Description
A flavorful and spicy roasted red pepper soup that is perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 teaspoon smoked paprika
- 1 (12 oz) jar roasted red peppers, drained
- 1 (14 oz) can diced tomatoes
- 3 cups vegetable broth
- 1/2 cup canned coconut milk (or heavy cream, if not vegan)
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the garlic, crushed red pepper flakes, and smoked paprika. Cook for 1 minute until fragrant.
- Add roasted red peppers, diced tomatoes, and vegetable broth. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Use an immersion blender to blend the soup until smooth. (Or transfer to a blender in batches and return to the pot.)
- Stir in the coconut milk and reheat gently.
- Season with salt and pepper to taste.
- Serve hot, topped with herbs if desired.
Notes
- Adjust the level of spiciness by varying the amount of crushed red pepper flakes.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a creamier texture, use heavy cream instead of coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg