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This creamy red pepper soup is packed with incredible flavor and has the perfect kick of heat and spice in every savory bite.
Reasons You'll Love this Recipe
- Vegan: This vegan red pepper soup doesn't contain any animal products, making it vegan, plant-based, and dairy-free.
- Gluten-Free: There isn't any wheat/gluten in this recipe, making it gluten-free.
- Meal Prep Approved: This roasted pepper soup can stay good in a closed container in the fridge for up to five days, making it a great option for meal prepping!
Be sure to try my Roasted Red Pepper Sauce and my Vegan Butternut Squash Soup next!
Red Peppers: I like to keep things nice and easy and buy the jarred roasted red peppers so I don't have to worry about roasting peppers.
You are more than welcome to buy fresh red bell peppers and roast them yourself for a fresher flavor.
You know I love to sprinkle a little nutrition information into my blog posts, so check out this article about some of the nutrition facts about peppers.
Onion: I chose to use a sweet onion for this recipe because I love how the flavor really pops with the other ingredients. You can swap for a classic yellow or a white onion if you need to.
Tomatoes: I used roma tomatoes to make this roasted red pepper and tomato soup. You can use any type of fresh tomato you have on hand.
Spices: I used Herbes de Provence, but you can swap it out for Italian seasoning if that's all you have on hand.
Coconut Milk: Use full-fat canned coconut milk for the best creaminess and flavor.
See the recipe card below for a full list of ingredients and quantities.
Top Tip: Soups often taste better and more flavorful the next day.
Step by Step Process
This roasted red pepper soup recipe is really easy to make!
Start by prepping all of the ingredients according to the ingredient list.
Next, heat the olive oil in a large pot over medium-low heat and once it's nice and warm, add the garlic and onion. Sauté them for about 5 minutes, stirring frequently.
Add the peppers, tomatoes, herbs and spices, and sauté for another 5 minutes, continuing to frequently stir.
Stir in the vegetable broth and turn the heat up to medium. Give everything a good stir, cover the pot, and cook for about 30 minutes.
After cooking remove the pot from heat, stir in the coconut milk, and allow the soup to cool. Use an immersion blender to blend the soup until it's smooth and creamy.
If you don't have an immersion blender, allow to soup to cool completely then transfer it to a traditional blender. Blend until smooth and creamy.
Reheat the soup on the stovetop.
If you're looking for a great immersion blender, this is my Amazon affiliate link for the immersion blender I have: KitchenAid Immersion Blender.
More vs. Less Spicy: This is already a spicy red pepper soup, but if you don't want the heat, omit the crushed red pepper. If you want more spice, use ½-1 teaspoon of crushed red pepper.
More Tomatoes: If you want more tomato flavor in this tomato and red pepper soup, use twice the amount of tomatoes that the recipe calls for.
Make it Thicker: Use only two cups of vegetable broth for a thicker consistency.
Make it Thinner: Add an additional cup of vegetable broth for a thinner consistency.
I love dipping freshly baked bread in this hearty soup.
If you're looking for delicious toppings or garnishes I recommend:
- Homemade croutons
- Fresh basil
- A drizzle of coconut milk
- Crushed red pepper flakes
This soup is perfect to be served in a bowl and eaten with a spoon or sipped out of a mug which makes things feel extra cozy and fun!
Refrigerator: You can store this soup in the fridge in a closed container for up to five days.
Freezer: This roasted pepper soup can be stored in a closed container in the freezer for up to three months.
Recently, I've been pouring my soups into large one-cup ice cube trays and making frozen soup cubes. Just store them in a large bag in the freezer and reheat the soup cubes on the stovetop within three months.
Top Tip: When storing warm food, always allow it to cool completely before storing in the fridge or freezer, and before transferring to your storage containers to prevent heat shock to your containers.
If you enjoyed this recipe, try some of my other soup recipes next:
Roasted Red Pepper Soup
- 1 tablespoon olive oil
- 6 cups roasted red peppers
- 1 yellow onion diced
- 2 cups roma tomatoes diced
- 4 cloves garlic roughly chopped
- 3 cups vegetable broth
- ¼ teaspoon crushed red pepper flakes
- 1 tsp Herbes de Provence
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup coconut milk
- Start by sautéing the onion, garlic, and olive oil in a large pot over medium low heat for about 5 minutes, stirring frequently.
- Add the herbs, spices, roasted red pepper, tomatoes, and sauté another 5 minutes while continuing to stir frequently.
- Pour in the vegetable broth, cover, and cook over medium heat for about 30 more minutes.
- Remove from heat, stir in the coconut milk, and allow to cool slightly before using an immersion blender to blend the soup until it's smooth and creamy. See notes below for use of a traditional blender.
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