Go Back
To make roasted red pepper soup, you need a few key ingredients. The main star is red bell peppers. These give the soup its rich color and sweet flavor. You will also need onion, garlic, vegetable broth, and coconut milk. Each of these adds depth and creaminess to the soup.

Roasted Red Pepper Soup

Warm up with a bowl of roasted red pepper soup, your go-to healthy and flavorful treat! This quick and easy recipe showcases rich red bell peppers blended with garlic, onion, and coconut milk for a creamy finish. Perfect for any occasion, whether you're hosting friends or having a cozy weeknight dinner. Explore variations, meal prep tips, and healthier substitutions to suit your taste. Click to discover how to make this delicious soup today!
Print Recipe Pin Recipe

Ingredients
  

4 large red bell peppers

1 medium yellow onion, diced

3 cloves garlic, minced

3 cups vegetable broth

1 cup coconut milk (or heavy cream)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

Fresh basil for garnish

Crusty bread for serving

Instructions
 

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.

    Cut the red bell peppers in half and remove the seeds and stems. Place them cut-side down on the baking sheet. Roast in the oven for about 20-25 minutes until the skin is charred and blistered.

      While the peppers are roasting, heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

        Add the minced garlic, smoked paprika, and ground cumin to the onion, stirring for another minute until fragrant.

          Once the peppers are roasted, transfer them to a bowl and cover with plastic wrap for about 10 minutes. This helps loosen the skin.

            Peel the skins off the roasted peppers and add them to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring to a boil.

              Reduce the heat and simmer for about 15-20 minutes to blend the flavors.

                Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a standard blender in batches.

                  Stir in the coconut milk (or heavy cream) and season with salt and pepper to taste. Heat for an additional 2-3 minutes.

                    Serve hot, garnished with fresh basil leaves and with a side of crusty bread.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4