Roasted Red Pepper and Tomato Soup

A vegan roasted red pepper and tomato soup!

Recipe By: Madeline
Prep: 10 minutesCook: 45 minutesTotal: 55 minutes
Servings: 6 servings 1x


  • 1 small yellow onion
  • 2 cloves garlic
  • 2 tbsp avocado oil
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp cayenne
  • 1/4 tsp smoked paprika
  • 12oz jar roasted red peppers
  • 28oz can of diced tomatoes
  • 2 tbsp tomato paste
  • 2 cups vegetable broth
  • 1 can coconut milk (13.5oz) (you can use skim milk instead)


  1. Dice onion and mince the garlic
  2. Add onion and garlic to the pot with oil over medium-low heat
  3. Cook until soft and fragrant, tossing frequently, about 5 minutes
  4. Add the salt, pepper, cayenne, and smoked paprika to the onions and garlic and saute for another 2 minutes
  5. Add the tomato paste to the pot and mix in with the garlic and onions
  6. Drain the liquid from the roasted red peppers and add to the pot along with the diced tomatoes, vegetable broth, and coconut milk
  7. Increase the heat to medium-high until it just starts to boil
  8. Reduce to a simmer and simmer covered for 30 minutes stirring frequently
  9. Turn off the heat and blend the soup in the pot with an immersion blender – if you don’t have an immersion blender you can pour the simmered soup into a standard blender to blend
  10. Serve with crackers or tomato soup!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.