Creamy Red Pepper Tomato Soup
This creamy vegan red pepper tomato soup is a nutrient-rich comfort food classic, blending sweet roasted bell peppers with rich tomato paste and aromatic herbs. Ready in just 30 minutes, it provides a silky-smooth texture and depth of flavor without the need for dairy cream.
Instructions
- 1
Roast red bell pepper (2) in a 500°F (260°C) oven on a baking sheet for 15 minutes until charred, then steam in foil for a few minutes.
- 2
Combine crushed tomatoes (1 can), tomato paste (1 can), water (1 cup), coconut milk (1 can), dried dill (1.5 tbsp), garlic powder (1 tbsp), dried basil (1 tsp), sea salt (0.5 tsp), black pepper (0.5 tsp), coconut sugar (3.5 tbsp), and red pepper flakes (1 pinch) in a large pot and bring to a simmer.
- 3
Remove charred skin, seeds, and stems from the peppers, then add them to the soup pot.
- 4
Use an immersion blender to purée until smooth, adjust seasonings to taste, and simmer for 10 minutes.
- 5
Serve hot, topped with croutons (1 handful), fresh dill (1 sprig), roasted chickpeas (1), and vegan parmesan cheese (1).
Nutrition Facts
Per portion