Roasted Red Pepper Soup

Makes: 4 servings
Difficulty level: moderate

This is hands-down our favorite soup. Roasting the red peppers adds a little time to the preparation but it is so worth it for the depth of flavor. We make a large batch and freeze in multiple containers so that it is ready any time we have a craving.


  • 3 large red bell peppers (or a 16 oz jar of roasted red peppers, drained)
  • 1 (28-ounce) can crushed tomatoes in juice
  • 1 (6-ounce) can tomato paste
  • 1 cup water
  • 1 (14-ounce) can coconut milk
  • 1 tablespoon dried dill or 2 tablespoons minced fresh dill
  • 2 teaspoons garlic powder
  • 1 teaspoon dried basil or 2 teaspoons minced fresh basil
  • 3 tablespoons coconut sugar or agave syrup
  • Salt and pepper to taste
  • Optional: red pepper flakes for spice


  1. Roast red peppers on a foil lined baking sheet in a 475 degree F oven for about 15 minutes until partially charred. Then wrap in foil to steam for 10 minutes.
  2. Add all of the remainder of the remaining ingredients to large pot and bring to a simmer. If using jarred peppers, add now.
  3. When red peppers are cool enough to handle, remove outer skins, seeds and stems. Chop coarsely. Add peppers to soup and warm through.
  4. Purée in a blender or use immersion blender until smooth. Return to the pot and simmer for 5 minutes. Adjust the seasonings to taste and serve.
  5. For a thinner soup, add additional vegetable broth or water to desired consistency.

The soup can be frozen and reheated if desired.

Advanced moves:

  1. Stir in 2 tablespoons of ground flax seeds.
  2. Add a few tablespoons of drained canned white beans to the bottom of the bowl before pouring the hot soup over.