Tomato Soup meets the tropics in a vibrant bowl scented with sweet bell peppers and finished with a silky splash of coconut. If you’re craving something cozy yet bright, this Caribbean-inspired take brings sunshine to the table in under 40 minutes. The base is smooth and tomato-forward, the peppers add gentle sweetness, and the coconut ties everything together with a creamy finish that’s still light.
Why You’ll Love It
This pot belongs on your list of Fall Soup Recipes because it checks every comfort box without feeling heavy. Tomatoes deliver body and tang; red and yellow peppers bring natural sweetness; thyme and a pinch of allspice hint at island warmth; and coconut (or mango juice) offers a soft, tropical accent. It’s wholesome, simple to make, and fits seamlessly into Healthy Soup Recipes and Soup Ideas when you want something a little different from classic Roasted Tomato Basil Soup.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 1 large red bell pepper + 1 yellow bell pepper, thinly sliced
- 3 garlic cloves, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ¼ tsp ground allspice (optional but lovely)
- 1 tbsp tomato paste
- 1.8–2 lb ripe tomatoes, chopped (or 2 cans diced tomatoes, drained)
- 3 cups low-sodium vegetable or chicken broth
- ½ cup coconut milk or ½ cup mango juice (see notes)
- 1–2 tsp fresh lime juice
- ¾–1 tsp kosher salt, to taste
- ½ tsp black pepper
- To finish: cilantro or parsley, extra thyme, chili flakes (optional)
Instructions
- Aromatics: Warm olive oil in a large pot over medium heat. Sauté onion and peppers with a pinch of salt for 6–7 minutes until glossy and sweet.
- Bloom flavors: Stir in garlic, thyme, and allspice for 30 seconds. Add tomato paste and cook 1 minute.
- Simmer: Add tomatoes and broth. Bring to a lively simmer and cook 15–20 minutes until the tomatoes break down.
- Blend: Use an immersion blender (or carefully transfer to a blender) and blend until silky. Return to pot.
- Finish: Stir in coconut milk or mango juice, then lime juice. Season with salt and pepper. Warm gently—don’t boil after adding coconut.
- Serve: Ladle into bowls and top with herbs and a whisper of chili flakes if you like heat.
Health Benefits
- Antioxidant-rich: Tomatoes provide lycopene and vitamin C; peppers add vitamin A and additional C.
- Balanced fats: A small pour of coconut milk adds satisfaction without heaviness.
- Hydrating comfort: Broth-based soups help with hydration while keeping calories sensible.
Tips for Success
- Pick your finish: Coconut milk gives creamy body; mango juice keeps it lighter and sweeter—both are delicious.
- Roast for depth: For extra flavor, roast the tomatoes and peppers at 220°C/425°F for 20–25 minutes before simmering.
- Smooth vs. rustic: Blend completely for a velvety bowl or pulse briefly to keep pepper ribbons intact.
Easy Variations
- Tomato Vegetable Soup: Add diced carrots and zucchini before simmering.
- Spaghetti Soup vibe: Stir in short broken spaghetti for a heartier bowl.
- Butternut Squash Soup crossover: Add 1 cup roasted squash for extra silkiness and fall flavor.
Storage & Reheating
Refrigerate up to 4 days or freeze up to 2 months. Reheat gently over low heat, adding a splash of broth if it thickens.
Serving Ideas
Finish with cilantro, thyme, or basil; add lime wedges at the table; and serve with tostones, grilled cheese, or a simple green salad.
Conclusion
Sunny, silky, and subtly sweet, this Caribbean Tomato Soup with Sweet Peppers is comfort with a vacation state of mind—perfect for weeknights and weekend gatherings alike.
