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Hands holding a bowl of Roasted Red Pepper Soup.

Roasted Red Pepper Soup Recipe (dairy free)

  • Author: Lindsay Cotter
  • 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.


Units Scale
  • 2 medium red bell peppers
  • 1 Tablespoon light olive oil
  • 1 1/2 to 1 2/3 cup diced onion or shallot
  • 2 teaspoons minced garlic
  • 13.6 ounce can light coconut milk
  • 2 1/2 to 3 cups chicken broth or vegetable broth (adjust to desired thickness)
  • 2 Tablespoons tapioca starch or cornstarch
  • 1/2 to 1 teaspoon red pepper flakes, to taste
  • 1/4 to 1/2 teaspoon cayenne pepper, to taste
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika (optional)
  • 1/2 teaspoon kosher salt or fine sea salt
  • 1/4 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.


Roasted Peppers

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



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