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Hello soup season! Roasted tomatoes, red peppers, onion, and garlic come together with some coconut milk, goat cheese, and spices for a creamy and delicious soup recipe perfect for fall and winter.
Tomato soup is a classic. Personally, I am not a huge fan of canned tomato soup (sorry Cambell’s). And plain tomato soup without any doctoring up is also a litttttttle boring to me.
My version of tomato soup packs in flavor from roasted red peppers, onion, garlic, and of course tomatoes. We’re using all fresh ingredients (even with the tomatoes!) to really enhance the all natural flavor of the veggies (and fruit!).
My favorite part is the creamy factor of this soup. With a little bit of coconut milk and goat cheese we can achieve that creamy and comforting delight.
What is tomato soup good with?
- Pairs perfectly with a fresh and warm grilled cheese sandwich. If you need a grilled cheese recipe you can try my Easy Gourmet Grilled Cheese Sandwich.
- A chunky crusty piece of cheesy garlic bread, like this one!
- A warm slice of sourdough (perhaps from Wildgrain?!)
- A blanket and a good book
- Your family sitting around the dinner table
What Ingredients are Needed for Creamy Roasted Red Pepper and Tomato Soup?
Tomatoes: Three large beefsteak tomatoes, roasted and then skins peeled off.
Red Pepper: Two medium-sized red bell peppers, stem removed and roasted.
Garlic: One small head of garlic. Cut the top off and roast in the oven.
Onion: One half of a yellow onion, peeled and roasted.
Vegetable Broth: Helps to reduce the thickness of the soup and give it its creamy texture.
Goat Cheese: To thicken the soup and make it extra creamy while also adding a tangy factor!
Coconut Milk: To thicken the soup and make it extra creamy.
Chili Powder and Paprika: A little spice for added flavor.
Kitchen Tools Needed for this Recipe
Looking for Similar Recipes? Try These:
- Vegan Roasted Butternut Squash Soup with Corn
- One Pot Creamy Ravioli & Kale Soup
- One Pot Creamy Beef & Mushroom Stroganoff
- Paste e Fagioli Italian Soup
- Healthy Pumpkin Turkey Chili
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How to Make Creamy Roasted Red Pepper and Tomato Soup
Roast the Veggies/Fruit: Preheat the oven to 450° F and spray a baking tray with olive oil. Place the whole red peppers, whole tomatoes, ½ yellow onion with the skins removed, and the garlic head with the top cut off on the baking tray. Spray or brush with olive oil and sprinkle with salt and pepper.
Bake the vegetables in the oven for 25 minutes. After 25 minutes have elapsed, flip/rotate the peppers, tomatoes, and onion. Bake in the oven for another 10 minutes.
Remove vegetables from the oven and separate the skin from the tomatoes and garlic and the stems from the pepper and discard.
Make the Soup: Place the roasted red peppers, tomatoes, onion and garlic cloves into a blender and blend until smooth and creamy.
In a large pot, add the blended vegetables, vegetable stock, chili powder and paprika and bring to a boil. Stir and let simmer on low heat (covered) for 15-20 minutes.
Stir in the coconut milk and goat cheese and let simmer (uncovered) for another 10 minutes.
Ladle desired amount of soup into bowls and top with optional toppings like goat cheese crumbles, chopped fresh parsley or chives, red pepper flakes, and croutons.