Easy Vegan Cream Of Tomato And Red Pepper Soup
This vegan cream of tomato and red pepper soup is perfect for those cold days. It’s hearty, flavourful, and easy to make. Plus, it’s vegan and dairy-free, yet still has the creamy texture so everyone can enjoy it with a piece of fresh crusty bread!
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Ingredients For Vegan Cream Of Tomato And Pepper Soup
I’m excited to share this vegan cream of tomato and pepper soup recipe with you all! Not only is it easy to make, but it’s also incredibly delicious. Plus, the ingredients are simple and affordable. So, whether you’re a vegan or vegetarian or just looking for a tasty new soup recipe, this one is definitely worth trying! Thanks for reading. 🙂
You will need:
- Coconut Oil
- Vegetable Oil
- Chopped Onions
- Fresh Peeled Tomatoes
- Veggie Stock
- Chilli Powder
- Basil Pesto
- Coconut Milk
- Garlic
- Black Pepper
- Rosemary
- Tomato Puree
- Red Peppers
How To Prepare Fresh Tomatoes For Soup
Everyone seems to love a good bowl of tomato soup. It’s the perfect comfort food on a cold day, and it’s easily customisable to fit any dietary need or preference. The only problem with tomato soup is that sometimes the canned stuff can be a little bland. But never fear – fresh tomatoes are easy to prepare and can add tons of flavour to your soup. Follow these simple steps, and you’ll have delicious homemade tomato soup in no time!
To prepare your fresh tomatoes for the soup from scratch, place them in a pan of boiling water for a few minutes until the skins begin to soften and are easy to peel off. They are now ready to be blitzed in your food processor. Easy!
How to make Tomato and Red Pepper Soup
Place the tomatoes in a pan of boiling water a few minutes until the skin becomes soft and easy to peel. Remove the skins with a knife. Chop them up or blitz in a food processor.
Melt the oils in a cooking pot and fry the onions. Add the tomato puree, stock cubes and a little water. Mix together.
Add the peeled tomatoes to the pot and the black pepper and chilli.
Add the chopped red peppers then add the tin of coconut milk. Mix together then add the pesto and garlic, bring to the boil and simmer for about 20 minutes.
Blitz with a hand held blender then serve .
Prepare Ahead
This tomato and red pepper soup is perfect for batch cooking. You can easily double or even triple the recipe, making it an ideal option for meal prepping. Having a big pot ready means you’ll always have a nourishing, homemade meal on hand for busy weekdays or cosy nights in.
How to Store the Soup
Once cooked, allow the soup to cool completely before transferring it into airtight containers. It will keep well in the refrigerator for up to 4–5 days. When you’re ready to enjoy, simply reheat it gently on the stove or in the microwave, stirring occasionally to bring back its smooth texture.
Can I Freeze Soup?
Yes! This soup freezes beautifully, making it a great make-ahead option. Pour cooled soup into freezer-safe containers or bags, leaving a little room at the top for expansion. It will last for up to 3 months in the freezer. To serve, thaw overnight in the fridge and reheat until piping hot, giving it a good stir to restore its creamy consistency.
If you like this recipe you may also like:
Creamy Roasted Tomato Soup With A Basil Drizzle
Simple Chicken and Noodle Soup
Easy Sweet Potato Red Lentil Soup Vegan Recipe
Easy Chicken Soup From A Roast Chicken
Easy Vegan Cream Of Tomato And Red Pepper Soup
Equipment
Ingredients
- 12 lrg Fresh Tomatoes
- 4 lrg Red Peppers
- 5 Cloves of Garlic
- 1 tbsp Coconut Oil
- 1 tbsp Rapeseed Oil
- 1 lrg Onion
- 2 Veggie or Vegan Stock Cubes
- ½ tsp Chilli Powder
- 3 tbsp Basil Vegan Pesto
- 400 ml Coconut Milk
- 1 tsp Black Pepper
- 1 tbsp Rosemary
- 1 tbsp Tomato Puree
Instructions
- Place the tomatoes in a pan of boiling water a few minutes until the skin becomes soft and easy to peel. Remove the skins with a knife. Chop them up or blitz in a food processor.
- Melt the oils in a cooking pot and fry the onions. Add the tomato puree, stock cubes and a little water. Mix together.
- Add the peeled tomatoes to the pot. Add the black pepper and chilli.
- Add the chopped red peppers then add the tin of coconut milk. Mix together then add the pesto and garlic, bring to the boil and simmer for about 20 minutes.
- Blitz with a hand held blender then serve .