Creamy Roasted Red Pepper & Tomato Soup
This Creamy Roasted Red Pepper & Tomato Soup is the epitome of cozy, effortless elegance. Sweet red bell peppers are charred to perfection alongside ripe tomatoes and garlic, then blended into a silky-smooth puree with vegetable broth and a touch of coconut milk for luxurious creaminess without dairy. Infused with fresh basil and a hint of smoked paprika, each spoonful delivers deep, smoky-sweet flavors with a velvety texture. It's a simple, one-pot wonder that's naturally vegan, gluten-free, and packed with vitamins A and C. Perfect for a quick weeknight dinner, a make-ahead lunch, or as a starter for a special meal, this soup is a modern take on a classic that's both nourishing and deeply satisfying. Serve with a crusty bread for dipping.
Equipment
Ingredients
Instructions
- 1Preheat oven to 425°F. Arrange peppers, tomatoes, onion, and garlic on a baking sheet. Drizzle with oil, salt, and pepper. Roast for 25 minutes until charred and soft.
- 2Transfer roasted vegetables to a blender. Add vegetable broth, basil, and smoked paprika. Blend until completely smooth.
- 3Pour the puree into a large pot and bring to a gentle simmer over medium heat.
- 4Stir in coconut milk and season with salt and pepper to taste. Heat through but do not boil.
- 5Ladle into bowls, garnish with fresh basil, a drizzle of coconut milk, and cracked black pepper.
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RECIPE BY
Leckere Rezepte
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