This roasted red pepper and tomato soup recipe is one of my favorite soups to make in the winter months to enjoy on a cold day. It's made with everyday ingredients that you can easily find at your local grocery store. It's full of so much flavor and it's packed with vitamin C, making it a great way to get your nutrients in!
This creamy tomato soup recipe is so easy to make and doesn't have any dairy or gluten, making it perfect for people with dietary restrictions, without sacrificing taste (in fact, it tastes so much better)! If you're craving a can of Campbell's tomato soup, but can't have any because you're gluten free, this is the recipe for you!
What you'll need to make this roasted red pepper and tomato soup recipe
- fresh tomatoes: you can also use canned tomatoes or cherry tomatoes instead.
- red bell pepper
- fresh garlic
- yellow onion
- fresh basil
- tomato paste
- canned coconut milk: you can use heavy cream if you are not vegan.
- vegetable broth: I used vegetable stock to make this recipe plant-based, but you can use chicken broth or beef broth if you prefer.
- optional: a teaspoon each of smoked paprika and Italian seasoning
- kosher salt & black pepper to taste
The full recipe ratios are listed in the recipe card at the bottom of the post. If you try and like this recipe, it would be so appreciated if you could leave a star rating and a review!
- large baking sheet
- something to blend the soup with: a handheld immersion blender, food processor, or high speed blender will work.
I topped my vegan tomato soup very simply with some coconut cream and fresh basil, but there are many different delicious ways to top yours. Here are some options:
- red pepper flakes
- a drizzle of extra virgin olive oil
- pine nuts
- crusty bread or croutons (you can use gluten free bread or gluten-free croutons if needed)
- vegan parmesan cheese
- a bay leaf or fresh herbs
- The sweetness of the tomatoes also tastes amazing with a vegan (or regular) grilled cheese sandwich!
How to make the best homemade tomato soup
Wash and chop the whole tomatoes and red pepper, along with the onion. Cut off the top of the bulb of garlic.
Place the tomatoes, pepper, onion, and the bulb of garlic on a baking tray lined with parchment paper. Drizzle them with olive oil, salt, and pepper.
Bake them at 450*F/ 230*C for 45 minutes. The tomatoes and peppers should have charred skin and the cloves of garlic should have softened. That's how you'll know they have all cooked.
Remove the veggies from the oven and transfer them to a large blender. Squeeze out the mushy garlic cloves from the bulb before adding them to the blender. Add the basil, tomato paste, coconut milk, stock, salt, and pepper.
Blend everything until you get a smooth and creamy texture.
Divide up the soup into bowls. Allow the hot soup to cool off a bit at room temperature.
I topped my soup with extra coconut milk and fresh basil and enjoyed it with homemade garlic bread.
This easy recipe is the best meal to make in the cold winter months and I hope you enjoy it!
For more delicious vegan soup recipes, try these
Roasted Red Pepper and Tomato Soup Recipe
- food processor or immersion blender
- baking sheet
- 4 large tomatoes about 1 kg or 2 lb
- 1 red bell pepper
- 1 bulb garlic
- 1 small onion
- 1 handful of fresh basil
- 3 oz tomato paste
- ¼ cup canned coconut milk
- ½ cup vegetable broth
- salt & pepper to taste I added 2 teaspoon salt and ¼ teaspoon pepper
- Wash and chop the tomatoes and pepper, along with the onion. Cut off the top of the bulb of garlic.
- Place the tomatoes, pepper, onion, and the bulb of garlic on a baking tray. Drizzle them with olive oil, flakey salt, and pepper.
- Bake them at 450*F/ 230*C for 45 minutes.
- Remove the veggies from the oven and add them to a large blender. Add the basil, tomato paste, coconut milk, broth, salt and pepper.
- Blend everything until you get a smooth and creamy texture.
- Divide up the soup into bowls. This soup makes about 4 bowls of soup.
- I topped my soup with extra coconut milk and fresh basil and enjoyed it with homemade garlic bread.
Place the soup in an airtight container or in a bowl that's covered in plastic wrap. Store the soup in the fridge.
Tomato soup will last 3-4 days in the fridge. Because this soup is dairy-free, it lasts a little bit longer than traditional tomato soup.
Yes! After making the soup, wait for it to cool off completely at room temperature. Then transfer it to a freezer-safe container and place it in the freezer.
When you're ready to enjoy it again, remove it from the freezer and allow it to thaw at room temperature. Then add it to a large soup pot over medium-low heat and cook until it's warmed up to your desire.
In this recipe, I kept the herbs simple and stuck to fresh basil. Some herbs that pair great with tomato soup are oregano, rosemary, thyme, a bay leaf, and of course, basil.
The basic and most important seasonings to add to tomato soup are garlic, onion, basil, salt, and pepper. Other seasonings that pair great with tomato soup are paprika, Italian seasoning, oregano, rosemary, thyme, and a bay leaf.
If you added too much stock to your soup and it's too watery, you can do a few things to thicken it up.
You can add more roasted tomatoes and roasted peppers, add more coconut cream or heavy cream, or add a little bit of flour or cornstarch.
If you decide to add flour or cornstarch, make sure to ladle a spoonful of the soup in a small bowl, then add the cornstarch or flour in there and whisk it up, to break up any clumps. Then add the soup with the flour/cornstarch mixture back into the pot of soup and heat it up for a few minutes until it thickens up.
This tomato soup is packed with nutritious ingredients like tomatoes, roasted red peppers, garlic, onion, and basil. It's high in vitamin C and other nutrients. It doesn't have any dairy or added sugar either, making it a nutritious lunch or dinner.
If you have leftover tomato soup, you can place it in an airtight container and store it in the fridge for 3-4 days. If you don't think you'll finish it in the next few days, you can place it in a freezer-safe container and store it in the freezer until you're ready to enjoy it again.
Tomato soup tastes amazing with a grilled cheese sandwich. You can also enjoy it with fresh garlic bread, and some crunchy crotons.