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!
Why We Love This Roasted Red Pepper Soup
We’re of the belief that a warm soup always hits the spot, but this red pepper soup is one of our favorites for countless reasons. So, we’ll just name a few!
- Made with simple, pantry staples, it’s a budget-friendly recipe.
- This soup features a variety of vegetables including red peppers, tomatoes, and onions for extra flavor and nutrients.
- You can keep it vegetarian or add seafood or chicken for extra protein.
- Leftovers store well, meaning you can add this roasted red pepper soup to your batch cooking rotation for easy meal prep.
Note: This recipe has been updated from our healing roasted red pepper bisque with shrimp (dairy free). We have adapted the recipe, removing the shrimp (it’s still optional) and adding tomatoes for a super nutrient-rich, creamy roasted red pepper and tomato soup. We think you’ll love it! But if you’re looking for the original recipe, please feel free to send us an email, and we’ll be happy to help!
Ingredients You’ll Need
For this roasted red pepper soup, we utilized simple, pantry staple ingredients and fresh produce for maximum flavor. Here’s what we used:
- Veggies – Red bell peppers, onions or shallots, and canned tomatoes combine for a savory base.
- Olive Oil – We recommend using light olive oil to sauté the onion and garlic as its mild flavor allows the veggies to truly shine through in the dish.
- Light Coconut Milk – This creates a smooth consistency and creamy flavor without the need for dairy.
- Broth – Chicken or vegetable broth is used to help thin out the soup without diluting its flavor.
- Tapioca Starch or Cornstarch – Used as a thickener.
- Spices – Red pepper flakes, cayenne pepper, smoked paprika, salt, and pepper combine to create a bold, smokey, slightly spicy red pepper soup.
- Optional Add-In: To make this roasted red pepper and tomato soup more bisque-like, feel free to add shrimp to the mix! (See recipe card below for complete details)
Nutritional Benefits of Red Bell Peppers
All bell peppers are highly nutritious, but we’re particularly fond of the red varieties!
Did you know a red bell pepper contains about 8 times the amount of vitamin A that is found in a green bell pepper?! (Source) Also, a single red bell pepper contains 169% of the RDA for vitamin C! Not to mention, they’re a great source of fiber and can help:
- Reduce the risk of cancer and heart disease
- Support healthy eyes
- Improve immunity
- Promote cognitive function and mental health
- Keep your skin healthy
How to Make Roasted Red Pepper Soup
This recipe requires a few steps to make, but trust us, it’s worth the effort. And, it’s super easy to do!
Roast the Red Peppers
- Roast. Place the peppers on a foil-lined baking sheet, and roast them in the oven, flipping them over halfway through.
- Peel. Once roasted and fully cooled, peel the skin from the peppers, slice off the stem, and remove the core. Then, dice them into pieces, and set them aside.
Prepare the Soup
- Sauté. Heat the oil in a large pot over medium heat, and sauté the garlic and onion until fragrant.
- Combine and Simmer. Add the coconut milk, broth, tapioca starch, and seasonings to the pot. Bring the ingredients to a boil, and let them simmer.
- Blend. Stir in the roasted bell peppers and crushed tomatoes, and use an immersion blender to blend the ingredients until a smooth texture is formed.
Note: If you don’t have an immersion blender, let the soup cool slightly. Then, working in batches, transfer it to a high-speed blender, and pulse until the ingredients are smooth and creamy.
- Boil. Bring the soup to a boil, and reduce the heat to a simmer. Let it cook uncovered until the broth has reduced and thickened, stirring occasionally.
- Garnish and Serve. Portion the soup into bowls, sprinkle fresh herbs and extra
Tips and Tricks for the Best Results
This roasted red pepper soup recipe is already super easy, but we’ve got a few additional tips to guarantee it turns out perfectly!
- Rotate the Peppers. Use tongs to rotate the red bell peppers in the oven as they roast to ensure all sides are browned. If needed, you can also set the oven to broil for the last few minutes of cooking.
- Use a High-Speed Blender. If you don’t have an immersion blender, let the soup cool slightly. Then, working in batches, transfer it to a high-speed blender, and pulse until the ingredients are smooth and creamy.
- Don’t Overcook. Pay attention to your soup as it simmers, and pull it from the heat as soon as your desired temperature is reached. Otherwise, it’s likely to overcook, and the flavors won’t shine through!
An elevated version of classic tomato soup, there’s nothing better than pairing this roasted red pepper soup with a warm gluten-free, dairy-free grilled cheese! However, it also tastes great with options like:
- Homemade Nut and Seed Paleo Bread
- Swiss Chard Salad Wraps with Apple Slaw (Vegan Option)
- Green Goddess Vegan Pasta Salad
- Crock Pot Chicken Salad Sliders (Mayo Free)
Frequently Asked Questions About Roasted Red Pepper Soup
We prefer to peel the peppers for a smoother consistency. However, you could leave the skins on, if you prefer.
Once fully cooled, leftovers can be transferred to an airtight container and stored in the fridge for up to 3 days.
Yes! You can store leftover red pepper soup in the freezer for up to 3 months.
More Gluten-Free, Dairy-Free Soup Recipes
If you enjoy this roasted red pepper soup, you won’t want to miss out on more of our favorites below!
Roasted Red Pepper Soup Recipe (dairy free)
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Gluten Free
This Roasted Red Pepper Soup recipe is intensely flavorful, extra creamy, and even comes with an option to add protein.
- 2 medium red bell peppers
- 1 Tablespoon light olive oil
- 1 ½ to 1 ⅔ cup diced onion or shallot
- 2 teaspoons minced garlic
- 13.6 ounce can light coconut milk
- 2 ½ to 3 cups chicken broth or vegetable broth (adjust to desired thickness)
- 2 Tablespoons tapioca starch or cornstarch
- ½ to 1 teaspoon red pepper flakes, to taste
- ¼ to ½ teaspoon cayenne pepper, to taste
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika (optional)
- ½ teaspoon kosher salt or fine sea salt
- ¼ teaspoon coarse ground black pepper
- 1 cup crushed canned tomatoes, drained
- Optional Bisque topping (from original recipe) – 6 to 8 ounces medium raw shrimp, peeled and deveined, tail off (see notes)
- Garnish – fresh chopped parsley or cilantro. Grated Parmesan, optional. Omit to keep dairy free.
- 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.
- 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.
Cooking Tip – An alternative to a hand blender (immersion blender) is a blender or food processor. The same results can be achieved by letting the soup cool a bit, then working in small batches, filling the blender halfway as the soup is hot. Be sure the lid is firmly in place before turning it on. Blend until creamy.
Substitute – For a bisque option (from original recipe), add shrimp and 1 Tablespoon water to a pot and cook for 6 to 8 minutes or until shrimp are pink and no longer translucent. Remove shrimp to a plate until the soup is finished then gently stir shrimp into the soup (Step 4). For a quick option use precooked shrimp & add it to the prepared soup to warm.
Storage Tips – Once cooled, store soup in the freezer in an airtight container or plastic freezer bag for up to 3 months.
The nutrition information below does not include protein.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Serving Size: 1 bowl
- Calories: 173
- Sugar: 9.6 g
- Sodium: 553.8 mg
- Fat: 9.9 g
- Saturated Fat: 5.8 g
- Carbohydrates: 20.5 g
- Fiber: 3.2 g
- Protein: 2.2 g
- Cholesterol: 0 mg
Keywords: easy soup, red pepper soup, dairy free soup, roasted red pepper, dairy free, gluten free
Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!
This was delicious! made it with scallops instead of shrimp and it was delicious! Thank you!
Oh I love the scallops idea! Thanks for feedback Tita!
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.
We definitely need to update that. We do like things spicy around here. Haha. Thanks for the tip Lindsay!
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
Thanks for the feedback Gean! I appreciate the tips.
The low format diet says not to use garlic and onions at all – even powders. Anything else you would recommend using instead of those?
I’ve used garlic and onion infused oil before. That should be allowed on low fodmap. Have you tried that? Check out Fody Foods!
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.
Oh glad to hear! Can you send me a screenshot of what you’re seeing when you print? email is [email protected]
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.
Oh good to know! thanks for your feedback Sarah!
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 ……
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!
Love it! extra nutrients for the win!
I make this recipe all the time and just want to say thanks!
I’m so glad! Thank you for taking your time to comment and tell me Caitlyn
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’m so glad! Love that the whole family liked it. Thanks for the feedback shannon!
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.??! ?
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 ?
Very good! Lovely flavor.
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 🙂
That’s so great to hear, Katie! That sounds delicious, love those adjustments!
This soup was fantastic! So flavorful
This is basically a sweet and sour soup. Not a fan. Happy I read the comments and dialed (way) down the spices.
Really? Sorry to hear that. did you use red pepper flakes? Happy to help fix this for you!
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!
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!
oops, I meant HOT and sour soup.
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!!
Mmm that’s the way to go! It definitely has some heat? happy you found a level that you like!❤️
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?
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
Oh sorry I misunderstood. I would add more cream or broth and garlic to season.
I LOVE this recipe. I live in Kenya and this soup is perfect, especially on these cold wintery nights! Thanks for sharing this recipe.
Oh yay! So glad. Thanks for sharing that with us Kate!
1 tbsp oil plus your garlic & shallot.
Sautee on medium until fragrant. Add in the peeled shrimp and water.
This was written this way.
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!!
Oh this makes me so happy Alicia! Thank you for that wonderful feedback. I appreciate it!
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.
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
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!
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?
this is US recipe. But 2 cups is around 475-500ml. Does that help?
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.
Oh yum!! Love the roasted sweet potato addition! Thanks for feed back stephanie!
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!
Wonderful! So glad! It’s even better the next day (with spices), in my opinion. Thanks for the feedback Gina!
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?
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?
This is the best soup I’ve ever eaten. I sort of want to take a bath in it. Oh. My. Heavens. So good.
Wonderful! So glad. I agree! I made it this week again too hehe
If you are on an anti-inflamitory diet…then would red peppers not be restrictive as all nightshade foods are not allowed?
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.
Wonderful! I will make this again and again. Thanks!
Hi, Sorry, what does the ddd mean in this step?
6. Next ddd in the coconut milk, broth, seasonings…
Oh good catch! That’s supposed to say add
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!!
Oh wonderful! So glad to hear Ashley! And I love the addition of sweet potatoes to thicken.
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?
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!
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
1 tbsp oil plus your garlic & shallot.
Sautee on medium until fragrant. Add in the peeled shrimp and water.
This was written this way.
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!
sorry to hear that. I will definitely take notes and adjust in recipe. Thanks
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.
Tara | Treble in the Kitchen
I think this soup would make ANYONE feel better 🙂
Shashi at RunninSrilankan
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!
seriously? did we all get the plague once our new president was elected? Haha, kidding. I know, I am bad.
YUM! I want a big bowl of this right NOW! 🙂
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!
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!
Susie @ Suzlyfe
Roasted red pepper is the bomb dot com, I love shrimp, and I love spice. Load me up.
Loading up coming your way. made with No rice. haha
Megan @ Skinny Fitalicious
Oh wow, this looks creamy and of course I love the nerdy nutrition!
we nerds gotta stick together! haha