This creamy roasted red pepper tomato soup is the perfect comforting soup to enjoy on a cold day. This healthy roasted red pepper and tomato soup is made with fresh tomatoes, sun-dried tomatoes, and roasted red pepper.
Caramelized onion, garlic, carrot, and celery are blended with roasted red peppers and tomatoes for a delicious, flavorful roasted red pepper tomato soup.
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Coconut cream is used instead of milk to make a creamy roasted red pepper soup that is vegan friendly. Using coconut cream in soups is a fantastic way to make delicious, rich, and creamy soups that hit the comfort spot!
This creamy roasted red pepper and tomato soup recipe does take a little bit of time to make, but it is well worth it.
Creamy Roasted Red Pepper Tomato Soup
6 fresh tomatoes
2 cloves garlic
2 small onions
1 cup sun-dried tomatoes
1 16 OZ can of crushed tomatoes
4 cups vegetable stock
2 tbsp basil
1/2 tsp chili flakes
3 red peppers
1 celery stick
1 cup coconut cream
2 tbsp olive oil
sea salt and cracked pepper to taste
How to make roasted red pepper tomato soup
Chop red pepper, celery, and carrot in large chunks, then place on a baking tray. Drizzle with 1 tbsp olive oil, and season with salt and pepper. Place in the Oven and Bake 180 degrees Celcius for 20 mins or until vegetables start to blacken on the edges.
Finely dice onion and garlic and place in a large pot with olive oil, salt, cracked pepper, and basil. Let everything simmer for a couple of minutes before adding in fresh diced tomatoes, canned tomatoes, sun-dried tomatoes, and 4 cups vegetable stock and coconut cream.
When the vegetables are finished roasting, add to the soup pot and blend everything using an immersion blender. Season the creamy roasted red pepper soup with additional salt, cracked pepper, and chili flakes!
The onions and garlic in the tomato soup are high fodmap vegetables that can trigger gut problems for people who have SIBO or IBS. This low fodmap tomato soup is an alternative for people who are following the fodmap diet.
Creamy Roasted Red Pepper and Tomato Soup
- Baking tray
- large pot
- frying pan
- 6 fresh tomatoes
- 2 cloves garlic
- 2 small onions
- 1 cup sun-dried tomatoes
- 1 16 Oz can crushed tomatoes
- 4 cups vegetable broth
- 2 tbsp dried basil
- ½ tsp chili flakes
- 3 red peppers
- 1 carrot
- 1 celery stick
- 1 cup coconut cream
- 2 tbsp olive oil
- Chop red pepper, celery, carrot and place on baking tray. Drizzle with 1 tbsp olive oil. Bake at 180° Celcius for 20 minutes.
- Dice onion and garlic. Saute in the bottom of a large pot with 1 tbsp olive oil and basil for 3 minutes. Add diced tomatoes, canned tomatoes, sun-dried tomatoes, 4 cups vegetable stock and coconut cream to the pot. Let everthing simmer while the vegetables are still roasting.
- Add the roasted vegetables to the soup pot once they are finished baking. Blend all the ingredients into a creamy soup using an immersion blender. Season with chili flakes, salt and pepper.