Jump to Recipe
Red pepper tomato soup that you can make in the blender! I’m constantly trying out new soup recipes because there’s nothing better than sitting down with a hot mug of soup that’s good for the body and soul. This recipe has simple ingredients, can be made in just a few steps, and really highlights the roasted red pepper and basil taste. Even better? It’s super thick and isn’t too liquidy like lots of canned tomato soups.
Red Pepper Tomato Soup Ingredients
Tomatoes: Tomatoes are, of course, the main ingredient for this tomato soup recipe. The key to great flavor in this soup is letting the tomatoes roast in the oven until soft and beginning to brown. Combined with the roasted red peppers onions that caramelize, the taste is perfect even without spices.
Yellow Onion: You’ll want to use a sweet yellow onion for best results for this soup. Slice the onion thinly to allow it to caramelize in the oven and get that roasted onion flavor that we all love in a soup. A white onion will also work if that’s all you have on hand.
Garlic: I swear I could just eat roasted garlic plain… not even kidding. My favorite way to roast garlic is to leave it in the bulb, wrap it in foil and then drizzle olive oil on top before popping in the oven. This way, the cloves come out easily and are nice and soft.
Red Bell Peppers: The two red bell peppers will be used to make roasted red peppers to go directly in the soup. I like to make the roasted red peppers myself by broiling them in the oven, but you could also use store bought. This would equate to about two small jars of roasted red peppers.
Spices: The spices you’ll need for the tomato soup include salt, black pepper, red pepper flakes, Italian seasoning, cayenne pepper and fresh basil. You can adjust to your liking by adding more of any spices. If you don’t like any spice, you can omit the red pepper flakes.
Coconut Milk: Coconut milk provides the creaminess in this creamy tomato soup. I highly suggest using canned coconut milk because it’s a lot creamier than a carton coconut milk. I like to scoop out the hardened top part for optimal creaminess.
How To Make Recipe
Step One: Preheat oven to 400 degrees and line a sheet pan with parchment paper.
Step Two: Chop each of the tomatoes into quarters, slice the onion thinly and place on the sheet pan. Wrap the garlic cloves in a piece of foil and drizzle the olive oil over everything.
Step Three: Bake for 30-40 minutes, until all of the vegetables are soft and beginning to brown slightly. Remove the pan from the oven and set aside.
Step Four: Set the oven to high broil and broil the red peppers on another pan for about 10 minutes, flipping halfway through. Place in a large, covered bowl and let cool before removing the stem and seeds.
Step Five: Place the roasted vegetables, including the roasted red peppers, in a blender with the basil leaves (or large pot if using immersion blender) and blend on high speed until smooth. You may need to do this in two batches depending on blender size.
Step Six: Transfer the blended mixture to a large pot over medium heat. Season with all of the spices and bring the soup to a simmer. Pour in the coconut milk, reduce heat to low, and serve immediately or refrigerate/freeze in glass containers.
If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!
RED PEPPER TOMATO SOUP
4-6
servings15
minutes30
minutesGluten-Free, Grain-Free, Vegetarian, Paleo, Whole30
Red pepper tomato soup that you can make in the blender! I’m constantly trying out new soup recipes because there’s nothing better than sitting down with a hot mug of soup that’s good for the body and soul. This recipe has simple ingredients, can be made in just a few steps, and really highlights the roasted red pepper and basil taste. Even better? It’s super thick and isn’t too liquidy like lots of canned tomato soups.
Ingredients
6-8 vine ripe tomatoes
1 yellow onion
6 cloves garlic
2 red bell peppers
1/3 cup fresh basil leaves
4 tbsp olive oil
2 tsp salt
1 tsp black pepper
1/2 tsp red pepper flakes
2 tbsp Italian seasoning
pinch of cayenne pepper
3/4 cup coconut milk, canned
Directions
- Preheat oven to 400 degrees and line a sheet pan with parchment paper.
- Chop each of the tomatoes into quarters, slice the onion thinly and place on the sheet pan. Wrap the garlic cloves in a piece of foil and drizzle the olive oil over everything.
- Bake for 30-40 minutes, until all of the vegetables are soft and beginning to brown slightly. Remove the pan from the oven and set aside.
- Set the oven to high broil and broil the red peppers on another pan for about 10 minutes, flipping halfway through. Place in a large, covered bowl and let cool before removing the stem and seeds.
- Place the roasted vegetables, including the roasted red peppers, in a blender with the basil leaves (or large pot if using immersion blender) and blend on high speed until smooth. You may need to do this in two batches depending on blender size.
- Transfer the blended mixture to a large pot over medium heat. Season with all of the spices and bring the soup to a simmer. Pour in the coconut milk, reduce heat to low, and serve immediately or refrigerate/freeze in glass containers.
RATE THIS RECIPE
Submit your review | |