Roasted Tomato & Red Bell Pepper Soup

This Roasted Tomato & Red Bell Pepper Soup is a rich and comforting blend of smoky roasted vegetables, creamy coconut cream, and aromatic herbs. Roasting the tomatoes, bell peppers, and garlic enhances their flavors, giving the soup a deep, smoky taste. It’s a perfect dish for cozy nights or special gatherings, especially when paired with a side of grilled cheese or a warm baguette.

Why You’ll Love This Recipe

This soup is the perfect balance of savory, sweet, and creamy. The slow roasting of tomatoes and red bell peppers intensifies their natural sweetness and adds a smoky depth. The coconut cream provides a velvety smooth finish, making each spoonful indulgent and comforting. Whether you’re craving something warm on a chilly day or want a flavorful starter for dinner, this soup checks all the boxes. Plus, it’s vegan-friendly, with a simple option for a non-dairy version!

Ingredients

• 8-10 medium-sized tomatoes (quartered or cherry tomatoes)

• 2 large red bell peppers (quartered)

• 1 medium red or yellow onion

• 5 cloves garlic

• Salt to taste

• Black pepper to taste

• 3 cups vegetable stock

• ¾ cup coconut cream (or regular cream, adjust to your liking)

• 1 teaspoon paprika

• ½ teaspoon red crushed pepper or cayenne pepper (optional)

• 5 tablespoons olive oil

• 2-3 teaspoons balsamic vinegar

• 3 sprigs fresh thyme

• 4 fresh basil leaves (or dried)

• 1 teaspoon dried oregano (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven

Preheat the oven to 375°F (190°C).

2. Roast the Vegetables

Drizzle some olive oil in a large baking dish or pan. Place the tomatoes skin side down. Add the onion, garlic, red bell peppers, and fresh thyme. Drizzle with additional olive oil, and sprinkle salt and black pepper over everything.
Roast in the oven for 40-50 minutes, or until the vegetables are tender, golden, and jammy in consistency. The longer you roast, the richer the flavor.

3. Simmer the Soup

In a large pot, add the vegetable stock and the roasted vegetables (including garlic, tomatoes, and bell peppers). Stir in the paprika, basil, red crushed pepper (optional), oregano (optional), and balsamic vinegar.
Bring the mixture to a boil, then reduce the heat and let it simmer for 8-12 minutes.

4. Blend the Soup

If using an immersion blender, blend the soup directly in the pot until smooth.
If using a regular blender, let the soup cool slightly before transferring it to the blender. Blend until smooth, then return it to the pot.

5. Add Cream and Adjust Seasoning

Stir in the coconut cream (or regular cream) and mix until well combined. Taste the soup and adjust seasoning as needed.

6. Serve

Serve the soup hot with a side of grilled cheese or baguette. Enjoy your flavorful and creamy roasted vegetable soup!

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour

• Servings: 3

• Calories: 220 kcal per serving

Variations

• Make it spicy: If you like heat, add more cayenne pepper or some chopped jalapeños to the soup base.

• Vegan-friendly: This recipe is already vegan, but you can adjust the cream to use a cashew cream or any plant-based cream if you prefer.

• Herb variations: Try adding a sprig of rosemary or some thyme to the soup for additional herby flavors. Fresh tarragon also pairs beautifully.

• Smooth or chunky: If you prefer a chunky texture, blend the soup less or leave some of the vegetables unblended for extra texture.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The soup can also be frozen for up to 3 months.

• Reheating: Reheat the soup on the stovetop over medium heat or in the microwave until warmed through. Add a splash of vegetable stock or water if the soup has thickened too much.

FAQs

1. Can I use canned tomatoes instead of fresh?

Yes, you can use canned tomatoes, but fresh tomatoes give a better texture and flavor, especially when roasted. If using canned, make sure to drain them well.

2. Can I use a different type of cream?

Yes, you can substitute coconut cream with heavy cream, cashew cream, or any plant-based cream alternative depending on your preference.

3. How do I make this soup creamier?

For a creamier texture, add more coconut cream or use a high-speed blender to blend the soup until smooth. You can also add a small potato when simmering to help thicken the soup.

4. Can I use chicken stock instead of vegetable stock?

Yes, chicken stock can be used if you’re not making the soup vegan. It will give the soup a richer flavor, but vegetable stock keeps it lighter and vegetarian.

5. Can I make this soup ahead of time?

Yes, you can prepare the soup ahead of time. It stores well in the fridge for 3 days and gets even more flavorful the next day. Reheat before serving.

6. Can I add other vegetables to this soup?

Yes, you can add other vegetables like carrots, celery, or zucchini. Just roast them alongside the tomatoes and peppers for additional flavor.

7. How can I make this soup spicier?

Add more cayenne pepper or red chili flakes to the soup for an extra kick. You can also add fresh chopped chili peppers.

8. Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely, then transfer to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.

9. How can I make this soup more flavorful?

Increase the balsamic vinegar, add extra herbs like rosemary or thyme, or stir in a bit of nutritional yeast for a cheesy flavor.

10. How do I get a smoky flavor without roasting the veggies?

If you don’t have time to roast the veggies, you can add a small amount of smoked paprika or liquid smoke to the soup for a smoky depth.

Conclusion

This Roasted Tomato & Red Bell Pepper Soup is the epitome of comfort in a bowl. With smoky roasted vegetables, creamy coconut cream, and a rich, savory broth, it’s the perfect meal for any occasion. Whether you’re enjoying it as a light lunch or pairing it with your favorite bread for dinner, this soup will quickly become a favorite in your recipe rotation!

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