Roasted Pepper Cherry Tomato Soup

This soup is the right amount of rich and creamy with lots of smokey goodness from the peppers and spices. Protein-packed with plenty of white beans blended into a silky smooth texture.
Print Recipe

Share Recipe


  • 3 red bell peppers , chopped in large pieces
  • 1 1/2 pounds cherry tomatoes
  • 2 large onions , chopped in large pieces
  • 3 cloves garlic , peeled, whole
  • 2 Tbsp olive oil , divided
  • 4 cups vegetable broth
  • 2/3 head of cauliflower , florets finely chopped
  • 3 cans white beans , rinsed and drained
  • 1 can diced tomatoes, no salt added
  • 1 1/2 tsp. smoked paprika
  • 1/2 tsp. ground thyme
  • 1/8-1/4 tsp. cayenne pepper , optional for added spiciness
  • 1 can coconut milk , 13.5 oz
  • 1 can light coconut milk , 13.5 oz


  • Set oven to broil setting (high if there is an option). If your broiler is inside the oven rather than a separate compartment move the oven rack to about 3-5 inches from the flame.
    Spread peppers, onion and cherry tomatoes on a large baking sheet or roasting pan lined with foil. Drizzle with 1 1/2 Tbsp olive oil. Wrap cloves of garlic in a separate piece of foil drizzled with remaining 1/2 Tbsp of olive oil. Roast the pan as well as the enclosed garlic in broiler until peppers are beginning to blacken/char on the surface, about 20 minutes, flipping mid-way through.
    Add broiled peppers, cherry tomatoes, onion and garlic (including ALL the juices) to a large soup pot along with broth, cauliflower, beans, canned tomatoes and spices.
    Bring to boil. Reduce heat and simmer 25 minutes. Remove from heat and stir in coconut milk. Transfer half of contents to a blender and puree (or use an immersion blender to pulse). If desired, can puree fully; personally I like leaving a bit of texture. Stir in parmesan cheese prior to serving.
Inline Feedbacks
View all comments