Paleo
Dairy Free
Jump to VideoRoasted red pepper bisque with shrimp is dairy free, paleo, Whole 30 compliant, and totally delicious! A spicy bisque with healing, immunity boosting nutrients. Perfect for cold weather or when you’re under the weather! Also a great way to get veggies into your meal. Nourish your family, feed your friends, or enjoy this robust roasted red pepper bisque recipe all to yourself.
I’m really sure many people can justify a thick bisque soup recipe as being “healing,” but I’m going with it because gosh darn it, real food CAN DO wonders. That being said, this roasted red pepper bisque Cotter Creation is brought to you by the letter c… CAPITAL C! A CREAMY soup with spicy shrimp. A Cozy, Comforting, Vitamin C rich, Cold and Cough Curing, Clear your sinuses bowl of COMFORT… that’s also paleo, whole 30 friendly, dairy free, and all the things healthy. Yes yes, but that wasn’t my main focus here, albeit it is a bonus benefit.
The real focus of this red pepper bisque recipe is on the MEGA dose of Vitamin C.
No, really. I’ll explain.
Mr. Cotter, the Kiwi, was sick ALL weekend. Coughing, Cold, Congestion, etc. C where I’m going with this? Bahaha, my puns, sorry, they slip in.
Poor guy. I think life caught up to us one at a time. I got sick right before the move, he got sick after. But at least one of us was healthy enough to take care of each other during, ya know?
Anyway, the red pepper bisque is my HEALING soup (errr bisque?) packed with lean and mean spicy (protein rich) shrimp, that mega dose of Vitamin C red pepper, and creamy coconut MCT fats. Not to mention broth with healing herbs and spices.
Dude, if you are not breathing fresh and cured of all COLD and SICKNESS by the time you finish this soup, then your doomed. I’m kidding. Kinda.
Honest to goodness, this is our healing soup. Creamy, spicy, savory, and a little sweet. But the power of this dish lies beyond the flavors. Get ready to be NERDIFIED (it’s a word, I swear).
Just one red bell pepper contains 169% of the RDA for vitamin C, making it one of the BEST REAL FOOD sources of this nutrient. HOLLAH! Immunity boosting Vitamin C for the win.
Okay here’s where I nerd out a bit. You see, red bell peppers are packed with plant carotenoids (antioxidants). One of them is called luteolin. You knew that though, right? Well you do now. Cause luteolin is pretty badass.
Luteolin and quercetin (another antioxidant in red peppers) are mast cell stabilizing compounds for histamine. Meaning, they can help control the release of it. You know, the histamine that causes inflammation in the body and airways.
Also, side note: roasted red pepper is also badass. Look at this beauty! Just sayin.
Hang with me here. Back to nerd talk and bisque.
So this means Luteolin could alleviate bronchial inflammation. As in periodic “attacks” of coughing, wheezing, congestion. NOW YOU SEE IT?!! YES Vitamin C for Immunity! And Luteolin for reducing inflammation, cough, congestion. Ya’ll, the power of food. I get giddy. It’s A-M-A-Z-I-N-G!!
HOW TO MAKE ROASTED RED PEPPER BISQUE:
Now, get into the kitchen and make a batch of roasted red pepper bisque with shrimp!
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Healing Roasted Red Pepper Shrimp Bisque + VIDEO
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 cups 1x
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Healing Roasted Red Pepper Bisque with Shrimp {Whole 30 friendly, Dairy Free, and Paleo}
Ingredients
- 1 large or 2 medium red bell peppers
- 1 tbsp olive oil
- 1 tsp minced garlic
- Salt/pepper (1/4 tsp & to taste)
- 1 shallot or 3/4 c sliced/chopped
- 6–8 oz peeled shrimp (without tail). We buy sizzlefish. See notes for link.
- 1 tbsp water
- 15 oz light coconut milk
- 2 c chicken broth
- 2 tbsp tapioca or potato starch to thicken
- 1/2 tsp cayenne
- 1/4 tsp ground mustard
- 1 tsp red pepper flakes (use less if you don’t want as spicy)
- Pinch of ground ginger
- optional 1/4 c BBQ sauce or tangy tomato sauce
- Fresh Cilantro and extra spicy pepper (like jalapeno) to garnish
Instructions
- Preheat oven to 475F.
- Place red bell pepper(s) on baking sheet.
- Roast peppers at 475 F for 10 minutes rotating to each side, about 15-20 minutes total
- Broil last 2-3 minutes. Remove from oven. Cool. Remove skin from peppers and slice off the stem.
In the Soup Pot:
- 1 tbsp oil plus your garlic & shallot.
- Saute on medium until fragrant. Add in the peeled shrimp and water.
- Cook on medium until shrimp are pink and no longer translucent. Should not take more than 6-8 minutes if shrimp are medium size. (for quick option you can use precooked shrimp & add it thawed at end of cooking bisque).
- Add in your salt/pepper. Stir all together.
- Remove shrimp, place in bowl or plate.
- Next add in the coconut milk, broth, seasonings, and starch to the pot. Lightly simmer and mix all together for about 5 minutes. (reduce the amount of red pepper flakes and cayenne for less spicy)
- Place liquid and roasted red pepper in high speed blender or use an immersion hand blender.*
- Blend until creamy. Note: If you want it a bit sweeter, add in BBQ sauce before blending
- Add the soup back to stock pot. Bring to light boil. Reduce 10-20 minutes.
- Add shrimp back in last and keep warm until ready to serve.
- Serve and garnish with fresh cilantro and extra peppers if desired i.e. jalapenos.
- Season each bowl with more salt/pepper and red chili flakes to taste.
Notes
- For shrimp we love wild caught Sizzlefish .
- A hand blender will work well but we LOVE using this new Vitamix blender for extra creamy soups.
- Vegan option just replace the shrimp with tofu or tempeh, or leave out.
- Category: main
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5.7g
- Sodium: 414.9mg
- Fat: 11.2g
- Saturated Fat: 5.7g
- Carbohydrates: 13.5g
- Fiber: 1.3g
- Protein: 9.2g
- Cholesterol: 56.9mg
Keywords: shrimp bisque, dairy free soup, roasted red pepper soup, whole30, paleo
I suggest you grab a bowl and filler up! Healing Soup/Bisque to start the week. I think you might need 2 bowls considering it’s post super bowl festivities.
OH MY! Did I bore you? Not to worry, I have this super tasty and easy Roasted Red Pepper Bisque with Shrimp ready for ya! This recipe is gonna rock your world. I mean it’s gonna COMPLETE your life, cure your cold, comfort your soul. Like whoa… Complete with a Capital C!
Favorite healing soup? Ever roasted red pepper?
Cheers yo!
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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Megan @ Skinny Fitalicious says
February 6, 2017 at 6:13 AMOh wow, this looks creamy and of course I love the nerdy nutrition!
Cotter Crunch says
February 7, 2017 at 9:20 AMwe nerds gotta stick together! haha
Susie @ Suzlyfe says
February 6, 2017 at 6:34 AMRoasted red pepper is the bomb dot com, I love shrimp, and I love spice. Load me up.
Cotter Crunch says
February 7, 2017 at 9:47 AMLoading up coming your way. made with No rice. haha
Jen says
February 6, 2017 at 6:51 AMThis soup looks so dreamy! I love that you toss humor and nutrition talk into all your posts. I love to geek out and laugh at your puns :). The Hubs has been sick all week too – I should probably make this soup for him! He loves roasted red pepper!
Cotter Crunch says
February 7, 2017 at 9:48 AMoh good! so glad someone can appreciate the puns. Haha!! Maybe your husband and my husband should hang out and be sick together and we can go do fun things. LOL!
Annmarie says
February 6, 2017 at 8:53 AMYUM! I want a big bowl of this right NOW! 🙂
Shashi at RunninSrilankan says
February 6, 2017 at 9:26 AMHaha – lady, I love ALL your puns! There sure is some nasty bug going around – even here in Atlanta! I’m taking some compooter classes and just about everyone has had a case of the 3 C’s – Coughing, Cold, Congestion – so, am needing this mega dose of Vitamin C soup!
Cotter Crunch says
February 7, 2017 at 9:53 AMseriously? did we all get the plague once our new president was elected? Haha, kidding. I know, I am bad.
Tara | Treble in the Kitchen says
February 6, 2017 at 10:24 AMI think this soup would make ANYONE feel better 🙂
Cotter Crunch says
February 6, 2017 at 11:28 PMfor sure!!
Meghan@CleanEatsFastFeets says
February 13, 2017 at 5:08 PMSince I’m currently nursing a bit of a cold, I need this soup and all it’s C driven comfort stat!
Also roasted red peppers are glorious.
Marian says
February 15, 2017 at 11:28 PMI usually like spicy foods but this soup is too spicy. Followed your exact recipe and was so disappointed it’s so spicy I didn’t get to taste the rest of the flavor of the soup!
Cotter Crunch says
February 15, 2017 at 11:33 PMsorry to hear that. I will definitely take notes and adjust in recipe. Thanks
Sarah says
May 11, 2017 at 10:25 AMThis may be a silly question, but after removing the shrimp from garlic/shallot water do you dump the water or add the coconut milk, broth, etc to the shrimp water?
Cotter Crunch says
May 11, 2017 at 11:58 AMHi there! I don’t see where there is water added with the shrimp. All you do is sautee in the pan. Does that make sense? Happy to explain more if needed! No prob!
Sarah says
May 12, 2017 at 10:09 AMOh my goodness, I’m so embarrassed haha! This is a friendly reminder to myself that I can not look up recipes and try to focus while having a two and three year old running around! #momprobs haha
Kim says
June 9, 2018 at 11:36 AM1 tbsp oil plus your garlic & shallot.
Sautee on medium until fragrant. Add in the peeled shrimp and water.
This was written this way.
CobyLyn says
July 27, 2017 at 5:13 PMHi, Sorry, what does the ddd mean in this step?
6. Next ddd in the coconut milk, broth, seasonings…
Cotter Crunch says
July 27, 2017 at 5:16 PMOh good catch! That’s supposed to say add
Ashley says
January 14, 2018 at 6:24 PMI just made this tonight for my family, this recipe was amazing! Very flavorful, people in my family that aren’t fans of veggies loved it! I snuck in stone rusted sweet potatoes for some added veggies (and also because I didn’t have the starch and tapioca on have) and it still turned out great! Thanks for posting!!
Lindsay Cotter says
January 14, 2018 at 8:22 PMOh wonderful! So glad to hear Ashley! And I love the addition of sweet potatoes to thicken.
Meg McInnis says
October 23, 2017 at 1:27 PMWonderful! I will make this again and again. Thanks!
Rani says
December 22, 2017 at 9:09 PMIf you are on an anti-inflamitory diet…then would red peppers not be restrictive as all nightshade foods are not allowed?
Cotter Crunch says
December 22, 2017 at 9:27 PMIt depends on the person. Do you have an autoimmune condition? You could aways try roasted parsnip or carrot bisque. I have a recipe for that.
April Brannan says
January 5, 2018 at 2:12 PMThis is the best soup I’ve ever eaten. I sort of want to take a bath in it. Oh. My. Heavens. So good.
Cotter Crunch says
January 5, 2018 at 8:59 PMWonderful! So glad. I agree! I made it this week again too hehe
Laura says
February 3, 2018 at 1:00 AMWould it b suitable to sub almond milk for the coconut milk? And when you mean coconut milk do you mean the caned kind that’s usually in the consistency of cranberry sauce for example?
Lindsay Cotter says
February 3, 2018 at 11:41 AMYou can! I used canned coconut milk light from Thai kitchen, but I think almond milk would work, Just not as creamy, if that makes sense?
Gina says
February 18, 2018 at 4:48 PMJust made this and it is delicious!! It was perfect for this dreary weather we are having. I followed the recipe without substitutions and the spice was the perfect level for us. I did not add the bbq sauce though. Will definitely be making again!
★★★★★
Lindsay Cotter says
February 18, 2018 at 7:04 PMWonderful! So glad! It’s even better the next day (with spices), in my opinion. Thanks for the feedback Gina!
Stephanie says
February 19, 2018 at 4:24 AMWow!!! I made this tonight and my picky 10 yr old finished her bowl. I did make a couple of substitutions for things I had on hand. I used red onion instead of shallots. I didn’t have either of the starches, so I added some roasted sweet potato and cornstarch. I used less of the cayenne and crushed red pepper since my child doesn’t like spicy foods. I added more to my own bowl and it was excellent!! I think I will add more shrimp and use 2 roasted red bell peppers next time. Thanks for the wonderful and healthy recipe.
★★★★★
Lindsay Cotter says
February 19, 2018 at 12:06 PMOh yum!! Love the roasted sweet potato addition! Thanks for feed back stephanie!
Lindsay Cotter says
March 1, 2018 at 10:18 AMthis is US recipe. But 2 cups is around 475-500ml. Does that help?
Rebecca I says
March 26, 2018 at 2:33 PMLooks delicious – can’t wait to make it. Question – when you roast the red pepper, do you take the seeds out first? Or after? Or do you leave them in and blend the whole thing? Thanks!
Lindsay Cotter says
March 26, 2018 at 3:48 PMI roasted the peppers whole, then you peel them after, discard to core, top, and then blend. I kept some seeds in but the ones that were hanging out after I pulled the core out, I just discarded. Does that make sense?
Stacy says
April 5, 2018 at 9:40 PMMade this as written and it made two dinner size servings. To get 4-5, it will be very small cups. I ate it as a meal.
Lindsay Cotter says
April 5, 2018 at 10:46 PMThanks for the update. So strange, it made 3-5 large bowls for us I will for sure put that in the notes. I appreciate the feedback Stacy
Alicia says
April 18, 2018 at 8:23 PMMade this shrimp soup this week (used just over half of the cayenne and hot pepper flakes, no bbq sauce and 2 bell peppers) and my husband and I loved it. Hub said it tasted way better than what is served at specialty soup restaurants in downtown Toronto that he has frequented. Another of yours has made it into our regular rounds 🙂 Thanks for what you do!!
★★★★★
Lindsay Cotter says
April 18, 2018 at 11:13 PMOh this makes me so happy Alicia! Thank you for that wonderful feedback. I appreciate it!
Kim says
June 9, 2018 at 11:37 AM1 tbsp oil plus your garlic & shallot.
Sautee on medium until fragrant. Add in the peeled shrimp and water.
This was written this way.
Lindsay Cotter says
June 9, 2018 at 12:03 PMthanks Kim!
Kate says
August 18, 2018 at 6:01 AMI LOVE this recipe. I live in Kenya and this soup is perfect, especially on these cold wintery nights! Thanks for sharing this recipe.
★★★★★
Lindsay Cotter says
August 18, 2018 at 3:55 PMOh yay! So glad. Thanks for sharing that with us Kate!
Mary says
November 3, 2018 at 12:33 PMI cut the spices in half and still too spicy for my taste…what can I do to reduce the heat in the rest of it?
Lindsay Cotter says
November 4, 2018 at 1:03 AMOh no! So sorry. Did you omit the red pepper flakes too? I would just sprinkle those on top, sparingly, to cut back on spice
Lindsay Cotter says
November 4, 2018 at 1:04 AMOh sorry I misunderstood. I would add more cream or broth and garlic to season.
Isa says
November 11, 2018 at 2:20 PMThis is basically a sweet and sour soup. Not a fan. Happy I read the comments and dialed (way) down the spices.
★★
Lindsay Cotter says
November 11, 2018 at 3:49 PMReally? Sorry to hear that. did you use red pepper flakes? Happy to help fix this for you!
Isa says
November 11, 2018 at 4:12 PMHi Lindsay! It’s just my personal taste. It’s very coconut flavored (duh!) and not for me. I’m guessing that for Thai food lovers it will be a hit! I used just a little bit of red peppers flakes and it was more than enough for me. Still happy I tried it!
Lindsay Cotter says
November 11, 2018 at 4:20 PMGot it! Understand and thanks for feedback. I have tried this with rice and almond milk. It’s not as creamy but it has less coconut taste that way. If you can handle real cream, go for it!
isa says
November 12, 2018 at 1:12 PMoops, I meant HOT and sour soup.
isabelle says
March 6, 2019 at 11:31 AMI’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!!
★★★★★
Lindsay Cotter says
March 7, 2019 at 1:09 PMMmm that’s the way to go! It definitely has some heat😉 happy you found a level that you like!❤️
Anne says
November 11, 2018 at 3:53 PMThis soup was fantastic! So flavorful
★★★★★
Katie says
January 2, 2019 at 12:13 PMThis 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 & double the peppers for a chunkier feel 🙂
★★★★★
Lindsay Cotter says
January 2, 2019 at 2:51 PMThat’s so great to hear, Katie! That sounds delicious, love those adjustments!
Bridget says
January 2, 2019 at 8:43 PMVery good! Lovely flavor.
★★★★★
Devon says
March 13, 2019 at 7:30 PMI 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.??! 😭
★
Lindsay Cotter says
March 13, 2019 at 10:17 PMOh no! Okay let me think. What type of coconut milk did you use? Was the water part of the can added vs just solid portion? Or did you use coconut drinking milk? I’m determined to help remedy this Devon 🙏
Shannon says
March 21, 2019 at 7:57 PMWow 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!
★★★★★
Lindsay Cotter says
March 22, 2019 at 12:30 PMI’m so glad! Love that the whole family liked it. Thanks for the feedback shannon!