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Home › Recipes › By Diet › Dairy Free

Healing Roasted Red Pepper Bisque with Shrimp {Dairy Free}

by Lindsay Cotter · 02/06/2017

GFDairy FreeLow CarbJump to Video
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★★★★ 3.8 from 97 reviews

Roasted 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. 
This creamy roasted red bell pepper shrimp bisque is dairy free, paleo, and totally delicious! A spicy bisque with healing immunity boosting nutrients. Perfect for cold weather or 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. Whole 30 compliant.

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.
This creamy roasted red pepper bisque with Shrimp is dairy free, paleo, and totally delicious! A spicy bisque with healing immunity boosting nutrients. Perfect for cold weather or 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. Whole 30 compliant. !

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.

roasted red pepper

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.

This creamy roasted red pepper bisque with Shrimp is dairy free, paleo, and totally delicious! A spicy bisque with healing immunity boosting nutrients. Perfect for cold weather or 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. Whole 30 compliant. !

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).

This creamy roasted red pepper bisque with Shrimp is dairy free, paleo, and totally delicious! A spicy bisque with healing immunity boosting nutrients. Perfect for cold weather or 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. Whole 30 compliant. !

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.

whole roasted red bell pepper

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.

This creamy roasted red pepper bisque with Shrimp is dairy free, paleo, and totally delicious! A spicy bisque with healing immunity boosting nutrients. Perfect for cold weather or 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. Whole 30 compliant. !

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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This creamy roasted red pepper bisque with Shrimp is dairy free, paleo, and totally delicious! A spicy bisque with healing immunity boosting nutrients. Perfect for cold weather or 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. Whole 30 compliant! | CotterCrunch.com

Healing Roasted Red Pepper Shrimp Bisque + VIDEO


★★★★

3.8 from 97 reviews

  • Author: Lindsay Cotter
  • Total Time: 50 minutes
  • Yield: 4 cups 1x
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Description

Healing Roasted Red Pepper Bisque with Shrimp {Whole 30 friendly, Dairy Free, and Paleo}


Ingredients

Scale
  • 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
  • Fresh Cilantro and extra spicy pepper (like jalapeno) to garnish

Instructions

  1. Preheat oven to 475 F.
  2. Place red bell pepper(s) on baking sheet.
  3. Roast peppers at 475 F for 10 minutes rotating to each side, about 15-20 minutes total
  4. Broil last 2-3 minutes. Remove from oven. Cool. Remove skin from peppers and slice off the stem.

In the Soup Pot:

  1. 1 tbsp oil plus your garlic & shallot.
  2. Saute on medium until fragrant. Add in the peeled shrimp and water.
  3. 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).
  4. Add in your salt/pepper. Stir all together.
  5. Remove shrimp, place in bowl or plate.
  6. 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)
  7. Place liquid and roasted red pepper in high speed blender or use an immersion hand blender.*
  8. Blend until creamy.
  9. Add the soup back to stock pot. Bring to light boil. Reduce 10-20 minutes.
  10. Add shrimp back in last and keep warm until ready to serve.
  11. Serve and garnish with fresh cilantro and extra peppers if desired i.e. jalapenos.
  12. Season each bowl with more salt/pepper and red chili flakes to taste.

Notes

 

  • 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.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • 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

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

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.

This creamy roasted red pepper bisque with Shrimp is dairy free, paleo, and totally delicious! A spicy bisque with healing immunity boosting nutrients. Perfect for cold weather or 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. Whole 30 compliant. !

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!

LC

 

 

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Categories: Dairy Free, Gluten Free, Has Video, Low Carb, Stews and Soups, Whole 30 Tags: shrimp, soups, whole30

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Gean says

    01/30/2021 at 7:54 AM

    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

    ★★★★

    Reply
    • Lindsay Cotter says

      01/30/2021 at 5:02 PM

      Thanks for the feedback Gean! I appreciate the tips.

      Reply
  2. Anne says

    10/18/2020 at 11:42 AM

    The low format diet says not to use garlic and onions at all – even powders. Anything else you would recommend using instead of those?

    Reply
    • Lindsay Cotter says

      10/18/2020 at 12:32 PM

      I’ve used garlic and onion infused oil before. That should be allowed on low fodmap. Have you tried that? Check out Fody Foods!

      Reply
  3. Maureen Adras says

    08/20/2020 at 4:07 PM

    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.

    ★★★★★

    Reply
    • Lindsay Cotter says

      08/20/2020 at 4:41 PM

      Oh glad to hear! Can you send me a screenshot of what you’re seeing when you print? email is lindsay@cottercrunch.com
      xoxo

      Reply
  4. Sarah says

    01/31/2020 at 7:40 AM

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

    ★★★★★

    Reply
    • Sarah says

      01/31/2020 at 7:42 AM

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

      ★★★★★

      Reply
      • Lindsay Cotter says

        01/31/2020 at 10:24 AM

        Oh good to know! thanks for your feedback Sarah!

        Reply
  5. Jennifer Soucy says

    11/23/2019 at 4:18 PM

    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 ……

    ★★★★★

    Reply
  6. Andrea Hurst says

    11/10/2019 at 5:35 PM

    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!

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/11/2019 at 9:53 AM

      Love it! extra nutrients for the win!

      Reply
  7. Caitlyn says

    11/10/2019 at 8:39 AM

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

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/10/2019 at 9:21 AM

      I’m so glad! Thank you for taking your time to comment and tell me Caitlyn

      Reply
  8. Shannon says

    03/21/2019 at 7:57 PM

    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!

    ★★★★★

    Reply
    • Lindsay Cotter says

      03/22/2019 at 12:30 PM

      I’m so glad! Love that the whole family liked it. Thanks for the feedback shannon!

      Reply
  9. Devon says

    03/13/2019 at 7:30 PM

    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.??! ?

    ★

    Reply
    • Lindsay Cotter says

      03/13/2019 at 10:17 PM

      Oh 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 ?

      Reply
  10. Bridget says

    01/02/2019 at 8:43 PM

    Very good! Lovely flavor.

    ★★★★★

    Reply
  11. Katie says

    01/02/2019 at 12:13 PM

    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 & double the peppers for a chunkier feel 🙂

    ★★★★★

    Reply
    • Lindsay Cotter says

      01/02/2019 at 2:51 PM

      That’s so great to hear, Katie! That sounds delicious, love those adjustments!

      Reply
  12. Anne says

    11/11/2018 at 3:53 PM

    This soup was fantastic! So flavorful

    ★★★★★

    Reply
  13. Isa says

    11/11/2018 at 2:20 PM

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

    ★★

    Reply
    • Lindsay Cotter says

      11/11/2018 at 3:49 PM

      Really? Sorry to hear that. did you use red pepper flakes? Happy to help fix this for you!

      Reply
      • Isa says

        11/11/2018 at 4:12 PM

        Hi 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!

        Reply
        • Lindsay Cotter says

          11/11/2018 at 4:20 PM

          Got 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!

          Reply
    • isa says

      11/12/2018 at 1:12 PM

      oops, I meant HOT and sour soup.

      Reply
      • isabelle says

        03/06/2019 at 11:31 AM

        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!!

        ★★★★★

        Reply
        • Lindsay Cotter says

          03/07/2019 at 1:09 PM

          Mmm that’s the way to go! It definitely has some heat? happy you found a level that you like!❤️

          Reply
  14. Mary says

    11/03/2018 at 12:33 PM

    I 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?

    Reply
    • Lindsay Cotter says

      11/04/2018 at 1:03 AM

      Oh no! So sorry. Did you omit the red pepper flakes too? I would just sprinkle those on top, sparingly, to cut back on spice

      Reply
    • Lindsay Cotter says

      11/04/2018 at 1:04 AM

      Oh sorry I misunderstood. I would add more cream or broth and garlic to season.

      Reply
  15. Kate says

    08/18/2018 at 6:01 AM

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

    ★★★★★

    Reply
    • Lindsay Cotter says

      08/18/2018 at 3:55 PM

      Oh yay! So glad. Thanks for sharing that with us Kate!

      Reply
  16. Kim says

    06/09/2018 at 11:37 AM

    1 tbsp oil plus your garlic & shallot.
    Sautee on medium until fragrant. Add in the peeled shrimp and water.
    This was written this way.

    Reply
    • Lindsay Cotter says

      06/09/2018 at 12:03 PM

      thanks Kim!

      Reply
  17. Alicia says

    04/18/2018 at 8:23 PM

    Made 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!!

    ★★★★★

    Reply
    • Lindsay Cotter says

      04/18/2018 at 11:13 PM

      Oh this makes me so happy Alicia! Thank you for that wonderful feedback. I appreciate it!

      Reply
  18. Stacy says

    04/05/2018 at 9:40 PM

    Made 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.

    Reply
    • Lindsay Cotter says

      04/05/2018 at 10:46 PM

      Thanks 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

      Reply
  19. Rebecca I says

    03/26/2018 at 2:33 PM

    Looks 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!

    Reply
    • Lindsay Cotter says

      03/26/2018 at 3:48 PM

      I 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?

      Reply
  20. Lindsay Cotter says

    03/01/2018 at 10:18 AM

    this is US recipe. But 2 cups is around 475-500ml. Does that help?

    Reply
  21. Stephanie says

    02/19/2018 at 4:24 AM

    Wow!!! 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.

    ★★★★★

    Reply
    • Lindsay Cotter says

      02/19/2018 at 12:06 PM

      Oh yum!! Love the roasted sweet potato addition! Thanks for feed back stephanie!

      Reply
  22. Gina says

    02/18/2018 at 4:48 PM

    Just 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!

    ★★★★★

    Reply
    • Lindsay Cotter says

      02/18/2018 at 7:04 PM

      Wonderful! So glad! It’s even better the next day (with spices), in my opinion. Thanks for the feedback Gina!

      Reply
  23. Laura says

    02/03/2018 at 1:00 AM

    Would 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?

    Reply
    • Lindsay Cotter says

      02/03/2018 at 11:41 AM

      You 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?

      Reply
  24. April Brannan says

    01/05/2018 at 2:12 PM

    This is the best soup I’ve ever eaten. I sort of want to take a bath in it. Oh. My. Heavens. So good.

    Reply
    • Cotter Crunch says

      01/05/2018 at 8:59 PM

      Wonderful! So glad. I agree! I made it this week again too hehe

      Reply
  25. Rani says

    12/22/2017 at 9:09 PM

    If you are on an anti-inflamitory diet…then would red peppers not be restrictive as all nightshade foods are not allowed?

    Reply
    • Cotter Crunch says

      12/22/2017 at 9:27 PM

      It 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.

      Reply
  26. Meg McInnis says

    10/23/2017 at 1:27 PM

    Wonderful! I will make this again and again. Thanks!

    Reply
  27. CobyLyn says

    07/27/2017 at 5:13 PM

    Hi, Sorry, what does the ddd mean in this step?
    6. Next ddd in the coconut milk, broth, seasonings…

    Reply
    • Cotter Crunch says

      07/27/2017 at 5:16 PM

      Oh good catch! That’s supposed to say add

      Reply
    • Ashley says

      01/14/2018 at 6:24 PM

      I 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!!

      Reply
      • Lindsay Cotter says

        01/14/2018 at 8:22 PM

        Oh wonderful! So glad to hear Ashley! And I love the addition of sweet potatoes to thicken.

        Reply
  28. Sarah says

    05/11/2017 at 10:25 AM

    This 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?

    Reply
    • Cotter Crunch says

      05/11/2017 at 11:58 AM

      Hi 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!

      Reply
      • Sarah says

        05/12/2017 at 10:09 AM

        Oh 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

        Reply
      • Kim says

        06/09/2018 at 11:36 AM

        1 tbsp oil plus your garlic & shallot.
        Sautee on medium until fragrant. Add in the peeled shrimp and water.
        This was written this way.

        Reply
  29. Marian says

    02/15/2017 at 11:28 PM

    I 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!

    Reply
    • Cotter Crunch says

      02/15/2017 at 11:33 PM

      sorry to hear that. I will definitely take notes and adjust in recipe. Thanks

      Reply
  30. Meghan@CleanEatsFastFeets says

    02/13/2017 at 5:08 PM

    Since 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.

    Reply
  31. Tara | Treble in the Kitchen says

    02/06/2017 at 10:24 AM

    I think this soup would make ANYONE feel better 🙂

    Reply
    • Cotter Crunch says

      02/06/2017 at 11:28 PM

      for sure!!

      Reply
  32. Shashi at RunninSrilankan says

    02/06/2017 at 9:26 AM

    Haha – 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!

    Reply
    • Cotter Crunch says

      02/07/2017 at 9:53 AM

      seriously? did we all get the plague once our new president was elected? Haha, kidding. I know, I am bad.

      Reply
  33. Annmarie says

    02/06/2017 at 8:53 AM

    YUM! I want a big bowl of this right NOW! 🙂

    Reply
  34. Jen says

    02/06/2017 at 6:51 AM

    This 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!

    Reply
    • Cotter Crunch says

      02/07/2017 at 9:48 AM

      oh 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!

      Reply
  35. Susie @ Suzlyfe says

    02/06/2017 at 6:34 AM

    Roasted red pepper is the bomb dot com, I love shrimp, and I love spice. Load me up.

    Reply
    • Cotter Crunch says

      02/07/2017 at 9:47 AM

      Loading up coming your way. made with No rice. haha

      Reply
  36. Megan @ Skinny Fitalicious says

    02/06/2017 at 6:13 AM

    Oh wow, this looks creamy and of course I love the nerdy nutrition!

    Reply
    • Cotter Crunch says

      02/07/2017 at 9:20 AM

      we nerds gotta stick together! haha

      Reply

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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Reader Favorites

  • photo collage of dairy-free gluten-free anti-inflammatory meal plan recipes
    Anti-Inflammatory Meal Plan {Dairy Free, Gluten-Free Recipes & Tips}
  • cinnamon bites in bowl - no bake protein bites
    Cinnamon Vanilla Protein Breakfast Bites + Video
  • bowl of vegan kale soup with curried vegetables
    Curried Cauliflower Rice Kale Soup {Vegan, Whole30}
  • gluten free roux pin
    How to Make Gluten Free Roux for Keto Sauces + Soups
  • stack of dried orange slices on white background
    Dried Orange Slices (Oven or Dehydrator)
  • overhead photo: cranberry balsamic chicken on a baking sheet with serving spoon
    Cranberry Balsamic Roasted Chicken {Paleo} + VIDEO
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