Roasted Red Pepper Soup- made with just 10 ingredients, this creamy red pepper soup is simple to prepare and full of flavor. (vegan + gluten-free)
Did you know that a single cup of copped red bell pepper contains nearly 3 times the vitamin C of an orange? Red peppers are also a great source of vitamin A and antioxidants like capsanthin, making them skin-glowing nutrient powerhouses.
Bell peppers are in their prime right now, as summer comes to an end and we ease our way into fall. If you’re starting to feel that evening chill in the air, it’s the perfect time to cozy up with a batch of roasted red pepper soup!
Roasted Red Pepper Soup Ingredients + Substitutions
- Red Bell Peppers– Be sure to use red bell peppers as they are slightly sweeter (compared to green peppers). If you want to skip roasting peppers yourself, you can also use a jar of roasted red bell peppers.
- Onion, Celery, Carrot & Garlic- Creates a flavor base for the soup.
- Cumin & Chili Powder- These two seasonings provide depth and flavor. I use a mild chili powder but feel free to use whatever spice level you prefer.
- Coconut Milk- I like to use full fat for a super creamy texture but light coconut milk will also work.
- Lemon Juice- If you’ve made any of my soup recipes before then you know how much I love to finish it off with a squeeze of lemon juice. It adds a subtle brightens that brings everything together.
How to Make Roasted Red Pepper Soup
- Roast the bell peppers for 30-45 minutes. Allow to cool. Remove stems and any dark spots on the skin. Roughly chop.
- Sauté onion. Add celery, carrot, garlic, cumin and chili powder. Cook until vegetables are softened.
- Add cooked vegetables and peppers with broth to a blender. Blend until smooth.
- Pour back into pot. Stir in coconut milk and a squeeze of lemon. Cook until heated through.
- Season with salt & pepper, to taste. Serve warm and enjoy!
How to Amp Up the Protein
If you want to sneak in some protein, feel free to add the 4 cups broth to the pot along with 1 cup of red lentils and cook until softened. Then transfer the mixture to the blender with the peppers and blend until smooth. You may want to add a bit more broth, until it reaches your desired consistency.
More Cozy Fall Recipe Ideas
Roasted Red Pepper Soup
Made with just 10 ingredients, this creamy red pepper soup is simple to prepare and full of flavor. (vegan + gluten-free)
Servings: 4 bowls
- 5 red bell peppers, or sub 16-ounce jar roasted red peppers*
- 2 tablespoons extra virgin olive oil, divided
- 1½ cups finely chopped yellow onion, about 1 medium-sized onion
- 1 cup finely chopped carrot, 3-4 medium carrots, peeled
- 3-4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 3-4 cups vegetable broth, 3 cups for a thicker texture or 4 cups for a thinner texture
- 1 cup coconut milk, full fat or light, if preferred
- juice of 1 lemon
- salt & pepper, to taste
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Preheat the oven to 400°F. Line a baking sheet with parchment paper and arrange the peppers on the baking sheet. Lightly oil the outside of the bell peppers using 1 tablespoon of the olive oil. Roast in the oven for 30-45 minutes, until softened and brown on the edges. Remove from the oven and allow to cool for 15-20 minutes, until cool enough to handle. *You can also skip this step if you rather use a jar of roasted red bell peppers. Be sure to drain them before adding to the blender. (also see notes below)
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In a large pot, warm the remaining tablespoon of olive oil. Add the onion and cook for 3-4 minutes, until translucent. Add the carrot, celery, garlic, cumin and chili powder. Continue to cook for about 10 minutes, until vegetables have softened and spices are lightly toasted. Turn off heat and set aside.
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Once the peppers are cool enough to handle, remove the stem, seeds and any dark pieces of the outer skin. Roughly chop the remaining roasted pepper and set aside.
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In a blender, combine the cooked vegetables from the pot, chopped bell pepper, and vegetable broth. Blend until smooth. Pour back into the pot on the stovetop and bring to a simmer.
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Once the soup is simmering, pour in the coconut milk and lemon juice. Cook until heated through. Taste test and add salt to taste. Serve warm and enjoy!
*If you choose to used a jar of roasted red peppers, be sure to drain the excess liquid prior to adding to the blender. You can skip chopping them. You may also want to use just 3 cups of broth as the jar will be slightly less than 5 peppers. As a result the soup will be thinner.
Calories: 264kcal, Carbohydrates: 23g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 752mg, Potassium: 656mg, Fiber: 5g, Sugar: 12g, Vitamin A: 10535IU, Vitamin C: 198mg, Calcium: 55mg, Iron: 3mg
