Creamy Roasted Red Pepper and Tomato Soup with Basil
I absolutely adore how the roasting process transforms the peppers into something deeply caramelized and sweet, creating this incredible depth of flavor that just can't be achieved with raw vegetables. The aroma that fills your kitchen as everything roasts is absolutely heavenly - smoky, garlicky, and incredibly inviting. When you blend everything together, that beautiful vibrant orange-red color just makes you happy, and the first spoonful is this perfect balance of creamy, tangy, and herbaceous that warms you from the inside out. It's the kind of soup that makes you want to curl up with a good book and a cozy blanket on a cool evening.
Ingredients
- ☐ red bell peppers — 3 large, roasted, peeled and seeded
- ☐ canned diced tomatoes — 1 (28-ounce) can, drained
- ☐ yellow onion — 1 medium, roughly chopped
- ☐ garlic — 4 cloves, minced
- ☐ vegetable broth — 4 cups, low-sodium
- ☐ coconut milk — 1 (13.5-ounce) can, full-fat, unsweetened
- ☐ fresh basil leaves — 1/2 cup, plus extra for garnish
- ☐ olive oil — 2 tablespoons, divided
- ☐ balsamic vinegar — 1 tablespoon
- ☐ salt — to taste
- ☐ black pepper — freshly ground, to taste
Nutrition Facts
Per serving · 4 servings total
Instructions
Tap a step to mark it complete as you cook.
Preheat your oven to 400°F (200°C). Arrange the red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skins are charred and blistered.
Transfer the hot peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This makes the skins super easy to peel off.
Once cool enough to handle, peel the peppers, remove the stems and seeds, and roughly chop them. Set aside.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
Add the roasted red peppers, drained diced tomatoes, vegetable broth, and balsamic vinegar to the pot. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
Remove the pot from heat and stir in the coconut milk and fresh basil leaves. Let it cool for about 10 minutes before blending.
Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, being careful with the hot liquid.
Return the blended soup to the pot and heat gently over low heat. Season with salt and pepper to taste, adjusting the seasoning as needed.
Ladle the soup into bowls and garnish with a drizzle of olive oil and fresh basil leaves. Serve hot with crusty bread for dipping.
Recipe notes
This soup tastes even better the next day as the flavors continue to develop. For an extra creamy texture, you can add an extra 1/4 cup of coconut milk. For a smoky kick, add a pinch of smoked paprika or a dash of liquid smoke along with the garlic.
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