Healthy Tomato and Roasted Red Pepper Soup
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When the days grow chilly, and I’m seeking comfort food, Healthy Tomato and Roasted Red Pepper Soup with Coconut Milk is one of my go-to recipes.
Why I Love This Soup Recipe
It’s easy, and within 30 minutes, I have a steaming bowl of nourishing comfort food on the table. And on these blustery days, a warm bowl of soup is a coveted commodity!
While peppers are a favorite for their tastiness and versatility (dips, soups, stuffed peppers… and so much more), they’re also wholesome and hearty!
If you love tomato soup, sometimes nothing beats the classics-like this Creamy Tomato Soup, made rich with a swirl of cream, or this garden tomato soup filled with veggies.
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Ingredients
Specific ingredient measurements are in the recipe card at the bottom of this post. Here’s a list of what you need to gather to make the soup:
- Olive oil
- Shallot
- Russet potato
- Celery
- Jar of roasted red peppers
- Can crushed tomatoes in juices
- Tomato paste
- Coconut milk
- Aromatics: Dried dill, garlic powder, dried basil, and red pepper flakes
How to Make Red Pepper Soup
Step-by-step instructions are in the recipe card below, but here is a quick overview:
- Heat the olive oil in a large Dutch oven or pot over medium-high heat.
- Add the potatoes, celery, shallots, and salt and pepper. Cook until the potatoes begin to soften, about 5 minutes.
- Add the peppers, canned tomatoes, tomato paste, water, coconut milk, dill, garlic powder, basil, salt and pepper, a pinch of sugar if desired, and red pepper flakes. Bring to a simmer and cook for 15 minutes.
- Puree the soup in a blender or using an immersion blender.
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Healthy Tomato and Roasted Red Pepper Soup with Coconut Milk
Ingredients
- 1 tablespoon olive oil
- large shallot minced
- 1 large russet potatoes peeled and diced
- 2 stalks celery diced
- 12 ounce jar of roasted red peppers drained and rinsed
- 28 ounces can crushed tomatoes in juices
- 1 6-ounce can tomato paste
- 1 cup water
- 1 14-ounce can coconut milk
- 2 teaspoons dried dill
- 1 tablespoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon each salt and black pepper
- 1 tablespoon sugar optional for taste
- Pinch red pepper flakes
Instructions
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook until the potatoes begin to soften, about 5 minutes. Add the red peppers, crushed tomatoes, tomato paste, 1 cup water, coconut milk, dill, garlic powder, basil, salt and pepper, sugar, and red pepper flakes. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
- Transfer the soup to a blender and, keeping the lid slightly ajar, puree until smooth. Or use an immersion blender. Season with additional salt and pepper to taste, and ladle into bowls.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Love the picture and and the ingredients and chose to give a try. Wonderful, delicious, awesome soup. Easy to make and a pleasure to eat. Packed up a couple containers to freeze for another time. Thanks for a great recipe of soup. Will make again and again.
Hi Larry! So glad you loved the soup. It’s one of our favorites too and like you, we LOVE to freeze it!
Your list of ingredients does not include shallots, but the instructions do. Also, your list of ingredients includes dried dill, basil, and garlic powder along with sugar and red pepper flakes, yet it is never mentioned in the instructions when to include them.
Thank you for catching that, Linda. Somehow it had reverted to an earlier working draft. We have updated the recipe and it is correct. Thanks again!