Tomato Soup with Roasted Red Peppers
A creamy, smoky, and delicious Vegan Tomato Soup with Roasted Red Peppers that delivers comfort, flavor, and just the right touch of heat.
Ingredients
For the Soup:
- 5 large tomatoes chopped
- 2 red bell peppers roasted and peeled
- 1 onion diced
- 3 garlic cloves minced
- 1 tablespoon olive oil
- 2 cups vegetable broth
- ½ teaspoon smoked paprika
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup coconut cream or cashew cream
- 1 teaspoon maple syrup optional, balances acidity
For Garnish:
- Fresh basil leaves
- Olive oil drizzle
Instructions
- Preheat oven to 400°F (200°C). Roast red bell peppers until charred, about 20 minutes.
- Remove skins, stems, and seeds once cooled.
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until golden and fragrant.
- Stir in tomatoes, roasted peppers, paprika, basil, salt, and pepper.
- Cook for 10 minutes until tomatoes soften.
- Add vegetable broth and simmer for another 10 minutes.
- Blend until smooth, then stir in coconut cream and maple syrup.
- Taste, adjust seasoning, and serve hot with fresh basil and olive oil.
Notes
Nutritional Values (Per Serving)
- Calories: 225
- Total Fat: 9 g
- Saturated Fat: 3 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 6 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 48%
- Vitamin C: 65%
- Iron: 9%
- Calcium: 8%
- Potassium: 18%
Additional Notes / Tips
- Roast the peppers over an open flame for a deeper smoky flavor.
- Add a pinch of chili flakes if you like a kick.
- Use fresh basil for brightness and aroma.
- Serve with vegan grilled cheese or garlic toast — life’s too short for boring pairings.
- Leftovers? They taste even better the next day — like most great decisions.