I can eat soup any time of the year. Really, I can. It’s my favorite food and why shouldn’t it be? It’s versatile, filling, and usually very healthy. You can make light broth soups in the spring, perhaps gazpacho in the summer, hearty stews in the fall, and when winter rolls around you can make creamy chowders. See? Soups for any time of the year! And don’t let anyone tell you you can’t have soup in summer! Along with gazpacho, there are many other cold soups out there. This roasted pepper and tomato soup, however, is not a cold soup. It’s spicy and hot.
Believe it or not, it’s cooled off quite a bit this past week. The week before? Too hot for this soup. When I made this soup, it was rainy and quite chilly. That’s Wisconsin for you. So it was cold and rainy out and I was wanted tomato soup. What’s better than plain ol’ tomato soup? I’ll tell you. It’s red pepper and tomato soup. Oh wait, let me make it even better: roasted red pepper and tomato soup. You’re welcome.
If you happened to scroll down and see the time it takes to cook this, please don’t leave! This is incredibly easy to make. All you do is pop the veggies in the oven, roast them a bit, let them cool, peel the skins and then blend them up. Add them to a pot with a few other ingredients and you are on your way to the best tomato soup ever. Serve this with extra cream, vegan grilled cheese, or big homemade croutons.
- 3 medium to large tomatoes - stems removed if any
- 2 large red bell peppers
- 1 small to medium yellow onion, peeled and quartered
- 4 cloves garlic - do not peel
- 1 28-oz can crushed tomatoes
- 1 15-oz can coconut milk (full fat for a creamier soup, light will also work)
- 1 tsp cayenne pepper
- 1 tsp red pepper flakes
- 1-2 tsp salt to taste
- cracked black pepper to taste
- 3-5 leaves fresh basil, minced
- Preheat oven to 400F.
- On a parchment lined baking sheet, put the tomatoes, peppers, onions and garlic.
- Bake for 30-40 minutes or until the peppers are tender. Be sure to flip the peppers once about half way through cooking.
- Allow everything to cool before peeling the skins off the tomatoes, peppers and garlic. Remove pepper stems and seeds.
- To a blender, add the tomatoes, peppers, onions and garlic and blend until mostly smooth.
- Add this to a large pot along with the canned crushed tomatoes, the coconut milk (set some aside if you'd like to serve with it) and the spices.
- Set over medium high heat and bring it up to heat but don't let it boil, it will spatter.
- Lower the heat to low, add in the basil and let it simmer for 10-15 minutes to let the flavors develop.