Description
Weeknight-easy roasted tomato and red pepper soup that’s silky, bright, and optionally creamy (coconut milk). Roast, blend, finish with a splash of acid—cozy in under 40 minutes. Kid-friendly, meal-prepable, and naturally vegetarian/vegan + gluten- and dairy-free.
Ingredients
2 lb ripe tomatoes, halved (Roma or vine)
2 large red bell peppers, seeded, quartered
1 small yellow onion, cut into wedges
6 cloves garlic, peeled
2 tbsp olive oil
3 cups low-sodium vegetable broth
1–2 tbsp tomato paste
1 tsp smoked paprika (optional)
¼–½ tsp red pepper flakes (to taste)
½ tsp fine sea salt, plus more to taste
Freshly ground black pepper, to taste
½ cup full-fat coconut milk (optional, for creaminess)
1 tbsp red wine vinegar or lemon juice (to finish)
Fresh basil or dill, for serving (optional)
Instructions
Stovetop (Roast + Blend)
Heat oven to 425°F (220°C). On a sheet pan, toss tomatoes, peppers, onion, and garlic with olive oil, ½ tsp salt, and pepper. Roast 20–25 minutes until edges caramelize.
In a soup pot over medium heat, cook tomato paste 30–60 seconds until brick red. Stir in paprika and red pepper flakes 15 seconds.
Add broth; scrape pot. Add all roasted veg + juices. Simmer 5–8 minutes (no hard boil).
Blend with an immersion blender until silky (or carefully in a blender).
Stir in coconut milk (if using) and vinegar/lemon. Season with additional salt/pepper to taste.
Instant Pot
Sauté: 1 tbsp oil + tomato paste 30 seconds; add paprika/chili, stir briefly.
Add roasted veg (or jarred roasted peppers + canned fire-roasted tomatoes), 3 cups broth, ½ tsp salt.
Seal; High Pressure 4 minutes. Quick Release.
Blend smooth. Stir in coconut milk and acid; adjust salt.
Pot notes: 3-qt: use 2½ cups broth. 8-qt: add +¼ cup broth if tomato paste is very thick.
Slow Cooker
Add roasted veg (or canned fire-roasted tomatoes + jarred roasted peppers), broth, and seasonings to slow cooker. Cook Low 6–7 hrs or High 3–4 hrs. Blend, then stir in coconut milk and finishing acid. Add tender herbs to serve.
Notes
Why it works: Roasting concentrates sweetness; blooming tomato paste + spices deepens flavor; finishing acid makes everything pop.
Substitutions: Shallot for onion; 1 tsp garlic powder if out of fresh; parsley or dill for basil; add a diced carrot for extra sweetness.
Add protein: 1 can (15 oz) chickpeas after blending; or 8 oz diced cooked chicken/tofu.
Make it creamier: Blend 1–2 cups of soup ultra-smooth and stir back; or add ½ cup coconut milk; or purée ½ can white beans or a small boiled potato.
Toppings: Croutons, toasted pepitas, basil/dill, scallions, lemon squeeze, chili oil/flakes.
Storage: Chill 3–4 days; freeze up to 3 months (best without coconut milk—stir in after reheating). Reheat gently; add broth if thick.
Troubleshooting: Too thin—simmer 5–10 mins or blend more. Too thick—add warm broth. Flat—pinch of salt + splash of vinegar/lemon.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Instant Pot, Slow Cooker
- Cuisine: American