Roasted Red Pepper Soup
Ingredients
The soup base
-
2
medium
red bell peppers
-
1
Tablespoon
light olive oil
-
1 ½ to 1 ⅔
cups
diced onion or shallot
-
2
teaspoons
minced garlic
-
13.6
ounces
can light coconut milk
-
2 ½ to 3
cups
chicken broth or vegetable broth
-
2
Tablespoons
tapioca starch or cornstarch
-
½ to 1
teaspoon
red pepper flakes
-
¼ to ½
teaspoon
cayenne pepper
-
¼
teaspoon
cumin
-
¼
teaspoon
smoked paprika (optional)
-
½
teaspoon
kosher salt or fine sea salt
-
¼
teaspoon
coarse ground black pepper
-
1
cup
crushed canned tomatoes, drained
Optional toppings
-
6 to 8
ounces
medium raw shrimp, peeled and deveined (optional)
-
to taste
fresh chopped parsley or cilantro
-
to taste
grated Parmesan (optional)
Instructions
- Preheat the oven to 475°F and line a baking sheet with foil.
- Roast the bell peppers on the baking sheet for 15-20 minutes, rotating halfway through.
- Once roasted, let the peppers cool, then peel off the skin, slice off the stem, remove the core, and dice them.
- In a large pot, heat the olive oil over medium heat and sauté the onion and garlic until fragrant.
- Add the coconut milk, broth, tapioca starch, red pepper flakes, cayenne, cumin, paprika, salt, and black pepper to the pot and bring to a light boil.
- Stir in the roasted bell peppers and crushed tomatoes, then blend until smooth using an immersion blender.
- Bring the soup to a light boil again, then reduce to a simmer for 10-20 minutes until thickened.
- Serve the soup garnished with fresh herbs and optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
173
Total fat
9.9g
Total carbohydrates
20.5g
Total protein
2.2g
Sodium
553.8mg
Cholesterol
0mg
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