red pepper soup

This roasted red pepper soup is healthy and easy to make. Just roast all the veggies and blend them together in your Vitamix!

Roasted Red Pepper and Tomato Soup

red bell peppers

tomatoes

onion

garlic

tomato paste

tbsp balsamic vinegar

basil

water or stock

olive oil

salt and pepper

black pepper

hemp seeds

Turn the top broiler on in your oven.

Slice the red bell peppers, tomatoes and onion in half. Remove the seeds and stems from the bell peppers, the stems from the tomatoes and the outer peel from the onion. Then, place these all on a baking tray and drizzle the veggies with olive oil and season with salt and pepper. Use your fingers to rub the oil and seasoning on both sides of the veggies.

Roast the veggies for 25-30 minutes, or until the top side is charred black.

Use tongs to transfer the bell pepper to a glass bowl and cover with plastic wrap for about 20 minutes, to steam the bell pepper.

When the other veggies are cool enough to handle, remove their skins and transfer to your Vitamix or high-powered blender. You should be able to easily squeeze out the garlic cloves from their skin as well.

Add the tomato paste, balsamic vinegar, dried basil and water (or stock) to your blender. Blend everything on high until smooth.

At this stage, the soup will be warm. If you'd like it hotter, blend for 4-5 minutes. The friction of the Vitamix blades will heat it up.

Before serving, top with optional garnish.

This Roasted Red Pepper Soup recipe is intensely flavorful, extra creamy, and even comes with an option to add protein.

Roasted Red Pepper Soup Recipe (dairy free)

⅔ cup diced onion or shallot

light coconut milk

½ chicken

Tablespoons tapioca starch

red pepper flakes,

cayenne pepper,

cumin

smoked paprika (optional)

salt salt

tomatoes,

parsley

Preheat the oven to 475 F and line a baking sheet with foil.

Place bell pepper(s) on a baking sheet and place in the oven to roast for 15-20 minutes, rotating halfway. Note – Use tongs to rotate the peppers so each side is browned. If needed, broil for 2-3 minutes for extra charring.

Remove peppers from the oven and let cool. Once cooled, remove skin from peppers and slice off the stem and remove core. Dice roasted bell peppers into small pieces for blending. Set aside.

Roasted Peppers

Add olive oil to a large pot. Turn to medium heat and add the onion and garlic sauteing 3 minutes or until fragrant.

In the same pot, combine the coconut milk, broth, tapioca starch, red pepper flakes, cayenne, cumin, paprika, salt, and black pepper. Bring the ingredients to a light boil and simmer for 5 minutes.

Stir in the roasted red bell peppers and crushed tomatoes. Using an immersion blender, carefully blend until smooth. (See notes for blender option.)

Bring soup, uncovered, to a light boil then reduce to a simmer for 10 to 20 minutes or until soup has reduced and thickened. Stirring occasionally. (See notes if adding shrimp).

Serve and garnish with fresh herbs and extra seasoning, if desired.

Store leftovers in an airtight container in the fridge for up to 3 days.

Soup

I LOVE this recipe. I live in Kenya and this soup is perfect, especially on these cold wintery nights! Thanks for sharing this recipe.

This is basically a sweet and sour soup.  Not a fan.  Happy I read the comments and dialed (way) down the spices.

I've made the soup again and it really grew on me! Now I love it, ahah!! I still put less spices.  And I had loooots of shrimps.  Yum!!

This is my favorite recipe whenever I'm on my Whole30 kick. Thank you so much for creating this! When I make it, I usually add a sweet potato &amp; double the peppers for a chunkier feel :)

I looked over and back over this recipe, as I made and afterwards, and still can’t find why I did wrong. 
Not only was the soup not a red/orange color, it was so spicy I couldn’t handle it and it was very watery. 
The only subs I made were to the level of spicy as well as utilizing tapioca instead of cornstarch. 

Any feedback.??! ?

Wow amazing! I'm always looking for new Paleo dishes. I have people in my family that don't like bell pepper or spice but with all these great comments I gave it a try anyways. Everyone loved it! I did about 1/2 the spice level and it was just perfect for my "non spicy lovers" in the family. Thanks so much! This will be a come back meal for me!

I make this recipe all the time and just want to say thanks!

Awesome recipe and easy for a nerd who does not enjoy cooking. I did some variations like: organic safflower lethicin and kosher pectin powder for the emulsifier and added some turmeric bone broth to supplement the chicken broth. It was tasty and definately full of nutrients!

This was delicious 

Used chicken instead of shrimp. Did not use the mustard. Was fine. 
Needs the cilantro though, in my opinion, so if you don’t like cilantro ......

OMG This soup is sooooooo yummy! It might be the best thing I've ever cooked, no exaggeration. Following on you on instagram now...

ps...I skipped the starch and just cooked it down a bit to thicken.

Very tasty, but suggest you include a heat warning. I like spicy food and I did not use the red pepper flakes. A tsp of cayenne was a 3 of 5 for heat. I'm glad I eliminated the RPF. Also, how can I print without the buttons in the left margin appearing? It blocks part of the text.

The coconut flavor was good for me, hubby thought it was A bit overwhelming, added a little salt.  I served it over rice.  Very good next time I will add the full 1/2 teaspoon of cayenne pepper.  Thank you for sharing

This recipe turned out very well. One suggestion I would have is to quarter the spice. I noticed the tsp of cayenne and thought to myself “wow, that’s a lot! But the amount of coconut milk may cut the spicy”….no, I was wrong. It cleared my sinuses for sure! I will definitely make it again, but will definitely cut the cayenne A LOT.  Side note-it’s delicious with gluten free corn bread.

This was delicious! made it with scallops instead of shrimp and it was delicious!  Thank you!

https://content.jwplatform.com/videos/meXEdK5T.mp4

This Roasted Red Pepper Soup recipe is intensely flavorful, extra creamy, and even comes with an option to add protein. Completely gluten and dairy free, it’s nutritious, delicious, and perfect for serving on its own or as a satisfying appetizer with all your favorite main courses! 

Roasted Red Pepper Soup (Dairy-Free)

This Roasted Red Pepper Soup is loaded with flavor and taste! In less than 45 minutes time, you&#039;ll be enjoying this hearty and creamy soup!

Roasted Red Pepper Soup

carrots (chopped)

celery (chopped)

salt

red pepper

fresh torn basil (plus more for serving)

thyme

bell peppers (drained (about 4))

can crushed tomatoes (with juices)

vegetable broth

Greek yogurt

Heat the olive oil in a large heavy bottom pot over medium heat. Add the onions, carrots and celery and cook until soft and translucent, 5 minutes. Season with salt, pepper, and crushed red pepper.

Add the garlic, basil, thyme and roasted red peppers, and cook until fragrant, 1-2 more minutes.

Add canned tomatoes and broth, and bring mixture to a boil. Reduce the heat and simmer for 30 minutes.

Turn off the heat. Use an immersion blender to puree the soup until smooth and completely blended. Stir in the greek yogurt until well combined. Serve with fresh torn basil.

https://content.jwplatform.com/videos/MWNawVIU.mp4

This Roasted Red Pepper Soup is loaded with flavor and taste! In less than 45 minutes time, you'll be enjoying this hearty and creamy soup!

The perfect midweek dinner! This roasted red pepper and sweet potato soup is simply delicious with its sweet roasted flavors. The addition of coconut milk makes it super creamy and the recipe only requires minimal effort to make.

Red Pepper and Sweet Potato Soup

oz sweet potato (500 g) (cubed)

sweet red peppers (chopped)

tsp salt

ginger

vegetable broth (500 ml)

coconut milk (400 ml) (full-fat)

tsp sweet paprika powder

yeast

Preheat your oven to 200°C (390F).

Peel and cube the sweet potatoes and place them onto an oven tray. Add the diced red peppers, onion, and garlic cloves, then drizzle with oil, sprinkle with salt, and toss to evenly coat. Transfer the tray to the oven and roast for 20-30 minutes or until the potatoes are softened.

Transfer the roasted potatoes, peppers, onion, and peeled garlic to a blender. Pour in the vegetable stock and coconut milk and season with grated fresh ginger, sweet paprika powder, and nutritional yeast. Blend on high-speed until smooth and creamy.

Pour the soup into a large saucepan and heat over low/medium heat for 5 minutes or until the soup is heated through. Season to taste with salt and pepper.

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