Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, roasted red pepper soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Roasted Red Pepper Soup is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Roasted Red Pepper Soup is something that I have loved my whole life. They are nice and they look wonderful.

This roasted red pepper soup is an excellent source of healthy vitamins - and it's delicious! If you don't have an immersion blender, a regular blender works fine. Incredibly creamy roasted red pepper and tomato soup!

To begin with this particular recipe, we have to prepare a few ingredients. You can have roasted red pepper soup using 9 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Red Pepper Soup:

1. Take 5 lbs roasted red peppers
2. Take 3 (14 oz) cans coconut milk
3. Take 2 Vidalia onions
4. Make ready 1/4 cup minced garlic
5. Prepare 1 tbsp cayenne pepper
6. Make ready 1 tbsp smoked paprika
7. Get 1 tbsp thyme
8. Take 1 tbsp crushed red pepper flakes
9. Take vegetable stock

Gluten free and easily made vegan. Hands down the best red pepper soup I've ever tasted. This soup's bold color is matched by bold flavor—smoked paprika reinforces the freshly. This creamy, nourishing roasted red pepper soup is tangy and delicious.

Instructions to make Roasted Red Pepper Soup:

1. Coat about 10 peppers with olive oil. Roast in oven at 500 degrees for 30-40 minutes. Turning often for even char
2. For the grill coat with oil and place on grill for 15-20 minutes. Turning often for even char
3. Once peppers are roasted; place in container and cover tightly with plastic wrap.this will make the skins earier to peel
4. If using jar red peppers, simply rough chop them
5. Peel skins and stems from peppers. Leaving the seeds is optional.
6. Sautee onions and garlic
7. Deglaze pan with chicken stock
8. Add in peppers, herbs, seasoning, and coconut milk
9. Add vegetable stock to desired consistency
10. Blend in batches, or immersion blend if you have one.

It's made with fennel, carrots, thyme, and cannellini beans. I love making this colorful roasted red pepper soup on cold winter days. With simple steps and nourishing flavor, it's a weeknight go-to. Roasted red peppers are my favorite pantry item; well, they're up there alongside jars of good marinara sauce. You can turn a jar or two of roasted red peppers into so many different recipes, from soups to sauces to panini to dips.

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