Roasted Red Pepper Soup

4.0/5 rating (1 votes)
Roasted Red Pepper Soup

Out of the blue my husband walked in the kitchen and asked me to make Roasted Red Pepper soup.  I said sure but where did that come from.  In the 12 years we have been together I never made it for him.  

We had our friends over for dinner and everyone was moaning while taking a spoon full. The coconut cream that I added to the top made the soup very creamy and delicious!  

You can make this soup in less than 30 minutes!

Tip:  I always leave a can of coconut milk in my refrigerator.  The top creates a cream to use for the top and use the liquid for another recipe or a smoothie!




  • 2 teaspoons coconut oil
  • 1 large yellow onion, chopped
  • 2 clove garlic, chopped
  • 2 jars (16 ounce) roasted red peppers, drained
  • 2 1/2 cups chicken or vegetable broth, low sodium
  • 1/2 teaspoon sea salt
  • 1 teaspoon basil
  • 1/2 cup coconut cream plus more for the topping


  1. In a large pot or Dutch oven add in coconut oil.  Add in onions and cook over medium heat for about 3 minutes.  

  2. Add in garlic and peppers.  Cook for about 2 minutes then remove from heat.

  3. Add about 1 cup of broth in your blender then add onions, garlic and peppers to puree.  Pour back into the pan then add in remaining broth, salt, basil and bring to a high simmer. 

  4. Stir in coconut cream and keep warm until ready to serve.  Dollop more coconut cream after you ladle the soup into each bowl.  Enjoy

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