Creamy Tomato Basil Soup with Roasted Red Pepper

Creamy Tomato Basil Soup with Roasted Red Pepper
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Cooking Method: ,
Cuisine:
Courses: , ,
Difficulty: Beginner
Servings: 4
Calories: 220
Description

This gluten free roasted red pepper and tomato basil soup is the ultimate cozy comfort food, packed with rich roasted tomato flavor, a hint of sweetness from red bell peppers, and fragrant fresh basil.

Ingredients
    For the Roasted Veggies
  • 8 large ripe tomatoes (Roma or vine-ripened), halved
  • 4 large red bell peppers, deseeded and halved
  • 1 large yellow onion, quartered
  • 6 cloves of garlic, unpeeled
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of sea salt to taste
  • 1/2 teaspoon of freshly cracked black pepper
    • For the Soup Base
  • 2 cups of vegetable broth (low sodium preferred)
  • 1 cup of unsweetened canned coconut milk (vegan) or heavy cream (for creaminess)
  • 1 tablespoon of tomato paste
  • 1 cup of fresh basil leaves (plus extra for garnish)
  • 1/2 teaspoon of crushed red pepper flakes (optional heat)
  • 1 teaspoon of smoked paprika (optional, for depth)
  • 1½ teaspoon of sugar (optional, balances acidity)
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of freshly ground black pepper
    • Optional Toppings
  • Fresh basil
  • Crusty bread
  • A swirl of cream or coconut milk
Cooking Instructions
  1. 1
    Roast the Vegetables
    • Preheat your oven to 400°F (200°C).
    • On a lined baking sheet, arrange tomatoes, red bell peppers (cut side down), onions, and garlic.
    • Drizzle with olive oil, sprinkle with salt and pepper and oregano toss lightly.
    • Roast for 30-35 minutes, until tomatoes and peppers are charred and softened.
    • Remove garlic skins once cooled slightly.
  2. 2
    Peel & Blend the Soup
    • Once roasted, transfer the peppers to a bowl, cover with plastic wrap, and steam for 5 minutes (this makes peeling easier).
    • Peel off the pepper skins (don’t worry if a little remains, it adds flavor).
    • Transfer all roasted vegetables to a blender.
    • Add vegetable broth, tomato paste, and fresh basil.
    • Blend until completely smooth. You can do this in batches if needed.
  3. 3
    Simmer to Perfection
    • Heat 1 tbsp olive oil in a large pot over low-medium heat.
    • Pour in the blended soup, add smoked paprika, red pepper flakes, and a pinch of sugar if tomatoes are too acidic.
    • Stir in coconut milk (for vegan) or heavy cream.
    • Simmer uncovered for 10–15 minutes, stirring occasionally, letting all the flavors meld beautifully.
    • Adjust salt and pepper to taste.
  4. 4
    Serve It UpRoasted Red Pepper Tomato Basil Soup Recipe
    • Ladle into bowls. Top with fresh basil, a swirl of cream, and crusty bread.

Nutrition Facts

Servings 4

Serving Size 1 bowl

Amount Per Serving
Calories 220kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 6g30%
Sodium 480mg20%
Potassium 620mg18%
Total Carbohydrate 18g6%
Dietary Fiber 4g16%
Sugars 10g
Protein 4g8%
Vitamin A 1600 IU
Vitamin C 80 mg
Calcium 80 mg
Iron 2.1 mg
Vitamin E 3 IU
Vitamin K 18 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Don’t skip roasting, it brings out the sweetness and depth.
  • Let soup cool slightly before blending to prevent splatters.
  • Always remove garlic skins after roasting, no one wants to chew garlic paper.
  • Let the soup simmer uncovered so it thickens slightly and flavors deepen.
  • Adjust seasoning at the end, tasting is everything.
  • Use caution when blending hot liquids, vent the blender lid slightly and cover with a towel.
  • Adjust thickness with extra vegetable broth if needed.
Read it online: https://tinakitchen.com/recipe/tomato-basil-soup/

We hope you enjoy making this recipe.

Happy cooking!