Fire-Roasted Tomato and Red Pepper Soup (Vegan)
So, what would you suggest cooking up when you’re staring at 22-pounds of fire-roasted tomatoes, a half a bag of carrots, and a couple of roasted red peppers? For me, it screams time for Fire-Roasted Tomato and Red Pepper Soup.
Soup is one of my go-to comfort foods. Nothing warms the body or soul like a bowl of homemade soup. Soup is also an amazing way to use up excess summer veggies. I love to preserve that summer goodness to enjoy during cold winters.
The State of My Overflowing Fridge
This is a bit off topic, but my fridge is ALWAYS overflowing with goodies. So, much to the point that I’m regularly borrowing my neighbor’s extra fridge space. The hubby and his co-workers and our neighbors love reaping the benefits though.
But to get back on topic and trying to empty my fridge of those 22-pounds of fire-roasted tomatoes. When digging through the fridge, I also noticed a leftover load of Italian bread lying behind the eggs. Immediately, the vision of grilled cheese sandwiches dipped in tomato soup came to mind. The only thing is that I wanted something besides regular tomato soup.
A quick session with the Google gods resulted in a recipe from Will Frolic for Food – Curry Red Pepper and Tomato Soup. WOOHOO! This lady immediately drew my attention. Curry, coconut milk, and WINE in a tomato soup! YES, PLEASE! Not to mention, I had a partial bottle of white wine sitting in the fridge right next to the Italian bread.
Tomato and Red Pepper Soup Substitutions
Don’t have wine? Use more veggie stock. Or if you’re not worried about the soup being vegan, you can use chicken stock instead of veggie stock.
No coconut milk? Use one of the nut or oat milks. Or use regular milk.
Also, save time by buying an already made Vindaloo Curry mix. Most spice shops carry one. Or use another red curry paste or spice mix. Just add a bit of heat with some cayenne pepper.
Serving Up the Warm Goodness of Fire-Roasted Tomato and Red Pepper Soup
Hubby loved coming home to the warming flavors of Fire-Roasted Tomato and Red Pepper Soup and oozing grilled cheese sandwiches. The spicy curry and ginger came through beautifully while the cooling coconut milk kept the heat to the perfect level. Topped off with the tastes of smokey fire-roasted tomatoes and peppers, the soup is perfect for cool fall nights and chilly winter days coming up.
What’s your favorite version of tomato soup? Let me know in the comments. And if you have questions, I’ll be happy to answer them. Btw, if you’re looking for more vegan curry dishes, check out my recipe for Vegan Chickpea and Spinach Curry with Coconut Milk.
Fire-Roasted Tomato and Red-Pepper Soup
Ingredients
- 2 tbsp olive oil
- 2 tbsp vindaloo curry spice mix recipe below
- 1 large carrot peeled and chopped
- ½ large onion chopped
- 2 inches fresh ginger grated or minced
- 1 large garlic clove chopped
- 2 ⅓ cups fire-roasted tomatoes chopped (leaves skins on for more smokiness)
- 2 large roasted red peppers chopped (about 2 cups)
- 1 ½ cups dry white wine
- 1 cup veggie stock or water
- 1 14-oz can full-fat coconut milk
- Salt and pepper to taste
Vindaloo Curry Spice Mix
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp turmeric
- ¼ tsp ground ginger
- ⅛ tsp ground cinnamon
- Pinch ground cloves
- ½ tsp ground black pepper
- Pinch ground cardamom
- ¼ tsp cayenne pepper
- ¼ tsp ground hot mustard
- ½ tsp chili powder
- ½ tsp Thai red curry powder
Instructions
Vindaloo Curry Spice Mix
- Mix together and use for seasoning in curry dishes. Makes 2 tablespoons of mix.
Soup
- Heat olive oil in a large stock pot, over medium heat.
- Add vindaloo curry mix and simmer in the hot for about 30 seconds or until fragrant.
- Toss in the onion and carrots, cook for 2 to 3 minutes then add garlic and ginger. Cook until onions and carrots are soft.
- Pour in the wine and simmer until reduced by half before adding in the tomatoes, peppers, sugar, coconut milk, and stock or water.
- Allow the ingredients to simmer for about 20 to 25 minutes. Remove from the heat and season to taste with salt.
- Using a blender, food processor or immersion blender, process the soup until it is smooth and creamy.
- Serve hot, topped with chopped fresh basil is desired.