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Roasted Red Pepper Soup

Roasted Red Pepper Soup

This vibrant Roasted Red Pepper Soup offers a creamy, smoky depth of flavor, balanced with a hint of sweetness, delivering comfort and elegance in every spoonful.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 6 large Red Bell Peppers
  • 2 tablespoons Olive Oil
  • 1 large Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1 (28-ounce) can Diced Tomatoes
  • 4 cups Vegetable Broth
  • 1/2 cup Coconut Milk (full-fat)
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Dried Thyme
  • Salt and Black Pepper, to taste

Method
 

  1. Preheat your oven to 400°F (200°C). Wash the red bell peppers and place them on a baking sheet.
  2. Roast the peppers for 25-35 minutes until their skins are charred. Transfer to a bowl and steam for 10-15 minutes.
  3. Peel the skins off the peppers and discard them. Remove seeds and stems.
  4. In a large pot, heat olive oil and sauté the diced onion until translucent, then add garlic and sauté until fragrant.
  5. Add roasted peppers, diced tomatoes, vegetable broth, smoked paprika, and thyme. Bring to a boil, then simmer for 15-20 minutes.
  6. Blend the soup with coconut milk until smooth. Adjust seasoning and serve.

Notes

This soup stores well in the refrigerator for up to 4-5 days. It also freezes beautifully for up to 3 months.