Roasted Red Pepper Soup


The Fall weather is finally drifting in bringing about shorter days and cooler temperatures. I'm ready to curl up in a blanket and snuggle by the fireplace with a warm bowl of soup. This roasted red pepper soup is brimming with warmth and taste perfect for snuggling by the fireplace or hanging out by an outdoor fire pit with friends. 

It's so good that I couldn't stop eating it! I've been a little obsessed with smoked paprika lately. But, it gives everything a little extra smokey flavor and tastes so good. So, don't skip the smoked paprika or the red pepper flakes. It's worth it!

Make some this weekend, embrace the cooler temperatures, and snuggle up with someone you love!


* 4 large red peppers, washed but not cut

    or 10 small red peppers

* 1 tablespoon extra virgin olive oil

* 2 stalks celery, sliced thin

* 2 green onions, sliced

* 4 cloves garlic, finely chopped

* 1/4 teaspoon crushed red pepper flakes 

* 2 teaspoons smoked paprika 

* 1 28 ounce can organic crushed tomatoes with basil

* 1 13.5 ounce can unsweetened coconut milk,  shake well

* 2 cups vegetable broth

* Salt and pepper to taste

* Corn and fresh basil for toppings


Preheat oven to 425 degrees. Place peppers in baking dish, drizzle 2 teaspoons olive oil over peppers, toss peppers around until well coated, sprinkle with salt and pepper, bake about 20-30 minutes, turn halfway through, and bake until blackened on both sides. Let cool before cutting.

When peppers are cool peel off skin or leave on for more flavor. I like to leave the skins on. Remove seeds and chop into pieces. 

Heat large sauce pan on medium heat. Add 2 teaspoons olive oil, green onion, celery, and sauté about 1 minute or until browned. 

Add red peppers, crushed red pepper, garlic, smoked paprika and 1/2 cup vegetable broth. Let simmer for a minute or two to blend flavors. 

Add crushed tomatoes, remaining vegetable broth, mix, and let simmer 5 minutes. Remove from heat and let cool slightly then blend with an immersion blender or place in blender and blend well or leave little bits for texture. 

Stir in half a can of the coconut milk, taste, and add more if desired.  Pour in bowls, swirl with coconut oil and top with corn, fresh basil, and salt and pepper to taste.