Silky Roasted Red Pepper & Tomato Basil Soup (Whole30 Approved)
Indulge in the rich and velvety texture of this Silky Roasted Red Pepper & Tomato Basil Soup, perfectly tailored for Whole30 enthusiasts. This delightful soup combines the vibrant flavor of roasted red peppers with the classic essence of tomatoes, complemented by creamy coconut milk for a luscious finish. Fresh basil adds an aromatic touch that elevates the dish to new heights. Whether enjoyed warm on a chilly day or chilled for a refreshing summer meal, this soup is a nutritious powerhouse that can be whipped up in just 15 minutes. Serve it over crisp baby spinach for an additional crunch and nutrient boost!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Tomato Puree
28 ounces (canned)
Roasted Red Peppers
12 ounces (drained from jar)
Coconut Milk
13.5 ounces (canned)
Fresh Basil Leaves
10 leaves (chiffonade)
Red Chili Pepper Flakes
1/4 teaspoon (to taste)
Salt
1/2 teaspoon (to taste)
Instructions
1
In a medium saucepan, combine the tomato puree and drained roasted red peppers. Place over medium heat and gradually bring the mixture to a gentle simmer, allowing the flavors to meld together.
2
Once simmering, carefully stir in the coconut milk and chiffonade basil leaves. Cook for an additional 2 minutes while stirring continuously to ensure the ingredients are well combined and heated through.
3
Season the soup with salt and red chili pepper flakes, adjusting to taste. Remove the saucepan from the heat.
4
Allow the soup to cool slightly before using an immersion blender to puree the mixture until completely smooth. If using a traditional blender, let it cool longer to avoid steam buildup.
5
Serve the soup hot or chilled, garnished with a handful of fresh baby spinach leaves for added color and nutrition.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Is the Silky Roasted Red Pepper & Tomato Basil Soup Whole30 approved?
Yes, this recipe is specifically tailored for Whole30 enthusiasts and uses compliant ingredients like coconut milk and tomato puree.
How long does it take to make this soup?
This nutritious soup is a quick meal option that can be whipped up in just 15 minutes.
What are the primary ingredients in this soup?
The main ingredients include canned tomato puree, jarred roasted red peppers, canned coconut milk, fresh basil leaves, red chili pepper flakes, and salt.
Is this recipe vegan and gluten-free?
Yes, according to the tags, this soup is both vegan and gluten-free.
Can I serve this soup cold?
Absolutely. This soup can be enjoyed either warm on a chilly day or chilled for a refreshing summer meal.
What should I serve with this soup for extra crunch?
The recipe suggests serving the soup over crisp baby spinach for an additional crunch and nutrient boost.
How do I prepare the basil for this recipe?
The basil should be prepared using the chiffonade technique, which involves cutting the leaves into thin ribbons.
What kind of blender is best for this soup?
An immersion blender is recommended for pureeing the soup until smooth, but a traditional blender can also be used if the soup is allowed to cool longer.
Should I drain the roasted red peppers before adding them?
Yes, the recipe specifies using 12 ounces of roasted red peppers drained from the jar.
Is this soup spicy?
It has a mild kick from 1/4 teaspoon of red chili pepper flakes, which can be adjusted to your personal taste.
Can I use fresh tomatoes instead of canned puree?
While the recipe calls for canned tomato puree for speed, you could use fresh tomatoes if you cook them down and strain them first.
What provides the velvety texture in this soup?
The combination of pureed roasted red peppers and creamy coconut milk creates a luscious, velvety finish.
How much coconut milk is required?
The recipe requires one 13.5-ounce can of coconut milk.
How much salt is used in this recipe?
The recipe calls for 1/2 teaspoon of salt, though you should adjust it to taste.
Do I need to boil the soup?
No, you should bring the mixture to a gentle simmer rather than a rolling boil to allow the flavors to meld.
How long do I cook the basil and coconut milk?
Once added to the simmering base, cook the basil and coconut milk for an additional 2 minutes.
Why should I let the soup cool before using a traditional blender?
Allowing it to cool avoids steam buildup, which can cause the lid to pop off and create a mess or cause burns.
What is the ingredient count for this recipe?
There are a total of 6 ingredients in this recipe.
Can I add other proteins to this soup?
Yes, while the base is vegan, you can add Whole30-compliant proteins like shredded chicken or shrimp if desired.
Is this recipe good for meal prep?
Yes, it is quick to make and can be stored easily, making it an excellent option for healthy meal prepping.
What makes this soup healthy?
It is made with whole-food ingredients like vegetables and healthy fats from coconut milk without added sugars or processed fillers.
How many roasted red peppers are needed?
You will need a 12-ounce jar of roasted red peppers.
Does this soup contain dairy?
No, it uses coconut milk as a dairy-free alternative to achieve a creamy texture.
Can I use dried basil instead of fresh?
Fresh basil is recommended for its aromatic touch, but in a pinch, you can use dried basil (use about 1/3 the amount of fresh).
Is this soup low carb?
While it contains natural sugars from tomatoes and peppers, it is generally considered a healthy, vegetable-forward low-carb option.
How many ounces of tomato puree do I need?
The recipe calls for 28 ounces of canned tomato puree.
What is the best way to garnish the soup?
Garnish with a handful of fresh baby spinach leaves for added color and nutrition.
Does this soup contain cholesterol?
As a plant-based soup made with coconut milk, it is naturally free of dietary cholesterol.
Can I roast my own red peppers for this recipe?
Yes, while the recipe suggests jarred peppers for speed, roasting your own fresh red peppers will add even more flavor.
Is this recipe suitable for a paleo diet?
Yes, the ingredients used are entirely consistent with paleo diet guidelines.