Go Back
To make this soup, you will need a few key ingredients. Here’s what to gather: - 4 large red bell peppers, roasted and peeled - 1 medium onion, chopped - 3 garlic cloves, minced - 2 cups vegetable broth - 1 cup coconut milk - 1 teaspoon smoked paprika - 1 tablespoon olive oil - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients give the soup its rich flavor and creamy texture. The roasted peppers are the star. They bring sweetness and depth. The coconut milk adds creaminess without dairy. You can change things up based on what you have or like. Here are some ideas: - Use chicken broth instead of vegetable broth for a heartier taste. - Swap coconut milk with heavy cream for extra richness. - Add a pinch of cayenne for heat if you like spice. - Try fresh thyme or oregano for added herbal notes. These options let you play with flavors. Feel free to get creative based on your taste. This soup is not just tasty, but it can also be healthy. Here’s a quick look at the nutrition: - Calories: About 200 per serving - Protein: 3 grams - Fat: 14 grams (mostly from coconut milk) - Carbohydrates: 20 grams - Fiber: 3 grams This soup offers a good mix of nutrients. The bell peppers provide vitamin C, while coconut milk adds healthy fats. It’s comforting and nourishing, making it a great choice for any meal. First, I roast the red bell peppers. You start by preheating your oven to 450°F (230°C). Take the whole peppers and place them on a baking sheet. Roast them for about 25 to 30 minutes. Make sure to turn them occasionally. You want the skin to be charred and blistered. Once done, remove them from the oven and let them cool. After they cool, peel off the skin and remove the seeds. This step gives the soup a sweet and smoky flavor. Now, let’s make the base. In a large pot over medium heat, add 1 tablespoon of olive oil. Once hot, toss in the chopped onion. Sauté it for 5 to 7 minutes until it turns translucent. Next, add the minced garlic and 1 teaspoon of smoked paprika. Cook this mix for another 1 to 2 minutes. Stir it often to prevent burning. This step builds a strong flavor base for your soup. After the base is ready, it’s time to blend everything together. Add the roasted red peppers to the pot along with 2 cups of vegetable broth. Bring this mixture to a simmer and let it cook for about 10 minutes. This helps to blend all the flavors. Now, use an immersion blender to puree the soup until it’s smooth. If you don’t have one, you can use a regular blender in batches. Once blended, stir in 1 cup of coconut milk. Season with salt and pepper to taste. Heat the soup gently for a few more minutes. Your creamy roasted red pepper soup is now ready to serve! Roasting peppers can bring out their sweet flavor. Start by preheating your oven to 450°F (230°C). Place whole red bell peppers on a baking sheet. Roast them for 25-30 minutes. Turn them every 10 minutes, so they cook evenly. When the skin is charred and blistered, remove them from the oven. Let them cool before peeling off the skin and removing the seeds. This step ensures a smoky, rich taste in your soup. A smooth soup needs a good blending technique. You can use an immersion blender right in the pot. This method makes it easy and less messy. If you prefer a regular blender, work in batches. Fill the blender halfway to avoid spills. Blend until creamy and smooth. Adding coconut milk at this stage enhances the creaminess and adds a nice flavor. To make your soup even tastier, try adding a few extras. A pinch of cayenne can add heat. For a savory twist, mix in some fresh herbs like thyme or rosemary. You can also swap coconut milk for heavy cream for a richer taste. Always taste your soup before serving. Adjust salt and pepper as needed. This step allows you to control the final flavor. {{image_2}} You can easily add protein to your creamy roasted red pepper soup. Chicken works great here. Cook and shred some chicken breast before adding it to the soup. You can stir it in before serving. For a plant-based option, try tofu. Use firm tofu, press it to remove water, and cut it into cubes. Sauté the tofu until golden brown, and then mix it into the soup. Both options add flavor and heartiness. If you want a dairy-free soup, coconut milk is a fantastic choice. It gives a rich and creamy texture. If you need more thickness, try adding pureed white beans or cashews. Soak cashews in water, then blend them until smooth. This method adds creaminess without dairy. You can also use almond milk for a lighter soup. Each option keeps the flavors rich but free from dairy. To give your soup a kick, consider adding some heat. Red pepper flakes or diced jalapeños can spice things up. Add them while cooking the onions and garlic for the best flavor. For a smoky taste, you might want to add more smoked paprika. You could also toss in some chipotle peppers in adobo sauce for a deeper flavor. These variations will make the soup even more exciting and bold. You can keep leftover creamy roasted red pepper soup in the fridge. First, let it cool down to room temperature. Then, transfer it to an airtight container. It will stay fresh for about 3 to 4 days. Make sure to label the container with the date. This way, you can track how long it has been stored. If you want to save the soup for later, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top because soup expands when frozen. You can store it for up to 3 months. When you’re ready to eat it, just thaw it in the fridge overnight. To reheat the soup, pour it into a pot over low heat. Stir it often to help it warm evenly. If the soup looks too thick, add a splash of vegetable broth or coconut milk. This keeps the flavor rich and creamy. Avoid using the microwave as it may change the texture. Enjoy your comforting soup! Yes, you can make this soup ahead of time. The flavors get better as it sits. I often prepare it a day before serving. Store it in an airtight container in the fridge. When you're ready, just reheat it on the stove. This soup pairs well with many sides. I enjoy serving it with crusty bread or grilled cheese sandwiches. A fresh salad also works great to balance the flavors. You can even add a sprinkle of cheese or some croutons on top for extra texture. The soup lasts about 3 to 4 days in the fridge. Make sure to store it in a sealed container. If you want to keep it longer, consider freezing it. Just remember to leave some space in the container for expansion. In this blog post, we covered how to make creamy roasted red pepper soup. You learned about key ingredients and how to prepare roasted peppers. I shared step-by-step cooking instructions and helpful tips for the best flavor and texture. We also explored variations, storage tips, and answered common questions. This soup is easy to make and versatile. You can change it based on your taste. Whether you keep it simple or add your twist, enjoy this delicious dish!

Creamy Roasted Red Pepper Soup

Indulge in the rich flavors of creamy roasted red pepper soup with this easy recipe! Using simple ingredients like roasted red bell peppers, garlic, and coconut milk, you can create a deliciously comforting dish perfect for any occasion. Ready in just 50 minutes, this soup is sure to warm your soul. Click through to discover the step-by-step guide and treat yourself to a bowl of pure goodness today!
Print Recipe Pin Recipe

Ingredients
  

4 large red bell peppers, roasted and peeled

1 medium onion, chopped

3 garlic cloves, minced

2 cups vegetable broth

1 cup coconut milk

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Begin by roasting the red bell peppers. Preheat your oven to 450°F (230°C). Place whole peppers on a baking sheet and roast for about 25-30 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven and let cool. Once cooled, peel the skins off and remove the seeds.

    In a large pot over medium heat, add the olive oil and then toss in the chopped onion. Sauté for 5-7 minutes, or until the onions are translucent.

      Add the minced garlic and smoked paprika to the pot. Cook for an additional 1-2 minutes, stirring frequently to prevent burning.

        Add the roasted red peppers to the pot along with the vegetable broth. Bring to a simmer and let cook for about 10 minutes to meld the flavors together.

          Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender and blend until creamy.

            Once blended, stir in the coconut milk and season with salt and pepper to your taste. Heat the soup gently for a few more minutes to ensure it’s hot.

              Serve the soup hot, garnished with fresh basil leaves for an added touch of color and flavor.

                Prep Time: 15 mins | Total Time: 50 mins | Servings: 4