Roasted Red Pepper Soup

Roasted Red Pepper Soup is a smooth, slightly smoky vegetarian soup that balances sweetness from roasted peppers with subtle heat and warm spices. Coconut milk adds a creamy texture without heaviness, while garlic, shallots, and spices like cumin and smoked paprika round out the flavor. It’s a simple, one-pot recipe that works well as a light meal or starter, and can be adjusted for thickness or spice level depending on preference.

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Ingredients

• cayenne pepper to taste(14-1/2 tsp)

• 1/4 tsp. cumin

• 1/4 tsp. smoked paprika

• 1/2 tsp fine kosher salt

• 1/4 tsp black pepper

• 1 cup crushed canned tomatoes , drained.

• Garnishes- fresh chopped parsley, grated parmesan

• 2 medium red peppers

• 1 Tbl. olive oil

• 1 shallot diced(about 1.5-1.75 cups)

• 2 teaspoons minced garlic

• 14 oz light coconut milk

• 2.5-3 cups chicken or vegetable broth( adjust to desired thickness)

• 2 Tbl. tapioca or corn starch

• red pepper flakes to taste

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1. Preheat oven to 475 degrees and line a baking sheet with foil.

2. Place bell peppers on sheet and place in ovento roast for 15-25 minutes. Rotate halfway through. may broil for 2-3 minutes for extra charring.

   SOUP:

3. Add olive oil to a large pot. using medium heat add onions and garlic and sauté about 3 minutes until fragrant.

4. In same pot, combine coconut milk, broth, starch, and all seasonings. Bring to a light boil and simmer for about 5 minutes. Blend until smooth. I use an immersion blender.

5. Bring uncovered to light boil, then reduce to simmer for 10-20 minutes or until soup reduced and thickened. Stir occasionally.

6. Serve and garnish with herbs.

7. Store leftovers in an airtight container for up to 3 days. May freeze for up to 3 months.