Roasted Red Pepper & Tomato Soup Recipe – Coconut Milk & Basil

Last Updated on 5 months ago by Neha Deshmukh

Roasted Red Pepper & Tomato Soup Recipe – Coconut Milk & Basil

Hey everyone! If you’re anything like me, a cozy bowl of soup is the ultimate comfort food. Especially when it’s this Roasted Red Pepper & Tomato Soup! It’s vibrant, flavorful, and surprisingly easy to whip up. I first made this on a chilly monsoon evening, and it instantly became a family favorite. The coconut milk adds a lovely creaminess without being heavy, and the basil just brightens everything up. Let’s get cooking!

Why You’ll Love This Recipe

This soup is a winner for so many reasons. It’s quick – ready in under 10 minutes! It’s packed with flavor, thanks to the roasted red peppers and aromatic spices. Plus, it’s naturally vegan and gluten-free, making it a great option for lots of different dietary needs. Honestly, it’s the kind of soup that just feels good to eat.

Ingredients

Here’s what you’ll need to make this delicious soup:

• 1 (14.5 ounce can) whole plum tomatoes
• 4 (4 ounce) fire roasted red bell pepper
• 1 cup coconut milk
• ?? tablespoon coconut oil
• 1 clove garlic
• ?? teaspoon cumin seeds
• 1 sprig basil
• ?? teaspoon paprika
• ?? teaspoon salt
• ?? teaspoon black pepper
• 1 teaspoon sugar (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this soup.

Coconut Oil: Types and Uses

I prefer using refined coconut oil for this recipe, as it has a neutral flavor. You can use virgin coconut oil if you like a hint of coconut, but it will subtly change the taste. About 1-2 tablespoons is perfect.

Cumin Seeds: Regional Variations & Flavor Profile

Cumin seeds are a staple in Indian cooking, and their flavor varies depending on the region. Dry roasting them lightly before adding to the oil really brings out their earthy aroma. A teaspoon is a good starting point, but feel free to adjust to your liking.

Basil: Fresh vs. Dried – Which to Use?

Fresh basil is always best, in my opinion! The aroma is incredible. But if you’re in a pinch, you can substitute about 1 teaspoon of dried basil.

Roasted Red Bell Peppers: Roasting at Home vs. Store-Bought

Store-bought roasted red peppers are super convenient, and I use them all the time. But if you have the time, roasting your own peppers adds a wonderful smoky depth. Just pop them under the broiler until the skin is blackened, then peel and deseed.

Coconut Milk: Full-Fat vs. Light – Impact on Flavor & Texture

Full-fat coconut milk will give you the richest, creamiest soup. Light coconut milk works too, but the texture will be a little thinner. I usually go for full-fat – it’s worth it!

Step-By-Step Instructions

Alright, let’s make some soup!

1. Heat the coconut oil in a pan over medium heat. Add the garlic, cumin seeds, and basil sprig. Sauté until the garlic is golden and fragrant – usually about a minute. Don’t let the garlic burn!
2. Add the canned tomatoes and roasted red bell peppers to the pan. Sprinkle in the paprika, salt, and black pepper.
3. Now, for the magic! Use an immersion blender (or carefully transfer to a regular blender) and blend everything until it’s beautifully smooth.
4. Pour the blended mixture back into the pan. Stir in the coconut milk and simmer for 2-3 minutes, allowing the flavors to meld together.
5. Give it a taste and adjust the seasoning if needed. A tiny pinch of sugar can balance the acidity of the tomatoes, but it’s totally optional.
6. Serve warm and enjoy!

Expert Tips

• Don’t skip the sautéing step! It really builds the flavor base of the soup.
• If you don’t have an immersion blender, let the soup cool slightly before blending in a regular blender. Be careful when blending hot liquids!
• For a smoother soup, strain it through a fine-mesh sieve after blending.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Adaptation

This recipe is already vegan! Just double-check your coconut milk doesn’t have any sneaky additives.

Spice Level Adjustment: Adding Chili Flakes

My friend Priya loves a bit of heat, so I often add a pinch of red chili flakes to the soup. Start with ¼ teaspoon and adjust to your preference.

Festival Adaptation: Serving during Navratri/Fasting

During Navratri, many people avoid onion and garlic. You can easily omit the garlic from this recipe and it will still be delicious!

Gluten-Free Confirmation

This soup is naturally gluten-free, making it a great option for those with dietary restrictions.

Serving Suggestions

This soup is amazing on its own, but here are a few ideas for serving:

• A slice of crusty bread for dipping.
• Croutons for a little crunch.
• A swirl of coconut cream for extra richness.
• A sprinkle of fresh basil for garnish.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just thaw overnight in the fridge before reheating.

FAQs

Let’s answer some common questions!

Is this soup suitable for meal prepping?

Absolutely! This soup is perfect for meal prepping. It actually tastes even better the next day as the flavors have more time to develop.

Can I use fresh tomatoes instead of canned?

You can, but you’ll need to roast or blanch them first to remove the skins. Canned tomatoes are convenient and provide a consistent flavor. About 6-8 medium fresh tomatoes would be equivalent to a 14.5oz can.

How can I make this soup even creamier?

Adding a tablespoon of cashew cream or a handful of soaked cashews during blending will make it extra creamy.

What is the best type of bread to serve with this soup?

A rustic sourdough or a warm, crusty baguette are my go-to choices.

Can I freeze leftover soup?

Yes! Let it cool completely before transferring to a freezer-safe container. It will keep for up to 2 months.