spicy tomato bell pepper soup

It is cold outside so we need to warm up. Especially after a walk in the woods or along the seashore – or these winter groceries that often leave us shivering and slightly stressed. And what’s the best to help us warming up apart from maybe mulled wine on a Christmas market or tea with rum as popular in my native Northern Germany? Yes, right – a delicious steamy bowl of soup! This spicy tomato red pepper soup gives you warmth and extra heat, thanks to the chilis and cayenne pepper inside.

Tomato soup is ideal for all sorts of variations so I came up with adding a large red bell pepper and spicing the mix up with curry, a chopped up chili and cayenne pepper to make it more tangy. Creaminess comes from coconut milk which makes this soup an entirely plant-based delight.

tomatoes in a basket, a red bell pepper, chopped onions, a bowl of coconut milk, garlic, chilis and a bunch of parsley

Making this soup is as easy as it gets. Chop up the vegetables and simmer them in a large pot for a while. If still cold after all the chopping, hold your hands above the pot to warm them in the evaporating steam.

How to make spicy tomato red pepper soup

Cooking this soup is as easy as it gets. Chop up the vegetables, fry garlic and onions for a few minutes, and then add tomatoes, bell pepper and your spices – and simmer the whole thing in a large pot for a while. As usual, I use the tomatoes skin-on. If you prefer a milder version of the soup, don’t use the chili or leave out the cayenne pepper or both. As your hands may still be cold after all the chopping, hold them above the pot to get nice and warm in the evaporating steam. Before serving, taste it to see if you’d like to add more salt.

Before serving, add parsley leaves and chopped almonds for color contrast and some herbal and nutty crunch. Fresh coriander or basil leaves would do the trick as well. Alternatively, sprinkle with feta or goat cheese for some protein. If at hand, serve a few slices of your low carb crispbread to dip into the soup.

two bowls of spicy tomato red bell pepper soup, topped with parsley leaves and chopped almonds, with a few alonds and chilis lying around on a wooden table

If you know you’re going outside for a winter walk or bike tour, make the soup before you leave so it is ready immediately when you return and crave some inner warmth. Share it around the dinner table with your loved ones, or pour the soup into a deep bowl and cosy up on the sofa with warm socks or covering your legs with a blanket and enjoy it there – comfort food at its best.

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two white bowls with spicy tomato soup with red pepper, topped with parsley leaves and chopped almonds

spicy tomato bell pepper soup

  • Author: Christiane
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


Creamy, spicy, tangy: This intensely red soup appeals to all the senses and warms you up from the inside. Plant-based and easy to make!



Serving 4

1kg tomatoes, diced

1 red bell pepper, diced

1 large onion, chopped

1 chili, finely chopped and deseeded unless you like fiery spice

3 garlic cloves, finely chopped

1/3 cup coconut milk

1 tsp cayenne pepper

1 1/2 tsp curry powder

1 tbsp olive oil

Sea salt to taste

Fresh black pepper from the mill

1 handful parsley leaves, chopped

2 tbsp almonds, chopped


  1. Put a large pot to medium heat and add olive oil. Fry onion, garlic and chili pieces for about 2 minutes. Then, add the tomatoes, stir a bit and put in the bell peppers. Turn the heat up to bring the mix to a boil. Stir regularly.
  2. After a few minutes, turn heat down and keep the soup simmering for about 25 minutes. Add salt, pepper and spices. Keep stirring regularly to prevent the soup to stick to the bottom.
  3. Once the tomatoes and bell peppers start falling apart, use a hand blender to puree the soup, leaving a few small chunks intact if you like. Pour in the coconut milk and mix well and warm up once more. Taste the soup and add more salt if needed.
  4. To serve, pour soup into bowls and sprinkle generously with chopped parsley leaves and almond pieces.
  • Category: soups
  • Method: cook and simmer
  • Cuisine: European


  • Serving Size: 1 bowl
  • Calories: 174
  • Fat: 10.7g
  • Carbohydrates: 12.8g net carbs
  • Protein: 4.9g

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