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!
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.
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 or a creamy tomato soup really lends itself to a super smooth texture but when you've got something like a lentil soup or this healthy roasted 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.
Why we love this red pepper soup:
- It's a vegan soup which is bursting with healthy ingredients like beans, tomatoes and peppers
- It's really quick to make with the whole recipe taking less than half an hour to put together
- It's also super easy and takes just a few simple steps before you have a steaming hot bowl of soup on the table
- Finally, there are so many different ways you could try this soup from using different beans to adding protein so keep scrolling to see more ideas!
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. Use up leftovers in the roasted red pepper one pot pasta
- Cherry Tomatoes: The cooking helps to bring our their natural sweetness
- Spices: Smoked paprika, chilli flakes and cayenne help to make this broth so rich and warming. Use up some of these tasty spices in this lentil stew
- 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
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Red Pepper Soup Instructions:
This red pepper soup is so easy to make:
- 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.
- 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.
- Serve: With crusty bread and topped with nigella seeds.
Equipment you need to make this recipe...
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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
Expert tips for making red pepper soup:
- If you're struggling to get hold of fresh tomatoes or they're not in season then you could use tinned tomatoes instead
- You can use whatever beans you prefer, I had a mixture of butter beans and cannellini beans on hand but if you have something else then that's fine. Chickpeas would also work well
- If you're prefer to use homemade roasted red peppers then you can cut two peppers in half lengthways, scoop out the seeds and place cut side down on a baking sheet then roast in a 200°C/400°F oven for 30-40 minutes until completely charred. Put into a bowl and cover with a plate, leave to cool for half an hour then peel the peppers and chop for use in the soup
- I like this soup served sprinkled with nigella seeds and chopped coriander which are two of my favourite ingredients but another fresh herb like basil would also work
Is this 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 this recipe?
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 this soup?
This soup freezes well, simply pack up in containers and pop in the freeze for quick and easy dinners.
Spices for red pepper soup:
For this soup I used smoked paprika, chilli flakes and cayenne pepper for a delicious smoky and slightly spicy soup. If you want to try something a bit different then you could use a different chilli powder or aleppo pepper for that smokiness or add some dried thyme or oregano if you want a more herby flavour.
Want more? Try these other comforting soup recipes!
- Curried Pumpkin Soup
- Spicy Soup with Beans & Rice
- Red Thai Curry Chickpea Noodle Soup
- Vegetable Soup with Vegetarian Dumplings
- Easy Broccoli Cheddar Soup
- Hearty Chicken Vegetable Soup with Pasta and Beans
- Veggie Pesto Pasta Soup with Kale
Roasted Red Pepper Soup with White Beans
- 2 jarred Roasted Red Peppers roughly chopped
- 250 g Cherry Tomatoes roughly chopped
- 3 tablespoon Olive Oil
- 1 Onion chopped
- 4 cloves Garlic crushed
- 1 teaspoon Smoked Paprika
- ½ teaspoon Chilli Flakes
- 1 teaspoon 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
- Fresh Basil or Coriander chopped, to serve
- 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 and your choice of herb.
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