Southwestern Tomato and Roasted Pepper Soup
A Note from Feedfeed

RJ (@itschefrj) created this recipe using Muir Glen's Organic Crushed Fire Roasted Tomatoes and Muir Glen Diced Fire Roasted Tomatoes. He found all the ingredients at his local Whole Foods in Atlanta, GA. Find your local Whole Foods here, and you can try this recipe too!


Prep time 15mins
Cook time 30mins
Serves or Makes: 6


  • 2 red bell peppers, roasted
  • 3 tablespoons olive oil
  • 1/ 2 cup yellow onion, diced
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 2 cloves garlic, minced
  • 2 (14.5 ounce) cans Muir Glen Fire Roasted Diced Tomatoes
  • 1 (14.5 ounce) can Muir Glen Fire Roasted Crushed Tomatoes
  • 1 (6 ounce) can Muir Glen Tomato Paste
  • 1 cup chicken stock, or stock of choice
  • 1 (14 ounce) can coconut milk
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 3 tablespoons coconut sugar, or granulated white sugar
  • Pinch of crushed red pepper flakes
  • Salt, as needed
  • Black Pepper, as needed

For the Avocado Cream

  • 2 ripe avocados
  • 1 lime, juiced
  • 3/ 4 cup coconut milk
  • Salt, as needed
  • Black pepper, as needed

Additional Toppings:

  • Pico de gallo
  • Roasted corn
  • Cotija cheese
  • Fresh basil or cilantro
  • Toasted bread or croutons


  • Step 1

    Coat red peppers with olive oil or cooking spray and roast in a 500˚F on a foil lined baking sheet for 10-15 minutes, until peppers start to brown. You can also roast peppers over an open flame on the stove top, turning periodically for 5 minutes to roast on all sides until charred. *Note: You can also buy a 12oz jar of roasted red peppers. Drain and chop peppers before adding to soup

  • Step 2

    While peppers roast, heat 2 tablespoons of olive oil over medium-high heat in large pot. Add crushed red pepper flakes, onion, celery, and carrots, season with salt and pepper and sauté until tender about 5 minutes. Add garlic, basil, and thyme and sauté 1-2 minutes.

  • Step 3

    Stir in tomato paste and sauté 2 minutes. Add diced and crushed tomato, coconut milk, stock, bay leaves and sugar and bring to a simmer over low-medium heat.

  • Step 4

    Remove peppers from oven and wrap in plastic wrap or foil and allow to steam for 5 minutes. Unwrap peppers and let cool to touch. Remove charred skin, stems, and seeds and add to soup.

  • Step 5

    Remove bay leaves and carefully transfer soup to a blender and puree until smooth. You can also use an immersion blender to puree in pot. Be careful! Soup will be hot and may splatter during transfer.

  • Step 6

    Transfer soup back to pot and allow to simmer on low for another 10 minutes or longer. The longer the simmer, the deeper the flavor. Add more salt, pepper, sugar, or crushed red pepper to your liking.

  • Step 7

    Serve soup by itself or with the toppings listed above.

For the Avocado Cream:


  • Step 1

    Mix all ingredients together in blender until smooth. Add more coconut milk as needed for desired consistency.