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