Smokin Fire Roasted Red Pepper Soup
Indulge in the bold, smoky flavors of Smokin Fire Roasted Red Pepper Soup, a velvety blend of fire-charred red bell peppers, creamy coconut milk, and aromatic spices that bring a subtle heat to every spoonful. This plant-based delight combines the natural sweetness of roasted peppers with the earthiness of smoked paprika and a hint of red chili flakes for a satisfying, layered flavor profile. Perfect for cozy weeknight dinners or as an elegant starter, this soup is both hearty and healthy, made with simple, wholesome ingredients like fresh basil and a splash of vegetable broth. Its rich, creamy texture is achieved without dairy, making it fully vegan and gluten-free. Garnish with a touch of fresh basil and optionally enhance the tangy undertone with balsamic vinegar for an irresistible, gourmet touch! Ready in under an hour, this recipe is ideal for both special occasions and meal prepping.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large red bell peppers
- 1 medium (diced) yellow onion
- 4 large (minced) garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup canned coconut milk
- 1 teaspoon smoked paprika
- 0.5 teaspoon red chili flakes
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (freshly ground) black pepper
- 0.25 cup (chopped, plus extra for garnish) fresh basil
- 1 teaspoon (optional, for brightness) balsamic vinegar
Instructions
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
Cut the red bell peppers in half and remove the seeds and stems. Place them cut-side down on the prepared baking sheet.
Roast the peppers in the preheated oven for 25-30 minutes, or until the skins are charred and blistered.
While the peppers are roasting, heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Once the peppers are done, remove them from the oven and transfer them to a large bowl. Cover the bowl with plastic wrap or a plate and let the peppers steam for 10 minutes. This will make it easier to peel off the skins.
Peel the charred skins off the peppers and discard them. Roughly chop the roasted peppers and add them to the pot with the onions and garlic.
Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10 minutes to combine the flavors.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blending until smooth and returning it to the pot.
Stir in the coconut milk, smoked paprika, red chili flakes, salt, black pepper, and chopped basil. Cook for another 5 minutes over low heat.
Taste and adjust the seasoning as needed. If desired, add balsamic vinegar for a touch of brightness.
Ladle the soup into bowls, garnish with additional fresh basil, and serve warm. Enjoy the smoky, creamy flavors!
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4683 mg | 204% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 66.3 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 5016 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
