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Healthy Tomato and Roasted Red Pepper Soup with Coconut Milk

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5 from 1 review


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.


Units Scale
  • 1 tablespoon olive oil
  • large shallot, minced
  • 2 large potatoes, peeled and diced
  • 2 stalks celery, diced
  • 12-ounce jar of roasted red peppers, drained and rinsed
  • 28-ounce can crushed tomatoes in juices
  • 6-ounce can tomato paste
  • 1 cup water
  • 14-ounce can coconut milk
  • 2 teaspoons dried dill
  • 1 tablespoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 tsp each salt and black pepper
  • 34 tablespoons sugar
  • Pinch red pepper flakes


  1. 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.
  2. 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.
  • Prep Time: 15
  • Cook Time: 20


  • Calories: 291