Thick and Creamy Tomato Red Pepper Soup!
With August just around the corner, local tomatoes and peppers are abundant. I have a constant supply of fresh basil in my garden, and my tomatoes and peppers are just about to ripen. This soup is a perfect way to use up your home grown veggies or local produce before the season is over. Local veggies also add additional flavour to your cooking. This soup would also be great enjoyed on a cold or rainy day.
This thick and creamy Tomato Red Pepper Soup is bursting with fragrant flavours. The secret added ingredient, sweet potato, makes this soup extremely thick and creamy, without extra fat from cream. The sweet potato also adds another flavour dimension, as well as dense nutrients.
Serve with a side salad, fresh bread, or enjoy on its own for a deliciously creamy vegan meal.
For more soup recipes, try my Thai Noodle Soup with Crispy Tofu, Sweet Potato Lentil Soup, or Creamy Sweet Potato Squash Soup.
Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!
Creamy Tomato Red Pepper Soup
Ingredients
- 2 teaspoons olive oil
- 1 medium onion diced
- 1 clove garlic minced
- 1 red bell pepper diced
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 8 to matoes chopped into large chunks
- 1 medium sweet potato cooked and removed from skin
- One 400 ml can coconut milk
- 2 tablespoons fresh basil chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic and diced bell pepper. Cook over medium heat until onion is translucent, about 5-7 minutes.
- Add chopped tomatoes. Cover and simmer over low heat until tomatoes are soft and fully cooked, about 10 minutes.
- Remove tomato mixture from stove and add into a large blender. Add the cooked sweet potato and blend until smooth.
- Pour the mixture back into the large pot over low heat. Add coconut milk and simmer until coconut milk is warmed through. Season with chopped basil.
- Serve with additional salt and pepper if desired.
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