Creamy Red Pepper-Coconut Soup

Creamy Red Pepper Coconut Soup
It was one of those days, dreary and cold, and it was my turn to make lunch (I've told y'all how much I dislike making lunch). Mostly I was dreading it because I knew the fridge was devoid of leftovers I could just heat up and call good. 

I strolled into the kitchen and opened the vegetable drawer. There it was, two red bell peppers, celery that needed a purpose and half an onion from the last soup I had thrown together. Luckily, inspiration hit and within 30 minutes, this soup and lunch was served. It was delicious and is now in the fall/winter soup rotation over here.

The coconut adds the Asian flare I was looking for and the Thai-style sweet chili sauce balances it all out. This soup is so easy to make and the flavor is bold. You will love it.

Creamy Red Pepper Coconut soup serve with crunchy bread
Creamy Red Pepper Coconut soup perfect for a rainy day

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Print Recipe

Creamy Red Pepper-Coconut Soup

Recipe from: Created by Cathy Pollak for | Serves: 4


  • 2 Tablespoons butter
  • 1/2 one large onion, chopped
  • 5 stalks celery
  • 2 large red bell peppers, cored, seeded and chopped
  • 1 teaspoon minced garlic
  • 1 can (14.5 ounce) chicken broth
  • 1 can (14 ounce) lite or regular unsweetened coconut milk
  • 1/4 cup Thai style sweet chili sauce
  • 1-1/4 teaspoon table salt
  • 3/4 teaspoon coarsely ground black pepper
  • 1/4 cup heavy cream


  • Melt butter in a large Dutch oven (7-quart) over medium heat. Saute onion, celery and red peppers until softened; about 5 minutes. Add garlic and saute for 30 seconds more.
  • Add chicken broth, coconut milk, sweet chili sauce, salt and pepper. Bring to a boil and simmer on low for 10 minutes.
  • Puree in a blender (two batches) until smooth. Pour soup back into Dutch oven and add cream, stirring until incorporated. Taste and season to your liking.
  • Serve with crunchy garlic bread sticks for dipping.
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10 Comments and 2 Replies

  1. This soup looks so good! I am a sucker for anything with coconut milk in it – I think it gives everything such an amazing flavor!

  2. Sounds absolutely delicious. I love soups and make a lot of them for the freezer. I think this one might go on my list too.

  3. This sounds so good!! I love coconut and with red peppers!! YUM!

  4. snowmoonelk 4

    I made this delicious soup on Sunday night. I had a bowl as did my soup-hating teen – we loved it! I gave the rest to my s/o this evening as he was sitting in bed full of cold, and feeling very sorry for himself! Coupled with a hot water bottle a fluffy duvet and plenty of pillows, the soup was warmly welcomed.

  5. I am making this soup asap. I pretty much have a list of your soups I want to make now!

  6. Yowza! I needed a spicy soup recipe and you read my mind. This has all the flavors I like, and the vegan substitutions are a cinch, just the butter, broth and cream.

  7. laura p 7

    Made this tonight and it’s delicious. A made a couple of small changes. I added one large potato, cubed, to help thicken the soup, and I omitted the cream because the soup is already rich from the coconut milk. I sprinkled finely chopped coriander on top just before serving. Will definitely make again.

  8. Scargosun 8

    Made this exactly as written and it was wonderful! If I make it more often though, I may need to try it with the light coconut milk. ;) It was wonderfully rich. The husband liked it but wanted meat in it. *eye roll* I might try it some time with shrimp or chicken but in my book this was an absolute winner and I will aim to keep all the ingredients on hand all the time.

  9. Danielle 10

    Made this last night and it was amazing. My husband and two boys couldn’t get enough. Made it exactly like the recipe. I couldn’t believe how much flavor the thai sauce added. By just one sauce. Seriously amazing idea and recipe. Thank you for sharing!

  10. Steve Howell 12

    Another great recipe which we enjoyed for lunch. It should be obvious but just to cover your bases you might want to specify that the 5 stalks of celery should be chopped — unless you really meant for them to stay whole. ?


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