Soups & Stews > Gluten-Free Soups & Stews > Gluten-Free Thickening Techniques > Pureed Vegetables for Thickening (GF)

Gluten-Free Creamy Tomato Soup with Roasted Red Pepper

This creamy tomato soup gets its rich texture and flavor from pureed roasted red peppers and tomatoes, making it naturally gluten-free and incredibly satisfying. Perfect for a cozy lunch or a light dinner.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
4
Ingredients
  • 1.5 lb Roma Tomatoes
  • 2 Red Bell Peppers
  • 2 tbsp Olive Oil
  • 1 medium, chopped Onion
  • 3 cloves, minced Garlic
  • 4 cups Vegetable Broth
  • 1/2 cup Coconut Milk (full-fat)
  • 1 tsp Dried Basil
  • to taste Salt
  • to taste Black Pepper

Roasting the Vegetables

Preheat oven to 400°F (200°C). Halve the tomatoes and red bell peppers. Remove seeds from the red peppers. Place the tomatoes and red peppers on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil. Roast for 30-40 minutes, or until the vegetables are softened and slightly charred.

Sautéing Aromatics

While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Blending the Soup

Once the roasted vegetables are cool enough to handle, transfer them to a blender or food processor. Add the sautéed onion and garlic. Blend until smooth. Alternatively, use an immersion blender directly in the pot after adding the roasted vegetables to the pot.

Simmering and Finishing

Pour the blended vegetable mixture into the pot. Add the vegetable broth and dried basil. Bring to a simmer over medium heat. Reduce heat to low and simmer for 15 minutes, allowing the flavors to meld. Stir in the coconut milk. Season with salt and pepper to taste. Heat through but do not boil.

Serving

Serve hot, garnished with fresh basil or a swirl of coconut milk, if desired.

Nutrition Facts Estimated per 100g of product

  • Calories: 60
  • Protein: 1g
  • Fat: 4g
  • Carbohydrates: 6g
  • Fiber: 2g

Other Considerations for Nutrition

This soup is naturally low in sodium. Adjust salt to your preference. Using full-fat coconut milk contributes to the creamy texture. For a lower-fat option, use light coconut milk, but the texture might be slightly thinner.

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FAQ

  • Can I use canned tomatoes?

    Yes, you can use 28 ounces of canned crushed tomatoes as a substitute for fresh tomatoes. Roasting them first still enhances the flavor, but it's not strictly necessary if using canned.
  • Can I freeze this soup?

    Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • I don't like coconut milk. What can I use instead?

    You can use cashew cream (soaked cashews blended with water) for a similar creamy texture. Alternatively, you can omit the coconut milk altogether for a slightly thinner soup.