Sheet Pan Roasted Red Pepper Tomato Soup
Charred red peppers and tomatoes roasted together on a sheet pan create a deep, naturally sweet base for this creamy coconut soup. Bright lemon juice and fresh thyme add complexity and freshness. Serve this vibrant, silky soup hot for a comforting vegetarian meal that works equally well for weeknight dinners or casual entertaining. This version skips long simmering by roasting vegetables first, concentrating their flavor and caramelizing their edges for richer depth than stovetop soups.
Ingredients
- 2 red bell pepper, whole
- 5 tomato, whole
- 1 white onion, whole
- 4 clove garlic, whole
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 tablespoon fresh thyme
- 3 tablespoon olive oil
- 1 lemon, juice extracted
- 1 can coconut milk
Instructions
- 1
Preheat oven to 400°F.
- 2
Combine peppers, tomatoes, onion, garlic, thyme, olive oil, salt, and black pepper on a sheet pan.
- 3
Roast for 40 minutes until vegetables are golden and charred.
- 4
Transfer roasted vegetables to blender, add coconut milk and lemon juice.
- 5
Blend until smooth, working carefully with hot ingredients.
- 6
Cool slightly if desired, then reheat gently if needed.
- 7
Serve hot, garnished with fresh thyme and a drizzle of olive oil.
Tips
Let roasted vegetables cool slightly before blending to avoid splattering hot liquid. If nervous, cool completely and reheat the finished soup gently on stovetop.
For deeper caramelization and more concentrated flavor, roast vegetables longer if they don't brown sufficiently at 40 minutes.
Strain soup through fine mesh after blending if you prefer completely silky texture without any small seed particles.
Good to Know
Cover and refrigerate up to 4 days. Freezes well up to 3 months.
Roast vegetables up to 2 days ahead; store covered. Blend and reheat when ready to serve.
Ladle into bowls, top with fresh thyme leaves and a small drizzle of olive oil. Optional: serve with crusty bread or croutons.
Common Mistakes
Don't skip preheating the oven to ensure proper roasting and caramelization.
Don't blend very hot soup without cooling first or keeping the blender lid secure to avoid steam burns.
Don't under-roast vegetables; insufficient browning results in bland, watery soup.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this soup dairy-free?
Yes, this recipe is already dairy-free using coconut milk. For a lighter version, substitute half the coconut milk with vegetable broth to reduce richness while maintaining creaminess.
What if my vegetables don't brown well?
Ensure vegetables are patted dry and in a single layer. Increase oven temperature to 220°C or extend roasting to 45-50 minutes. Don't crowd the pan.
Can I freeze this soup and for how long?
Yes, cool completely and freeze in airtight containers up to 3 months. Thaw overnight in refrigerator, then reheat gently on stovetop, stirring occasionally. The texture remains creamy.