This creamy vegan tomato soup is more than just a meal; it's an experience. The vibrant colors, the rich flavors, the comforting warmth—it's a hug in a bowl! I developed this recipe after a particularly stressful week; I craved something both delicious and easy to make, and this soup was the answer. It's become a staple in my home, and I can't wait to share it with you.
I love how versatile this recipe is. You can easily adjust the ingredients to suit your taste and what you have on hand. Sometimes I add a pinch of smoked paprika for an extra layer of smokiness. Other times, I throw in some fresh spinach at the end for an extra boost of nutrients. The possibilities are endless! What are some of your favorite soup additions?
This soup is perfect for chilly evenings, cozy nights in, or even a light lunch. It's hearty enough to satisfy, yet light enough to not weigh you down. Plus, it’s incredibly quick to whip up, especially if you use pre-chopped vegetables. You’ll find yourself making this again and again. Trust me on this one!
Required Equipments
- Large oven-safe pot or Dutch oven
- Immersion blender (or regular blender)
- Large skillet
- Baking sheet
- Chef's knife
- Cutting board
Creamy Vegan Tomato Soup with Roasted Red Peppers: Frequently Asked Questions
Creamy Vegan Tomato Soup with Roasted Red Peppers
This vibrant and flavorful vegan tomato soup is incredibly creamy and satisfying, thanks to the addition of roasted red peppers and coconut milk. It's easy to make and perfect for any occasion!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C).
- Halve the red bell peppers lengthwise, remove the seeds and membranes, and place them cut-side down on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 30-40 minutes, or until the skins are blistered and slightly charred. Set aside to cool.
- While the peppers are roasting, heat a large skillet over medium heat. Add the olive oil and saute the garlic for about a minute until fragrant. Be careful not to burn the garlic!
- Add the diced onion and cook until softened, around 5 minutes. Stir occasionally. This step is crucial to building flavor; don't rush it.
- Add the canned diced tomatoes (including their juices!), vegetable broth, and a pinch of salt and pepper to the skillet. Bring to a simmer and cook for about 15-20 minutes, allowing the flavors to meld.
- Once the roasted red peppers have cooled slightly, peel off the skins. Roughly chop the peppers and add them to the simmering tomato mixture.
- Using an immersion blender, carefully blend the soup until it reaches your desired creaminess. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Be careful when blending hot liquids!
- Stir in the coconut milk and fresh basil. Heat through for another few minutes, but don't boil. Taste and adjust seasoning as needed.
- Serve warm. Garnish with extra fresh basil, a swirl of coconut cream (optional), or a drizzle of olive oil if you're feeling fancy! Enjoy! Let me know what you think!
📝 Notes
- For a smoother soup, remove the skins from the tomatoes before adding them to the pot. You can do this by blanching them in boiling water for 30 seconds, then transferring them to an ice bath. The skins will slip right off!
🍎 Nutrition
Calories: 300kcal
Protein: 5g
Fat: 15g
Carbohydrates: 30g
Fiber: 5g
Calcium: 80mg
