This homemade roasted red bell pepper soup is made with local fresh bell peppers, celery and coconut milk for a delicious bowl of soup. This tasty soup recipe will make your evening even more comfy. Serve it up with some homemade spelt tortilla, sourdough bread (if you like it) or even grilled feta (plant-based or not) to make it a celebration.
Is there a season for soup?
Actually, soup is perfect during winter to bring coziness. And during spring or summer, soup is a little sunshine to your meal, perfectly refreshing when it is eaten cold. It is a great way to get your daily vitamins too.
This red bell pepper soup hot or cold is an excellent choice for every season. Red bell peppers are the key ingredient in this fabulous recipe and are available all year long in Bahrain. It is actually the same for all the countries where the temperature does not drop below 10 °C. And for the rest of the world, bell peppers are kind of in season half of the year.
So this is the ultimate roasted red bell pepper soup recipe that you want to have handy.
What are the exact ingredients for this red bell pepper soup recipe ?
First of all, this plant-based soup recipe requires a minimal time of cooking. Fantastic, isn’t it?
The second good news is that you only need these ingredients : red bell pepper, celery, onion, garlic, fresh ginger, turmeric powder, tomato paste (organic to make the best soup), vegetable broth and coconut milk. Coconut milk is very light in taste but brings a lot of creaminess to the soup.
And finally look at this color thanks to the red bell peppers.
This recipe is a HUG in a bowl.
How to cook it?
I like to reduce the time of cooking and to keep the best vitamins too. So for this mouthwatering soup, all you need is to roast the bell peppers for about 25 minutes in the oven. In the meantime, you fry the onion, garlic and ginger and you add turmeric, tomato sauce, celery and 1 cup of vegetable broth. It has to simmer for 5 to 10 minutes.
When the bell peppers are ready, it is easy to peel it using a fork and a knife (I prefer to peel it as the bell peppers will release more of their sweetness). But if you don’t have time, you can leave it.
Finally, you can blend all the ingredients together, adding the last cup of vegetable broth and coconut milk. Done.
This so delicious plant-based soup is now ready.
Do you want to make your own tortilla or wrap for a complete homemade meal ?
As I told you earlier this delicious red bell pepper soup pairs very well with some homemade spelt tortillas. This wholemeal recipe -low in gluten- is made of 2 ingredients and I highly recommend it.
Another fantastic option that would be fully gluten free is my gluten free wraps made of different gluten free (but whole) flours and kale. Another great vitamins addition to the meal.
Is there anything more pleasant than to have a fully homemade dinner, packed with the best ingredients?
Healthy homemade roasted bell pepper soup and…
Tasty, fulfilling and with a lot of coziness perfect all year long.
If you make it
If you make this roasted bell pepper soup (the best), tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings, Laetitia
THE BEST ROASTED RED BELL PEPPER SOUP
INGREDIENTS
- 6 red bell peppers - washed
- 2 celery stalks - washed and chopped
- 1 red onion - chopped
- 2 garlic cloves - chopped
- 1 tbsp fresh ginger - grated
- 1 tsp turmeric powder
- 1 tbsp tomato paste - organic
- 2 cups vegetable broth - (mix 1 vegetable broth cube with 2 cups of hot water)
- ½ cup coconut milk - (or more for topping)
- Himalayan salt and pepper to taste
Topping (optional)
- 10 parsley leaves
- 1 tbsp buckwheat groats roasted
INSTRUCTIONS
- Preheat oven to 200 °C (fan) and place red bell peppers onto a lined baking tray. Let them roast in the oven for about 25 minutes until the skin is getting dark.
- While roasting, put 1 Tbsp of olive oil in a medium pot and fry the onion, garlic and ginger on medium heat until soft and golden brown.
- Then add turmeric powder, tomato paste, salt and pepper. Add celery and 1 cup of vegetable broth. Let it simmer on medium heat for 5-10 minutes.
- Now take the bell peppers out and let them aside to cool down for few minutes.
- Then peel the red bell peppers and place them in a high speed blender (or a big mixer). Add the ingredients from the pot to the blender, add the remaining vegetable broth (1 cup) and coconut milk (½ cup). Blend until smooth.
- Taste and season with some extra salt and pepper if needed. Serve it in 2 medium bowls with extra coconut milk, some chili flakes, roasted buckwheat and fresh parsley leaves. Bon appetit.
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