creamy Roasted Red Pepper Tomato Soup
- 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)
- 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.
- Leftovers will keep covered in the refrigerator for 4-5 days or the freezer for 1 month.