Creamy Red Pepper-Coconut Soup

Creamy Red Pepper-Coconut Soup


  • 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.

source noblepig

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