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A white bowl filled with a smooth red soup. The soup is garnished with a drizzle of white coconut milk, fresh basil leaves, and crushed red pepper flakes.
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5 from 2 votes

Roasted Red Pepper Soup

This savory, spicy red pepper soup is easy to make and bursting with incredible flavor.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Course
Servings: 4
Calories: 197kcal
Author: Kelsey Riley
Cost: $15

Ingredients

  • 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

Instructions

  • 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.

Notes

Recipe nutrition facts are an approximation based on a third party app. Nutritional values and facts with vary based on actual ingredients used.
This soup can be stored in the fridge in a closed container for up to 5 days. 
If using a traditional blender, allow the soup to cool completely before transferring to a blender. Vent the lid slightly to allow any excess heat to escape, and blend until smooth and creamy. 

Nutrition

Calories: 197kcal | Carbohydrates: 25.5g | Protein: 7.8g | Fat: 4.1g | Sodium: 1385mg | Potassium: 920mg | Fiber: 5.4g | Sugar: 16.7g | Calcium: 56mg | Iron: 2mg