This soup is cozy, rich, and full of flavor — perfect for chilly days or when you just want something easy and homemade.
I’ve made this soup more times than I can count.
It’s a go-to in our house because it’s super simple, all made in one pot (after roasting), and you don’t need anything fancy.
You’ll love how the sweetness from the roasted tomatoes and peppers blends with garlic and onion.
A drizzle of olive oil and a slice of crusty bread and you’re good to go.
What You’ll Need
- 6 large ripe tomatoes, halved
- 2 red bell peppers, seeds removed and quartered
- 1 medium yellow onion, quartered
- 5 garlic cloves, peeled
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 2 cups vegetable broth
- ½ cup canned coconut milk (plus more for garnish)
- 1 tbsp balsamic vinegar
- 1 handful fresh basil (plus more for garnish)
Ingredient
Pro Tips
- Use ripe, in-season tomatoes for the best flavor
- Don’t skip roasting — it deepens the flavor and adds natural sweetness
- A high-speed blender makes it ultra-smooth, but an immersion blender works too
- Coconut milk adds creaminess without dairy — shake the can before using
- Want it spicy? Add a pinch of red pepper flakes when blending
Tools Required
- Large baking sheet
- Parchment paper
- Blender (or immersion blender)
- Medium soup pot
- Knife and cutting board
- Measuring cups and spoons
Substitutions and Variations
- Swap coconut milk with cashew cream or oat milk
- Add a pinch of cayenne for heat
- Use fire-roasted canned tomatoes if fresh aren’t available
- Swap basil for fresh thyme or oregano
Make Ahead Tips
- Roast the veggies ahead of time and store in the fridge for up to 3 days
- The full soup keeps great in the fridge and tastes even better the next day
- Freezes well — just leave out the coconut milk and add it when reheating
Step 1: Prep and Roast the Veggies
Preheat your oven to 400°F. Place 6 halved tomatoes, 2 quartered red bell peppers, 1 quartered yellow onion, and 5 peeled garlic cloves on a baking sheet lined with parchment paper. Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp salt, ½ tsp black pepper, and 1 tsp smoked paprika. Toss everything gently to coat, then spread into a single layer. Roast for 35–40 minutes, until everything is soft and slightly charred on the edges.
Step 2: Transfer to Blender
Carefully transfer the roasted tomatoes, peppers, onion, and garlic into a blender. Add 2 cups vegetable broth and ½ cup canned coconut milk. Blend until completely smooth.
Step 3: Simmer and Season
Pour the blended soup into a medium pot. Stir in 1 tbsp balsamic vinegar and a handful of torn fresh basil. Simmer over medium heat for 10 minutes to let the flavors come together.
Step 4: Serve
Ladle the soup into bowls. Swirl in extra coconut milk and top with chopped basil. Serve with crusty bread if you like.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days
- Freezes well for up to 3 months — thaw overnight in the fridge and reheat gently
- Reheat on the stove over low heat, adding a splash of broth if it’s too thick
Why I Love This Recipe
This soup takes me right back to the little café I used to walk to in the fall. They served a tomato basil soup that was so comforting, I wanted to recreate something like it — but make it plant-based and homemade. The roasting brings everything alive in flavor, and the coconut milk makes it creamy without any dairy. It’s warm, filling, and super easy to pull together. Here’s why it’s a staple:
- One-pan roasting makes clean-up a breeze
- Deep, sweet flavor from roasted veggies
- Cozy and satisfying without being heavy
- Super smooth texture with just a blender
- Great for meal prep and freezing
Servings & Cook Time
Servings: 4
Total Time: 55 minutes (10 min prep, 40 min cook, 5 min blend/simmer)
Macros (per serving – approximate)
- Calories: 210
- Protein: 3g
- Carbs: 22g
- Fat: 13g
- Fiber: 6g
Why This Recipe Works (Quick Science)
Roasting the tomatoes and peppers caramelizes their natural sugars, creating a deeper, richer flavor. Blending the soup with coconut milk adds healthy fats that make the texture velvety. The acid from the balsamic vinegar brightens everything and balances the richness. It’s all about balance — sweet, savory, creamy, and a little tangy.
Common Mistakes
- Skipping the roasting — you’ll miss all that flavor
- Over-blending hot ingredients — let them cool slightly or vent the blender lid
- Too much broth — can make it watery, so measure carefully
- Not seasoning properly — taste and adjust salt at the end if needed
What to Serve With
- Crusty sourdough or garlic bread
- A fresh green salad with lemon vinaigrette
- Grilled vegan cheese sandwich
- Roasted chickpeas for crunch on top
- A baked sweet potato on the side
FAQ
Can I make this without a blender?
Yes! Use an immersion blender right in the pot.
Can I use canned tomatoes?
You can — use whole peeled fire-roasted tomatoes for the best flavor.
Is this soup spicy?
Nope, it’s mild — but you can add red pepper flakes for a kick.
Can I freeze it?
Absolutely. Just leave out the coconut milk and add it when reheating for the best texture.
Can I use yellow or orange peppers?
Yes, but red ones give the sweetest, most vibrant flavor.
Now it’s your turn! Try out this cozy roasted tomato and red pepper soup and let me know how it turns out. Leave a comment below if you have any questions or want to share your twist on it — I love hearing from you!