Creamy Roasted Red Pepper Soup

Creamy Roasted Red Pepper Soup

Creamy Roasted Red Pepper Soup

Here is a simple soup recipe that is delicious when served hot or chilled. Using only fresh and organic ingredients makes for a nutritious meal that gives you the best flavor possible. 

Course Soup
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 227 kcal


  • 3 red bell peppers, roasted, peeled and seeded
  • 2 cups of chicken broth
  • 1/2 can of coconut milk
  • 1 teaspoons of lemon juice
  • 1/2 teaspoon of sea salt
  • Dash of black pepper
  • 1/2 teaspoon of smoked paprika
  • 1/2 Tablespoon of nutritional yeast


  1. Roast the bell peppers on a grill pan. Make sure they are blackened. Place in a closed paper bag for 15 minutes. Peel off the skin, remove the seeds and stem. 

  2. Transfer the roasted peppers and the remaining ingredients in a high-speed blender or food processor on a high speed. 

  3. Blend until smooth then heat on the stove. It tastes even netter chilled as well!

  4. Garnish with a Tablespoon of coconut milk and chopped parsley. 

  5. Nutritional Analysis: One serving equals: 227 calories, 18g fat, 512mg sodium, 11g carbohydrate, 3g fiber, and 6g protein