Description
A rich and creamy vegan soup perfect for a cold night. This comforting Roasted Tomato and Pepper Soup will satisfying everyone in your household!
Ingredients
Scale
- 8 Large Tomatoes (Try this recipe for Roasted Tomato Flavor Bombs!)
- 3 Large Roasted Red Bell Peppers (Try this homemade recipe for Roasted Red Peppers)
- 3 Tbsp Tomato Paste
- 4 Cups Vegetable Broth
- 3 Cloves Garlic (Minced)
- 2 Tbsp Olive Oil
- 2 Stalks Celery (Diced)
- 1 Carrot (Diced)
- 1 Large Onion (Diced)
- 1 Cup Coconut Milk
Instructions
- Roast the tomatoes and the Peppers (Follow the recipes in the links provided, if desired.)
- Prepare the fresh produce.
- Over medium/high heat in a large stock pot add the garlic, onion, celery and carrot along with the olive oil. Sauté until fragrant and onions become slightly translucent, about 5 minutes. Add the tomato paste and cook an additional 2 minutes, stirring frequently to prevent the tomato paste from burning.
- Add the roasted tomatoes and peppers along with the broth. Bring to a boil. Once boiling, reduce the heat to med/low and simmer for 10-15 minutes stirring occasionally.
- Remove from the heat. Working in batches puree the soup in a blender or food processor. The Soup should become smooth and well combined.
- Return the pureed soup to the stock pot over medium-heat and add the coconut milk. Stir to incorporate. Heat the soup to a desired temperature and serve immediately.
- Enjoy the warmth.
- Leftover soup can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan Roasted Tomato Soup, Tomato and Pepper Soup Recipe, Comforting Vegan Soup Recipe