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–+ servings
Two bowls of red pepper soup garnished with red bell pepper slices and herbs. A spoon is beside one bowl, and slices of bread are nearby on a wooden table.
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Healthy Tomato and Roasted Red Pepper Soup with Coconut Milk

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 291kcal
Author: Stephanie Wilson

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.

Nutrition

Calories: 291kcal