Go Back
The allure of a warm bowl of soup is undeniable, especially when it’s packed with vibrant flavors and comforting textures. Silky Roasted Red Pepper Soup not only delights the palate but also provides a nourishing option for any meal. This blog post will guide you through the delightful journey of making this simple yet exquisite dish, exploring its rich ingredients, nutritional benefits, and serving suggestions that elevate it to a new level of enjoyment.

Silky Roasted Red Pepper Soup

Discover the warm comfort of Silky Roasted Red Pepper Soup, a delightful dish packed with vibrant flavors and healthy ingredients. This recipe guides you through every step, from roasting sweet red bell peppers to creating the perfect creamy base with coconut milk. Learn how to build rich flavors with aromatic onions and garlic, and adjust spices to your taste. Serve this nourishing soup with crusty bread or a fresh salad for a fulfilling meal that's both delicious and nutritious. Perfect for any season!
Print Recipe Pin Recipe

Ingredients
  

4 large red bell peppers

1 medium onion, chopped

3 cloves garlic, minced

2 cups vegetable broth

1 cup canned coconut milk

1 tablespoon olive oil

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

Fresh basil leaves for garnish

Optional: Crusty bread for serving

Instructions
 

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

    Cut the red bell peppers in half, removing the stems and seeds. Place them cut side down on the baking sheet.

      Roast the bell peppers in the oven for about 25–30 minutes, or until the skin is charred and blistered. Remove them from the oven and let them cool for a few minutes. Once cool, carefully peel off the skin and set aside.

        In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

          Slice the roasted bell peppers and add them to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer. Stir in the smoked paprika, salt, and black pepper. Allow to simmer for about 10 minutes to blend the flavors.

            Remove the pot from heat and let it cool slightly. Use an immersion blender to blend the soup until smooth and silky. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender.

              Once blended, stir in the coconut milk and bring the soup back to a gentle simmer over low heat. Taste and adjust seasoning if necessary.

                Serve hot, garnished with fresh basil leaves, and enjoy with crusty bread if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings