Roasted Red Pepper Soup with White Beans

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This roasted red pepper soup is rich and comforting thanks to the coconut milk and smoked paprika. It’s a delicious winter warmer that’s suitable for vegans.

I am obsessed with this soup. It’s so warming and smoky, it’s possibly one of my favourite recipes of the year…just sneaking in a couple of days before the end of 2018!

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Roasted red pepper soup in a bow with bread on a white wooden surface

Overhead shot of roasted red pepper soup in a white bowl with herbs and garlic on a white wooden background

Guys, it’s been a minute since Christmas so let’s just catch up. We had a lovely time over at my sister’s place with my parents and my nieces and brother in law. It was half super chill and half insanely hectic thanks to my niece’s massive over excitement.

We got some brilliant presents including lots of food related bits and bobs and some new camera equipment which I’m excited to try!

I hope you had a lovely relaxing time and are now ready for some amazing healthy recipes like this soup. I am so excited for everything we’ve got coming in 2019, it’s going to be a delicious year.

Overhead shot of two bowls of roasted red pepper soup with bread on a white wooden background

Side on shot of roasted red pepper soup with spoons

Are you team smooth or chunky when it comes to soup? I can take a bit of both to be honest. Something like this spicy chipotle cheddar sweet potato soup really lends itself to a super smooth texture but when you’ve got something like this healthy roasted red pepper soup it’s perfect for keeping all that texture.

I love the bite of the beans with the roasted peppers and that super rich and flavourful broth. It makes you feel like you’re eating something pretty filling and comforting especially when served with a big crusty loaf of bread. 

I also love using coconut milk in the broth. It makes it so creamy while still keeping the whole thing light and dairy free so everyone can enjoy it.

Overhead shot of roasted red pepper soup on a white wooden background with bread

Close up of roasted red pepper soup in a white bowl with bread and herbs

Roasted Red Pepper Soup Ingredients:

All you need to make this soup is a few healthy ingredients:

  • Roasted Red Peppers: You could totally make your own but I like to use jarred and think they taste just as good
  • Cherry Tomatoes: The cooking helps to bring our their naturally sweetness
  • Spices: Smoked paprika, chilli flakes and cayenne help to make this broth so rich and warming
  • Coconut Milk: Helps to create a super creamy and comforting soup
  • White Beans: I used a mixture of cannellini beans and butter beans but use whatever bean you like best

Overhead shot of roasted red pepper soup in a white bowl on a white wooden background

Side on shot of roasted red pepper soup in a white bowl with bread in the background

Roasted Red Pepper Soup Instructions:

This red pepper soup is so easy to make:

  1. Fry the tomatoes and spices: Heat the olive oil and fry the onion then the garlic, cherry tomatoes, smoked paprika, cayenne and chilli flakes. Season.
  2. Simmer: Add the peppers, coconut milk and stock and bring to a simmer. Cook for 10 minutes then add the beans and cook for another 5 minutes.
  3. Serve: With crusty bread and topped with nigella seeds.

Equipment you need to make this recipe…

Overhead shot of roasted red pepper soup on a white wooden background with herbs and spoons

Side on shot of roasted red pepper soup with bread and herbs

Roasted Red Pepper Soup Variations:

  • Try adding more veggies: You could easily add more vegetables to this recipe and make it even healthier! Sweet potato or kale would be delicious
  • Spice it up: Ramp up the chilli flakes if you want to get even more of a kick
  • Add some protein: If you can’t go without the meat then this would work well with some cooked chicken stirred through or even a little chorizo

Overhead shot of roasted red pepper soup on a white wooden background

Two bowls of roasted red pepper soup with herbs on a white wooden background with bread

Is roasted red pepper soup healthy?

This soup is really healthy. It’s also suitable for vegans and it’s gluten free so pretty much everyone can enjoy it!

How to serve roasted red pepper soup?

This soup is perfectly filling as it is, really all you need is a loaf of crusty bread to soak up all that incredible broth, it really does taste amazing!

Can you freeze roasted red pepper soup?

This soup freezes well, simply pack up in containers and pop in the freeze for quick and easy dinners.

Overhead shot of roasted red pepper soup with herbs and garlic on a white wooden background

Side on shot of a bowl of roasted red pepper soup on a white wooden background with bread

Want more? Try these other comforting soup recipes!

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS ROASTED RED PEPPER SOUP WITH WHITE BEANS?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Cheesy Roasted Red Pepper One Pot Pasta

Use up leftover roasted red peppers in this super easy pasta

This Cheesy Roasted Red Pepper One Pot Pasta comes together in 20 minutes and is full of comforting cream cheese and the smoky flavour of roasted red peppers.

Pressure Cooker Smoky Lentil Stew

Those smoky spices work perfectly in this warming stew

Bowl of pressure cooker smoky lentil stew

Roasted red pepper soup in a bow with bread on a white wooden surface

Roasted Red Pepper Stew with White Beans

This roasted red pepper soup is rich and comforting thanks to the coconut milk and smoked paprika. It's a delicious winter warmer that's suitable for vegans.
4.67 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Mediterranean
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 323kcal
Author: Amy

Ingredients

  • 2 jarred Roasted Red Peppers roughly chopped
  • 250 g Cherry Tomatoes roughly chopped
  • 3 tbsp Olive Oil
  • 1 Onion chopped
  • 4 cloves Garlic crushed
  • 1 tsp Smoked Paprika
  • 1/2 tsp Chilli Flakes
  • 1 tsp Cayenne Pepper
  • 1 400g tin Coconut Milk
  • 150 ml Vegetable Stock
  • 3 400g tins White Beans drained and rinsed
  • Salt and Pepper
  • Nigella Seeds to serve
  • Bread to serve
  • Coriander to serve

Instructions

  • Heat the olive oil over a medium heat and add the onion, fry for 5 minutes then add the garlic cloves, cherry tomatoes, smoked paprika, cayenne and chilli flakes and cook for another couple of minutes. Season well.
  • Add the roasted peppers, coconut milk and vegetable stock and simmer for 10 minutes. Add the beans and cook for another 5 minutes. Check for seasoning and add more salt and pepper if needed. Serve with crusty bread and sprinkled with nigella seeds.
Nutrition Facts
Roasted Red Pepper Stew with White Beans
Amount Per Serving
Calories 323 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 20g 100%
Sodium 183mg 8%
Potassium 428mg 12%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 3g 6%
Vitamin A 17.9%
Vitamin C 22.8%
Calcium 3.7%
Iron 22.2%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.
 
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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4 Comments

  • Reply
    Meredith | Earth & Oven
    30/12/2018 at 3:35 AM

    Thanks for the mention! Smoky bean soups have a special place in my heart 🙂 -Mere

  • Reply
    Bee - Bites 'N Pieces
    17/01/2019 at 8:40 PM


    Great recipe! I featured it in a recipe roundup here: https://bitesnpieces.co/best-winter-soup-recipes/

    • Reply
      Amy
      18/01/2019 at 10:55 AM

      Thanks so much Bee!

  • Reply
    Stephanie
    10/02/2019 at 4:52 PM


    This came out spicer than I expected. 1 tsp of cayenne seemed like a lot so I only used 1/2 tsp and it’s still spicy. Next time I will definitely omit the chili flakes. Otherwise it’s delicious. I will enjoy this all week long.

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