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

Course Main Course, Side Dish

Cuisine American

Keyword Creamy Red Pepper Coconut Soup

Prep Time 10

Cook Time 20

Total Time 30

Servings

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