Thanks everone your suggestions. Sounds amazing! Gives it a sweet spicy kick without making the entire soup too spicy. And the flavor comes from rich tomato paste, garlic powder, dill, and basil. For my first Minimalist baker recipe, I made your original Tomato Bisque last night. I add cheese tortellini to it. Total thumbs up from my boyfriend also. We’ll add it to our ideas list! This soup keeps (and reheats) really well! Every single person absolutely loved loved loved it ! Instead of blending everything in my blender, I strained out the solids and had the sausage simmering in the pot with the liquids. Roasted Red Pepper and Tomato Soup Roasted Red Pepper and Tomato Soup. This is totally my fault but I had no idea how strong the dill flavor would be (or ya know that dill isn’t actually my favorite flavor). I love red sauce, salsa, creamy tomato soup but not tomatoes. Thank you so much <3. The peppers are not even finished roasting yet so they are not even in the soup and she keeps going over to the pot and stealing spoonfuls of the soup! I haven’t heard a single bad comment from anyone I served it to, and I even served it to a guy who genuinely hates bell peppers – and he still loved it! Thank you for sharing! thanks so much for sharing! Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. I’m sick today and was so happy to find the bowl in the fridge. Healthy Roasting is such a labour saving method of prepping the veg and adds great flavour. I used light coconut milk and it was sooooo creamy and just perfect with the flatbread recipe on here too! But if you don’t have one, I highly recommend getting one. I have not tried this recipe yet but I have tried several of your recipes and they have ALL been yummy! I added the full-fat coconut milk and croutons and the contrast on texture was amazing. (About 1/4 tsp??) This recipe is DELICIOUS! Amazing soup.. all my guests asked for the recipe. I have used plain Almond milk in a lot of recipes but was unsure if it would work in this soup. Since this one has peppers and tomatoes, is the roasted pepper flavor a hint? How many fresh tomatoes do you recommend using in place of the Canned tomatoes and tomato paste? I used jarred roasted red peppers for convenience and flavor- I love those things! Just following up… really enjoyed the soup and the sandwich recipe! My boyfriend and I made this soup last night and loved it! This is the easiest and best ever tomato sweet pepper soup my family loves it Thanks for sharing. Thanks so much for the lovely review! OPTIONAL: Use a mesh sieve to strain the soup into another pot or large container, using a wooden spoon to squeeze as much liquid out as possible. Roast red peppers in a 500 degree F (260 C) oven (on a foil-lined baking sheet) or over an open flame on a grill or gas stovetop until tender and charred on all sides - about 10-15 minutes in the oven, or 5 minutes over an open flame. Super easy, healthy, and delicious! Xo, This recipe is hands down PERFECT! So delicious! Once it’s blended all up, it takes on a deep red-orange hue and silky-smooth texture. Discard solids left behind. ). No need to drain them- just add the water they come in too. Would make again. We have the stevia plant growing in the yard and I use some of it to compensate for the tarness in the soup and it works. I made it today. Not very good alone but makes a nice creamy pasta sauce:). I make this exactly as Dana wrote it but I do like to thrown in a fresh jalapeño to roast with red bell peppers. Notify me of followup comments via e-mail. Thanks so much! xo. And it tastes as good as it looks. It was so good, I followed everything except the sugar. Also definitely add the chickpeas — they go a long way in maintaining the full feeling one often lacks after eating soup. Thanks so much for the lovely review! We’re so glad you enjoyed it, Clara! I also, per your suggestion, roasted some chick peas (also a first time try!) You can deseed the half of the jalapeño before you purée it for a little kick. At this point, if you’re pressed for time, you can eat the soup as is. I appreciated that there was NO chopping or dicing here. For which, as a mom of three, I am so, so, so grateful! I typically make myself a grilled cheese (smoked cheddar) with apricot spiced jam to pair this with and it’s amazing. I am dreaming of having a grilled cheese with this. I used chicken stock, probably about 4 cups, heavy cream, (coconut milk sounded a bit.. ehh.. not right..) about a cup, And roughly about a cup of cooking sherry. Since I was doing 4 peppers in the oven at once it took longer. I used fresh tomatoes and used about 3 garden size tomatoes. If you’re looking for richness, I’d go all the way up to 1 cup! Well, I tried coconut cream, but the one I had was a bit grainy, so that’s actually tahini! Yes! You can also put it into an ice cube tray to freeze. This is my favourite soup right now. It is thick enough to put on pasta, pizza, or in lasagna also. NO knife or cutting board in this recipe! If you find soups boring or tasteless, try this one and you will change your mind ;), Thank you so much for the kind review, Irina! I did change it up because dill wasn’t making sense to me, I just did fresh and dried basil and s&pep. We’ve thrown this back into our weekly dinner rotation now that it’s starting to cool off. How to make Creamy Roasted Red Pepper and Tomato Soup. Will be adding this to the rotation. Stir in red peppers, roasted tomatoes and chicken broth. Need help? Haha. I recommend at least thirty minutes, but you can go up to two or even three hours using this method! Today, I was actually planning to make a thai curry which is why I had a few bell peppers sitting in my fridge. Gently toss the onions and red peppers lightly with olive oil (try to keep the onion wedges intact as … I think so, yes. Tomato soup. I am not one to take pics of my meals but this was certainly Instagram-worthy – lush, rich orange/red liquid set against a garnish of bright green fresh basil leaves – topped with some shards of just-melting vegan cheese. I don’t have an immersion blender or one large enough to handle all the soup, so I put just the red pepper in the food processor. Thank you so much! Its soooo good! I opened the three cans I needed – tomatoes, tomato paste, and coconut milk and set everything to a slow, low cook in the now empty large pot. I made this last night to put in bread bowls and it was absolutely delicious! Tomato soup is one of my favourites to make, I’ll definitely be trying out this recipe in the future. Slightly spicy and tasting more strongly of peppers than tomatoes, this vegan soup goes great with grilled cheese sandwiches and simple cheese quesadillas. All you have to do when that happens, is add sun dried tomatoes or beef up the onion quanties and spices. I just tried that since I had some tomatoes to use up. Learn how your comment data is processed. :), I’ve done it about 3 times in the past month, such a great and easy recipe. I have recently been making soups that take hours of preparation, and none of them were as well received as this one. I just made this soup for the second time, and I absolutely love it. It was well worth the wait! I got impatient and put it in the blender with the skin. Let simmer on low for at least 10 more minutes. Otherwise, these soups are sooo easy and definitely hit that creamy comfort food need. I do this sometimes with my homemade spaghetti sauce). So good, so easy. Initially, I balked at the amount of dill. * Chef’s kiss * If you could leave a star rating next time, that would be super helpful :D. So I would say I was inspired by this recipe more than I made this soup. I ended up having to double the recipe. Loved it. Garnished it with a toasted slice of Trader Joe’s GF bread (that I cubed to make quick “croutons”), as well as some chopped chives. Definitely best served with grilled cheese!! Has anyone tried? Next time I will try the jarred roasted peppers because they are quicker than roasting and peeling fresh peppers.