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Home › Recipes › By Type › Stews and Soups
★★★★★80 Comments

Roasted Red Pepper Soup (Dairy-Free)

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by Lindsay Cotter Published: Feb 24, 2023

Dairy-FreeEgg-FreeGluten-FreeGrain-FreeLow-CarbNut-FreeVegetarianWhole30
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Roasted red pepper soup in a white bowl being held with two hands and in a large pot with wooden spoon.

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! 

Roasted Red Pepper Soup topped with herbs in a bowl.

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: 

Red peppers, red onions, coconut milk, crushed tomatoes and broth scattered on a kitchen counter.
  • 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: 

Roasted red pepper.
  • 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

  1. Roast. Place the peppers on a foil-lined baking sheet, and roast them in the oven, flipping them over halfway through. 
  2. 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. 
A roasted red pepper.
Two roasted red peppers.

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. 
The base of the Roasted Red Pepper Soup in a pot.
Roasted red peppers being added to the Roasted Red Pepper Soup base.
Roasted Red Pepper Soup in a pot.

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 
Roasted Red Pepper Soup in a bowl being stirred with a wooden spoon.

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! 

Serving Suggestions

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: 

two hands holding a bowl of roasted red pepper soup
  • 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

Should I peel the peppers? 

We prefer to peel the peppers for a smoother consistency. However, you could leave the skins on, if you prefer. 

How long does this soup stay fresh? 

Once fully cooled, leftovers can be transferred to an airtight container and stored in the fridge for up to 3 days.

Can I freeze this recipe?

Yes! You can store leftover red pepper soup in the freezer for up to 3 months.

Prep

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! 

  • Vegan Broccoli Cheese Soup
  • Creamy Carrot Tomato Soup 
  • Creamy Vegan Mushroom Soup 
  • Instant Pot Lasagna Noodle Soup
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Hands holding a bowl of Roasted Red Pepper Soup.

Roasted Red Pepper Soup Recipe (dairy free)


★★★★★

4.5 from 17 reviews

  • Author: Lindsay Cotter
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Gluten Free
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Description

This Roasted Red Pepper Soup recipe is intensely flavorful, extra creamy, and even comes with an option to add protein.


Ingredients

Units Scale
  • 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.

Instructions

Roasted Peppers

  1. Preheat the oven to 475 F and line a baking sheet with foil.
  2. 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.
  3. 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.

Soup

  1. Add olive oil to a large pot. Turn to medium heat and add the onion and garlic sauteing 3 minutes or until fragrant.
  2. 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.
  3. Stir in the roasted red bell peppers and crushed tomatoes. Using an immersion blender, carefully blend until smooth. (See notes for blender option.)
  4. 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).
  5. Serve and garnish with fresh herbs and extra seasoning, if desired.
  6. Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

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

Nutrition

  • 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

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!

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Categories: Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Low-Carb, Nut-Free, Stews and Soups, Stovetop, Vegetarian, Whole30 Tags: comfort food, dairy free, dairy free soups, gluten free, red pepper sauce, roasted red pepper soup, shrimp, soup, soup recipe, soups, vegan, Vegan Soup, vegetarian, Vegetarian Soup, whole30

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Roasted red pepper soup in a white bowl being held with two hands and in a large pot with wooden spoon.
Lindsay Cotter of Cotter Crunch

About Lindsay

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 Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Tita

    11/06/2022 at 8:19 PM

    This was delicious! made it with scallops instead of shrimp and it was delicious! Thank you!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      11/07/2022 at 5:20 PM

      Oh I love the scallops idea! Thanks for feedback Tita!

      Reply
  2. Lindsay

    11/02/2022 at 8:28 PM

    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.

    ★★★★

    Reply
    • Avatar photoLindsay Cotter

      11/03/2022 at 9:42 AM

      We definitely need to update that. We do like things spicy around here. Haha. Thanks for the tip Lindsay!

      Reply
  3. Gean

    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
    • Avatar photoLindsay Cotter

      01/30/2021 at 5:02 PM

      Thanks for the feedback Gean! I appreciate the tips.

      Reply
  4. Anne

    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
    • Avatar photoLindsay Cotter

      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
  5. Maureen Adras

    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
    • Avatar photoLindsay Cotter

      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 [email protected]
      xoxo

      Reply
  6. Sarah

    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

      01/31/2020 at 7:42 AM

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

      ★★★★★

      Reply
      • Avatar photoLindsay Cotter

        01/31/2020 at 10:24 AM

        Oh good to know! thanks for your feedback Sarah!

        Reply
  7. Jennifer Soucy

    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
  8. Andrea Hurst

    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
    • Avatar photoLindsay Cotter

      11/11/2019 at 9:53 AM

      Love it! extra nutrients for the win!

      Reply
  9. Caitlyn

    11/10/2019 at 8:39 AM

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

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      11/10/2019 at 9:21 AM

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

      Reply
  10. Shannon

    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
    • Avatar photoLindsay Cotter

      03/22/2019 at 12:30 PM

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

      Reply
  11. Devon

    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
    • Avatar photoLindsay Cotter

      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
  12. Bridget

    01/02/2019 at 8:43 PM

    Very good! Lovely flavor.

    ★★★★★

    Reply
  13. Katie

    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
    • Avatar photoLindsay Cotter

      01/02/2019 at 2:51 PM

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

      Reply
  14. Anne

    11/11/2018 at 3:53 PM

    This soup was fantastic! So flavorful

    ★★★★★

    Reply
  15. Isa

    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
    • Avatar photoLindsay Cotter

      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

        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
        • Avatar photoLindsay Cotter

          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

      11/12/2018 at 1:12 PM

      oops, I meant HOT and sour soup.

      Reply
      • isabelle

        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
        • Avatar photoLindsay Cotter

          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
  16. Mary

    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
    • Avatar photoLindsay Cotter

      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
    • Avatar photoLindsay Cotter

      11/04/2018 at 1:04 AM

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

      Reply
  17. Kate

    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
    • Avatar photoLindsay Cotter

      08/18/2018 at 3:55 PM

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

      Reply
  18. Kim

    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
    • Avatar photoLindsay Cotter

      06/09/2018 at 12:03 PM

      thanks Kim!

      Reply
  19. Alicia

    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
    • Avatar photoLindsay Cotter

      04/18/2018 at 11:13 PM

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

      Reply
  20. Stacy

    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
    • Avatar photoLindsay Cotter

      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
  21. Rebecca I

    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
    • Avatar photoLindsay Cotter

      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
  22. Avatar photoLindsay Cotter

    03/01/2018 at 10:18 AM

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

    Reply
  23. Stephanie

    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
    • Avatar photoLindsay Cotter

      02/19/2018 at 12:06 PM

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

      Reply
  24. Gina

    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
    • Avatar photoLindsay Cotter

      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
  25. Laura

    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
    • Avatar photoLindsay Cotter

      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
  26. April Brannan

    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

      01/05/2018 at 8:59 PM

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

      Reply
  27. Rani

    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

      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
  28. Meg McInnis

    10/23/2017 at 1:27 PM

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

    Reply
  29. CobyLyn

    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

      07/27/2017 at 5:16 PM

      Oh good catch! That’s supposed to say add

      Reply
    • Ashley

      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
      • Avatar photoLindsay Cotter

        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
  30. Sarah

    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

      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

        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

        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
  31. Marian

    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

      02/15/2017 at 11:33 PM

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

      Reply
  32. [email protected]

    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
  33. Tara | Treble in the Kitchen

    02/06/2017 at 10:24 AM

    I think this soup would make ANYONE feel better 🙂

    Reply
    • Cotter Crunch

      02/06/2017 at 11:28 PM

      for sure!!

      Reply
  34. Shashi at RunninSrilankan

    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

      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
  35. Annmarie

    02/06/2017 at 8:53 AM

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

    Reply
  36. Jen

    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

      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
  37. Susie @ Suzlyfe

    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

      02/07/2017 at 9:47 AM

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

      Reply
  38. Megan @ Skinny Fitalicious

    02/06/2017 at 6:13 AM

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

    Reply
    • Cotter Crunch

      02/07/2017 at 9:20 AM

      we nerds gotta stick together! haha

      Reply

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Lindsay Cotter of Cotter Crunch

About Lindsay

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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