You’re just 20 minutes away from a delicious bowl of my Creamy Roasted Red Pepper Soup {Paleo, Low-Carb & Vegan}. It’s bursting full of smoky roasted pepper flavor, made creamy with cauliflower and coconut milk.
My secret is to use jarred Roasted Red Peppers from my pantry, instead of fussing with roasting peppers for this soup. Blending the peppers with cauliflower, shallots, and seasonings with coconut milk, creates a velvety smooth soup, that’s perfect for a cold winter’s meal.
I like to pair this Creamy Roasted Red Pepper Soup with a Kale Caesar Salad with Pickled Red Onions & Artichoke Hearts for a light meal.
Ingredients
- 2 tablespoons Coconut Oil (unrefined) or ghee
- 1/2 cup Roasted Red Peppers (jarred or homemade) chopped (roughly 2 peppers)
- 1 large shallot finely chopped
- 1 teaspoon Organic Celery Sea Salt <-- Get My Recipe
- 1 tablespoon Homemade Seasoned Salt <-- Get My Recipe
- 1 teaspoon Paprika
- 1 pinch Crushed Red Pepper Flakes
- 4 to 5 cups Cauliflower broken into florets
- 4 cups vegetable stock or chicken bone broth
- 1 splash Organic Raw Apple Cider Vinegar (with mother)
- 1 pinch fresh thyme
- 1 cup coconut milk (canned)
Instructions
- In a dutch oven or heavy bottomed pot, heat coconut oil over medium heat.
- Saute chopped shallots until soft and translucent, about 3 minutes. Add chopped roasted red peppers and seasonings. Stir well to combine, allow to cook 2-3 minutes.
- Add cauliflower, stock, vinegar and fresh thyme. Bring to a simmer, cover pot and allow to cook for 10-15 minutes or until the cauliflower is very soft and falling apart.
- Carefully working in small batches, puree soup until smooth in your blender*. Return fully blended soup back onto the stove and gently mix in the coconut milk.
Notes
*You may also use an immersion blender to puree your soup. Feel free to leave some chunks if you prefer, but I think it's best completely smooth.
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I am currently making my second batch of soup! This time around I cut the celery salt in half and added 1/2 garlic powder. I love having this in my fridge for easy meals/snacks all week. It’s even good cold.
Just to clarify, are you using apple cider or apple cider vinegar?
It’s vinegar, I just looked at the recipe and see where it needs clarified. I’ll fix it asap!
I am curious if you have the macronutrient breakdown for a serving?
I would definitely roast fresh peppers instead of jarred peppers.
That’s what I did. such a fresh taste! and no extra oil.
This was yummy. A little on the salty side from my seasoned salt though. Saved the recipe to make it again…..and again.
Hi Hayley! Do you think this would be doable in an electric pressure cooker? I received one for Christmas and have been LOVING your pressure cooker recipes… now I want to cooker everything in it!! Thanks for all that you do! -jenna
Jenna – Sure it would work – you’d probably want to cook the cauliflower in the broth mixture for 5 minutes under pressure, quick depressurize, then puree and add coconut milk. Not sure that with the pressurize (heat up) time you’ll save much time but it will definitely work.
It sounds good. Do you drain the peppers?
I’m guessing these are red bell peppers?
I appreciate your work and your posts and emails so much.
Gina – I believe when you purchase Roasted Red Peppers, they are generally an Italian Roasting Pepper not technically a “bell” pepper however either variety of pepper can be used interchangeably if you are making them at home. And yes you’d want to drain the peppers.
Have a great day!