Vegan Tomato & Red Pepper Soup
Prep time
Cook time
Total time
Serves: 6-8 servings
  • 1 shallot, sliced
  • 4-5 cloves garlic, minced
  • 28 oz. can Diced Tomatoes with Basil, Garlic & Oregano
  • 14.5 oz. can Diced Tomatoes with Basil, Garlic & Oregano
  • 12 oz. jar Roasted Red Peppers, sliced
  • 6 oz. Tomato Paste
  • 13.5 oz. can full fat Coconut milk
  • 2 cups vegetable broth
  • Salt, to taste
  • 2 tbsp.Olive Oil
  1. In a large pot or dutch oven over medium heat, heat 2 tbsp. of olive oil (you made need more depending on how big your pot is). Add the garlic and shallot and cook until translucent, about 4-6 minutes.
  2. Add both cans of diced tomatoes, sliced roasted red peppers, tomato paste, coconut milk & vegetable broth to the pot. Raise the heat to high and mix well.
  3. Once the mixture begins to boil, reduce heat to low and let simmer for 10-15 minutes.
  4. Transfer the mixture to a blender & blend in batches until smooth & creamy. Serve warm with grilled cheese.
Recipe by Grey Stripes & Denim at