TWIST Eats: Roasted Red Pepper Coconut Soup


I’m always on the hunt for new, easy, tasty Meatless Monday recipes. In preparation for our I Love Food Spring Detox that starts this weekend, I gave this one a try. It fit the bill. 

You can top with some croutons or cheese to entice the kiddos, but for me – it’s perfect on it’s own. Enjoy!

from Monica Metz

Serves 4-6.
Such a pretty soup! Enjoy with some dressed arugula and protein of choice.
Adapted from Moosewood Restaurant Daily Specials.


  • (2) 13-ounce jars of roasted red peppers, drained and chopped
  • 2 tablespoons of extra virgin olive oil
  • 2 cups chopped onions
  • 2 garlic cloves, peeled and left whole
  • ½ teaspoon red pepper flakes (add more if you like)
  • 1 teaspoon sea salt
  • 2 cups crushed tomatoes (16 ounce can), no sodium added
  • (1) can organic coconut milk (14 ounces), full fat
  • 2 cups water
  • Sea salt and pepper to taste
  • Chopped Italian parsley for garnish


Red Pepper Coconut Soup


Set a soup pot on medium heat and warm the oil. Add the onions; sauté and stir occasionally until they start to brown — about 15 minutes.

Add the garlic, red pepper flakes and salt and stir for about a minute.

Add the tomatoes, coconut milk, water and roasted red peppers. Stir and simmer for about two minutes.

Working in batches, pour the soup into a blender. (I used my favorite weapon – the handheld immersion blender and you don’t even have to take it out of the pot! – Jennifer)

Remove the center from the lid to let steam escape and put the lid onto the blender. Cover the lid with a towel (hot liquid tends to erupt) — and blend on high until smooth.

Return the soup to the pot and warm gently until hot. Garnish with chopped parsley and serve.