Classic tomato basil soup that’s taken to the next level with roasted red peppers and extra basil! Vegan, dairy-free.
I always try to sneak some extra veggies into the meals that I make. Smoothies, pizza, salad, sandwiches and this soup is no exception!
Red peppers are super foods that are loaded with vitamin A, vitamin C, lycopene, and antioxidants. The red peppers really enhance the flavor of the soup and it blends perfectly with the tomatoes. You all know how much I love basil, I loaded this soup with it and it was delicious!
A FEW OF OUR FAVORITE SOUP RECIPES:
- The best vegetable lasagna soup
- Simple spicy lentil soup
- One pot sweet potato lentil chili
- Coconut curry spinach lentil soup
- Spicy Thai red curry cauliflower soup
- Pumpkin ginger soup
- 30-min garden veggie barley soup
Roasted Red Pepper Tomato Basil Soup
What I really love about this tomato soup is the delicious flavor that develops from roasting the tomatoes, red peppers, onions, and garlic. The onions get the best caramelized flavor that makes my mouth water just thinking about it.
Let the veggies cool on the pan before you add it to a food processor to blend it. The first time I made this soup, I tried to blend the veggies while they were still warm and my blender top blew off and I had tomato soup everywhere. Literally, everywhere! And all over me.
You can try using a stick blender to blend the soup in the pot but I’ve found that using a hand blender won’t puree all the tiny pieces of tomato skin. A high-powered blender works much better.
I also made a loaf of my favorite No-knead Whole Wheat Chia Bread to dip into the tomato soup. Crusty bread is 100% necessary when making tomato soup, I must have something to dip!
- 8 large tomatoes, quartered and stems removed
- 2 large red peppers, seeded and stems removed
- 1 medium yellow onion, quartered
- 3-4 garlic cloves, leave the skin on to roast
- ¼ cup olive oil
- 1-quart vegetable broth
- 1 cup basil leaves, thinly sliced
- ¼ tsp red pepper flakes
- 1 tsp thyme, dried
- Sea salt and pepper to taste
- ½ cup unsweetened coconut milk, warmed
- Preheat the oven to 400 degrees.
- Quarter your tomatoes, peppers, and onions and put them on a parchment lined tray. Leave the skin on the garlic cloves and put them on the tray too.
- Drizzle olive oil over the tray (make sure to drizzle a bit of oil directly over the garlic) and sprinkle with salt and pepper. Toss to combine. Roast for 30-40 minutes, or until the tips start to turn brown.
- Remove from the oven and let cool completely.
- Squeeze the garlic cloves out of the skins and put them in a high-powered blender. Add the tomatoes, onions, red pepper, vegetable broth, basil leaves, and all the dry seasonings. Blend on high until completely smooth. (Depending on how big your blender is, you might need to do this step in batches.)
- Pour the mixture into a soup pot, stir in the warmed coconut milk, cover, and bring it to a low boil. Reduce to a low simmer and cook for 20 minutes, covered.
- Serve with grilled cheese or slices of crusty bread. Enjoy!
What do you like to dip into tomato soup? Let me know in the comments!
NEVER MISS A STACEY HOMEMAKER CREATION!
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