Umami Tomato Soup with Roasted Red Pepper

The tomato soup. It's a classic dish that most of us have enjoyed since childhood. It's simple, it's comforting, and it's always been there for us when we needed it. This recipe is not your grandma's tomato soup. Adapted from one of our favorites, Minimalist Baker, this recipe is a bold, flavorful spin on the classic that will make you question everything you thought you knew about tomato soup. With ingredients like roasted red peppers, coconut milk, and Umami Everyday Sauce, this soup is a game-changer. Plus it only takes 30 min! So put down that can of Campbell's and get ready to experience tomato soup like you never have before.

What you need:

For the soup

  • 2 large red bell peppers
  • 1 28 oz can crushed or peeled tomatoes in juices
  • 1 6 oz can tomato paste
  • 1 cup water (sub up to half with extra coconut milk for creamier soup)
  • 1 14 oz can light coconut milk (use full fat for creamier soup)
  • 1½ Tbsp dried dill (or sub 3 Tbsp (5 g) minced fresh dill per 1 ½ Tbsp dried)
  • 3 Tbsp Umami Everyday Sauce
  • 1 tsp dried basil (or sub 2 tsp minced fresh basil per 1 tsp dried)
  • ½ tsp each sea salt and black pepper
  • 3-4 Tbsp coconut sugar
  • 1 pinch red pepper flake

For serving (optional)


  1. Roast red peppers in a 500 degree F (260 C) oven (on a foil-lined baking sheet) or over an open flame on a grill or gas stovetop until tender and charred on all sides - about 10-15 minutes in the oven, or 5 minutes over an open flame. Then wrap in foil to steam for a few minutes.
  2. In the meantime, add remaining soup ingredients to a large pot and bring to a simmer. Then unwrap red peppers, let cool to the touch, and remove charred outer skin seeds and stems. Add to soup (see photo).
  3. Transfer to a blender or use an immersion blender to purée soup. Then transfer back to the saucepan/pot and bring to a simmer over medium-low heat. Taste and adjust seasonings as needed, adding more coconut sugar to sweeten, red pepper flake for heat, basil or dill for earthiness, or salt for saltiness. I added a bit more of each. Go for big flavor!
  4. Let simmer on low for at least 10 more minutes. The longer it simmers, the deeper the flavor develops.
  5. Serve as is or top with desired toppings, such as croutons, fresh dill or basil, tomatoes, crispy baked chickpeas, Seed Ranch's vegan cheese and/or black pepper. Leftovers will keep covered in the refrigerator for 4-5 days or the freezer for 1 month.

two bowls of roasted red pepper and tomato soup garnished with fresh dill and fresh tomato

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