Creamy Red Pepper Coconut Soup

This creamy red pepper coconut soup is the perfect balance of smooth, savory, and just the right amount of sweetness. It’s one of my favorite comforting bowls of goodness, and it comes together easily for a satisfying meal.

Deliciously Satisfying Creamy Red Pepper Coconut Soup

I’m always experimenting with whatever I’ve got on hand, and that’s exactly how this creamy red pepper coconut soup came to life. I started with a few random ingredients I found in the fridge and pantry, and it turned out so well. The coconut milk gives it a smooth, rich texture, while the red peppers add a subtle sweetness. It’s simple but satisfying, with no complicated ingredients.

When I first put this together, I was surprised by how well everything blended. The coconut milk really brings it all together, and the red peppers give it a nice, mellow flavor that feels just right. It’s one of those recipes that’s easy to make and always delivers.

What I love most is that it’s creamy without being too heavy. You can easily adjust the seasoning to suit your taste, and it pairs perfectly with some crunchy garlic breadsticks on the side. It’s the kind of meal that’s easy to enjoy anytime.

Why I Love This Recipe

• Quick and easy to make.
• Simple ingredients with big flavor.
• Tastes even better as leftovers.
• It’s effortlessly voluptuous.

Ingredients

This combo of ingredients is what makes this soup so comforting and delicious:

• Butter: Adds richness and flavor.
• Onion: Brings in that sweet, savory flavor that’s essential for the foundation of any good soup.
• Celery: Adds a subtle freshness to balance out the other flavors.
• Red peppers: Sweet and vibrant, these contribute to the color and flavor.
• Garlic: A flavor booster—adds depth and a touch of savory goodness that really brings everything together.
• Chicken broth: The liquid base that makes the soup smooth and gives it that comforting, savory flavor. You could also use vegetable broth.
• Coconut milk: Adds creaminess and a little sweetness, plus it helps balance out the spicy flavors.
• Sweet chili sauce: A little kick with sweetness, making the soup more exciting without being too spicy.
• Salt
• Pepper: Adds a bit of heat and sharpness to balance the richness of the coconut milk.
• Heavy cream: For that smooth, creamy texture that makes the soup feel indulgent.

How To Make Red Pepper Coconut Soup

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (Melt the Butter):
  Melt the butter in a large Dutch oven over medium heat.
• Step Two (Sauté the Veggies):
  Toss in the onion, celery, and red peppers. Cook them until they soften up, about 5 minutes.
• Step Three (Add the Garlic):
  Stir in the garlic and cook for another 30 seconds. It’ll start smelling great.
• Step Four (Add the Liquids):
  Pour in the chicken broth, coconut milk, sweet chili sauce, salt, and pepper. Bring it to a boil, then turn the heat down and let it simmer on low for 10 minutes.
• Step Five (Blend It):
  Carefully blend the soup in two batches until it’s nice and smooth. (Hot liquids expand when blended, so don’t fill the blender too full.)
• Step Six (Add the Cream):
  Pour the soup back into the Dutch oven and stir in the cream until everything is combined. Taste and season as you like.
• Step Seven (Serve It Up):
  Dish up the soup and serve with crunchy garlic breadsticks on the side for dipping.

Recipe Tips

Here are a few recipe tips for when you’re making your easy red pepper soup:

• Be sure to blend the soup in batches to avoid overflowing your blender. Hot liquids expand, so don’t fill it too high!
• Feel free to adjust the seasoning—add a pinch more salt or pepper to suit your taste.
• For a smoky depth, consider adding a pinch of smoked paprika or a dash of cayenne pepper.
• Add a squeeze of lime for a fresh, zesty finish if you’re in the mood.
• Pair this soup with crunchy garlic breadsticks—they’re perfect for dipping.
• This soup tastes even better the next day, so don’t be afraid to have leftovers.

Storage and Freezing Tips

Here are your storage, leftovers, reheating, and freezing tips:

• Storage: Store any leftover soup in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat on the stove over low heat, stirring occasionally to keep it smooth. You can also use the microwave in 30-second intervals.
• Freezing: Since this soup contains heavy cream, it’s best not to freeze it as the cream can separate when thawed. However, if you do choose to freeze it, make sure to cool it completely before transferring to a freezer-safe container. It’ll keep for up to 1 month. To reheat, thaw overnight in the fridge and then gently warm on the stove, stirring to bring the cream back together.

Frequently Asked Questions

• Can I use a different color bell pepper? Yes. If you have orange or yellow bell peppers on hand, feel free to use them. The color may slightly differ, as well as the sweetness, but it will be close to the original.
• Can I add other vegetables to the soup? Carrots or parsnips are a good add to this soup, but you will need to adjust the liquid ingredients to keep it creamy.
• What protein source can I add to this red pepper soup? My favorite for this soup is grilled shrimp. It pairs perfectly with the coconut milk base.
• How can I make this soup vegetarian? To make this soup vegetarian, simply swap the chicken broth for vegetable broth. Everything else remains the same, and you’ll still get that rich, creamy flavor. If you’re looking for a richer base, you can also use mushroom broth for added depth.
• How can I make this soup vegan? To make this soup vegan, swap the chicken broth for vegetable broth, and use a plant-based butter (like coconut oil or olive oil) in place of regular butter. For the cream, you can use a dairy-free cream like oat cream or cashew cream for a smooth texture without the sweetness of coconut cream. The coconut milk will still work perfectly for richness and flavor.

More Quick Weeknight Dinner Soup Recipes

If you’re in need of more quick and comforting soup ideas for busy weeknights, I’ve got you covered with these easy and delicious recipes.

• Wonton Soup
• Mexican Street Corn Soup
• Minestrone Soup
• Wild Rice Soup
• Sausage Tortellini Soup
• Kale and White Bean Sausage Soup

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Print Recipe

4.92 from 12 votes

Creamy Red Pepper Coconut Soup

This creamy red pepper coconut soup is a rich and comforting dish made with coconut milk and red peppers. It’s a simple yet flavorful recipe that’s easy to make, perfect for weeknight dinners. The soup is smooth, savory, and subtly sweet, offering a satisfying meal in no time

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course, Side Dish

Cuisine: American

Keyword: Creamy Red Pepper Coconut Soup

Servings: 4

Calories: 296kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accurate measurements.
• Dutch Oven or soup pot. Large pot for cooking the soup.
• Cutting board For chopping vegetables and garlic.
• Knife To dice and mince the veggies and garlic.
• wooden spoon For stirring the soup.
• Blender To puree the soup in batches.

Ingredients

• 2 tbsps. butter
• 1/2 cup chopped yellow onion
• 5 stalks celery chopped
• 2 large red bell peppers cored, seeded and chopped
• 1 tsp minced garlic
• 1 (14.5 oz.) can low-sodium chicken broth
• 1 (14 oz.) can lite or regular unsweetened coconut milk
• 1/4 cup Thai sweet chili sauce
• 1-1/4 tsp. table salt
• 3/4 tsp. black pepper
• 1/4 cup heavy cream

Instructions

• Melt the butter in a large Dutch oven over medium heat.
  2 tbsps. butter
• Sauté the onion, celery, and red peppers until softened, about 5 minutes.
  1/2 cup chopped yellow onion, 5 stalks celery , 2 large red bell peppers
• Add the garlic and sauté for an additional 30 seconds.
  1 tsp minced garlic
• Stir in the chicken broth, coconut milk, sweet chili sauce, salt, and pepper. Bring to a boil, then reduce the heat and simmer on low for 10 minutes.
  1 (14.5 oz.) can low-sodium chicken broth, 1 (14 oz.) can lite or regular unsweetened coconut milk, 1/4 cup Thai sweet chili sauce, 1-1/4 tsp. table salt, 3/4 tsp. black pepper
• Puree the soup in two batches in a blender until smooth. (Be cautious—hot liquids expand in a closed blender. Don’t overfill.)
• Pour the soup back into the Dutch oven and stir in the cream until well combined. Taste and adjust seasoning as needed.
  1/4 cup heavy cream
• Serve with crunchy garlic breadsticks or my Dutch oven bread for dipping.

Notes

For optimal outcomes when making this red pepper coconut soup, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition

Nutrition Facts

Creamy Red Pepper Coconut Soup

Amount Per Serving (539 g)

Calories 296 Calories from Fat 182

% Daily Value*

Fat 20.2g31%

Saturated Fat 12.5g78%

Polyunsaturated Fat 1g

Monounsaturated Fat 3.9g

Cholesterol 34mg11%

Sodium 391mg17%

Potassium 717mg20%

Carbohydrates 25g8%

Fiber 3g13%

Sugar 15g17%

Protein 8g16%

Vitamin A 263IU5%

Vitamin C 120mg145%

Calcium 71mg7%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

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