This red pepper soup is similar to a traditional tomato soup but with a touch of sweetness and balance from the butternut squash and coconut milk. Pairing it with this sage & roasted garlic confit grilled cheese you’ll love how they marry with one another.
Notes For This Red Pepper Soup Recipe
This creamy and easy roasted red pepper soup has its similarities to your traditional tomato soup recipe. However, this recipe removes tomatoes for allergen reasons. Many of my posts keep in mind the community sticking to a mast cell activation syndrome diet. My posts factor in that having access to low-histamine recipes is important to our community.
Use whole roasted red peppers. When choosing jarred red peppers for this recipe it’s important that they are whole vs sliced or chopped. I have found that when choosing whole peppers vs. sliced peppers the bitterness is slightly reduced.
Use full fat coconut milk. If we use a light coconut milk for this recipe we will not achieve the same creaminess. If you only have light canned coconut milk on hand, increase the amount of cashews to create a better creaminess in this pepper soup recipe.
Balance bitterness. In order to balance bitterness, you’ll need to do so with sweetness and creaminess. To achieve this, be sure to properly caramelize the onions, as well as the butternut squash. When the butternut squash and the onions are cooked enough the caramelization of their sugars will come through. Without this, the sweetness in the soup is lacking.
If your soup tastes bitter, using additional cashews will also help to balance the recipe. Keep in mind raw cashews vs. roasted cashews will create different depths of flavor. If you cannot find butternut squash, you may also use sweet potato.
What To Serve With Roasted Red Pepper Soup
One of my favorite ways to serve this creamy pepper soup is with quality olive oil, herbs, and of course crusty gluten-free sourdough bread. A few other ways to enjoy this soup making roasted red peppers the star of the show:
- Crusty & Crunchy Gluten-Free Grilled Cheese: Use ingredients in your grilled cheese such as my garlic confit or my arugula pistachio pesto. Use a variety of cheeses such as gouda, goat, or sharp cheddar to compliment this recipe. If you’re dairy-free, combine a variety of “cheeses” and pair them with items such as caramelized onions, or even spicy mustard greens!
- Croutons: Pair this delicious pepper soup with my gluten-free garlic rosemary croutons as the perfect crunchy pairing to every spoonful!
- Enjoy it with a salad: If you’re fully dairy-free this kale caesar salad is a fantastic healthy option to pair with this soup.
- Experiment with spices: If you’re anything like me, you LOVE a good variety of spices. In a few of these images, I’ve used za’atar, smoked paprika, and a lemon pepper blend to use with olive oil and gluten-free sourdough bread.
Red Pepper Soup (vegan & gluten free)
- 2 tbsp coconut oil/Butter/ghee/vegan butter (divided) if using vegan I only recommend miyokos brand
- 1 1 large butternut squash (about 5 heaping cups)
- 1 tsp salt (for roasting the bns)
- 1 tsp garlic granules (for roasting the bns)
- 1 large yellow Onion
- 2 16 oz jars roasted red peppers (Buy whole roasted peppers, not diced)
- 1-1 1/2 tbsp salt This is up to you however I suggest adding this after you have let the soup cool slightly when you’re able to taste the salt the most!
- 6 large garlic cloves
- 1-2 tsp chopped fresh rosemary
- 1-2 tsp Fresh sage
- 4 + cups Dee’s Vibrant Veggie Broth OR Low Sodium Veggie Broth/Stock Feel free to add additional to your desired consistency
- 1 can full fat coconut milk if you want to use just cashews, sub with an additional two cups veggie stock or filtered water
- 1/2 cup cashews boil with the soup
- Cut your butternut squash into cubes and add your oil of choice while generously sprinkling salt and garlic granules onto the cubes. Toss to combine. Roast at 425 for 25-35 minutes while you make your soup. Add them to the top rack.
- Chop your onion into small-medium dice. It's okay for them to be roughly chopped as we'll be blending this soup.
- Caramelize the onion for about 10 minutes allow them to brown slightly using stock to deglaze if needed.
- Follow with adding your cooked butternut squash into your pot as well as your remaining ingredients except your herbs.
- Let the soup cook on medium heat for about 15 minutes.
- Once the red pepper soup is ready for blending either use a vitamix or an immersion blender (both linked above.) I recommend using a vitamix however you can blend the pepper soup with an immersion blender and strain it through a fine mesh strainer.
- When blending is complete, pulse once more with your herbs. Adjust any seasonings and serve to enjoy!