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Are you ready for a comforting and mouth-watering roasted red pepper soup? Made with charred red peppers, onions, garlic, sun-dried tomatoes, and spices, it is rich in flavour and has a creamy consistency. Perfect for fall/winter nights.
I baked some amazing nori flavoured croutons to go with my bowl of roasted red pepper soup, which you can see in the image above. They were a great combination.
Why you will love this roasted red pepper soup
I am a perfectionist when it comes to soups. I have tried and perfected this soup and can confidently say that the ingredients and flavours marry perfectly. It is bound to blow your mind.
Who doesn’t love a warm bowl of insanely delicious soup? Not me.
This roasted red pepper soup:
- requires simple ingredients and is super easy to make
- comes together in less than an hour
- is vegan, gluten-free (if you use gluten-free croutons) and dairy-free
- is PURE DELICIOUSNESS that is sure to win your heart
Ingredients
- Red peppers – use Romano peppers or Bell peppers or both
- Cumin seeds
- Onion
- Garlic – use fresh garlic (and not garlic powder) for the best flavour
- Extra virgin olive oil
- Tomato paste
- Sun-dried tomato paste – Sun-dried tomatoes will also work
- Kashmiri red chilli powder – gives a deep red colour and mild heat. Regular chilli powder will also work.
- Coriander powder
- vegetable stock (I used Kallo organic vegetable stock cube mixed with boiling water)
- full-fat canned coconut milk
How to make roasted red pepper soup
Roast the peppers in the oven till they are lightly charred.
Before and after roasting red peppers in the oven:
We’ll be making a solid soup base: onions, garlic and tomato paste.
Then go in the delicious roasted peppers, sun-dried tomato paste, spices, salt, vegetable stock and coconut milk.
Let the magic happen – the peppers will soften, and the flavours blend perfectly, giving it a rich orange colour.
Blend using an immersion blender or blitz in a blender and season with some salt and pepper if required.
Pour some into a bowl. Drizzle some coconut cream and olive oil. Add some fresh basil and enjoy with crusty bread or some freshly baked croutons. YUMMY!!
Variations
- Spicy – add more chilli powder or saute some freshly chopped green chilli along with the onion and garlic for some additional heat.
- Drizzle some nutritional yeast on your soup for a cheesy flavour.
What to serve with this roasted red pepper soup
What you serve with the soup adds to the overall taste profile. This soup pairs exceptionally well with:
- croutons – plain, cheesy, garlicky, spicy or nori seasoning are some of my favourites. Use gluten-free bread if necessary. See full recipe for easy homemade vegan croutons.
- grilled cheese
- grilled sourdough bread
- crusty bread
Garnish ideas
Croutons
Crispy shallots
Sour cream, fresh cream or coconut cream for a vegan option
Herbs such as coriander or parsley
Crumbled tortilla chips
A drizzle of pesto
Sage leaves tossed in butter
Roasted chickpeas
Storage
Store leftovers in an airtight container in the fridge for 4-5 days or in the freezer for up to a month.
How to make the best roasted red pepper soup every time
- Use fresh garlic and not garlic powder- important for the fresh flavour profile.
- Use high-quality extra virgin olive oil to saute ingredients in the pot and drizzle on the soup. It gives the soup a rich flavour.
- Use instant homemade coriander powder for a greater depth of flavour – Dry roast coriander seeds on low flame. Let cool and grind using a mortar and pestle to make fresh coriander powder.
- Use full-fat canned coconut milk for a creamy, velvety texture. Do not use the coconut milk from a carton, it has less fat and more water, which could make the soup watery.
- Always serve your soup hot. I mean, who likes a boring, cold soup?
If you try this recipe, please let me know in the comments and don’t forget to leave a rating. I love hearing from you!
Roasted red pepper soup recipe
Roasted red pepper soup
Ingredients
- 1 teaspoon cumin seeds
- 1 large white onion finely chopped
- 2 medium-sized garlic cloves finely chopped or minced
- 2 tablespoon extra virgin olive oil
- 1.5 teaspoon tomato paste
- 2 teaspoon sun-dried tomato paste
- 1 teaspoon salt
- ½ teaspoon Kashmiri red chilli powder sub with regular chilli powder
- ¾ teaspoon coriander powder
- 200 ml vegetable stock I used Kallo organic vegetable stock cube mixed with boiling water
- 150 ml canned full-fat coconut milk
To roast
- 5 large red peppers roughly sliced
- extra virgin olive oil to drizzle
- ½ teaspoon salt
- ½ teaspoon pepper
Toppings optional
- 1 teaspoon coconut cream
- ½ teaspoon extra virgin olive oil
- fresh basil for garnish
- croutons
Instructions
- Preheat the oven to 400F/200C fan setting and line a baking tray with parchment paper.
- Add red peppers to the tray. Drizzle with olive oil and season with salt and pepper. Mix well and cook for 22-24 minutes until the peppers are slightly charred.
- Heat olive oil in a medium-sized pot and add cumin seeds. Add onions and fry for 3 to 4 minutes till they are translucent. Add garlic, mix well and cook for a minute.
- Add tomato paste. Stir well and cook for about 2 minutes.
- Transfer the roasted peppers to the pot. Add sundried tomato paste, salt, chilli powder, and coriander powder and mix well till the peppers are well coated with the spices.
- Pour the vegetable stock and coconut milk and let the soup simmer for 10 minutes. Turn off the heat and blend till smooth using an immersion blender.
- Taste and adjust the seasoning. Add more salt or pepper, if required, at this stage.
- Transfer to a serving bowl. Drizzle some olive oil and coconut cream. Serve with some crusty bread or crunchy croutons. Enjoy!
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