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charred pepper soup

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins



This soup brings out the best flavors of the capsicum annuum family—aka peppers!—by broiling them beforehand. A mix of some spicy and some not-so-spicy peppers makes for a unique flavor that is balanced out by the creaminess of the coconut milk. We used bell peppers, jalapeño, poblano, and serrano but feel free to mix it up based on what’s lying around the kitchen.

Short on time? Skip the charring process and start with store-bought roasted peppers for a super fast weeknight.


For the soup

  • 4 tablespoons olive oil, divided
  • 6 garlic cloves
  • 4 red, yellow, or orange bell peppers, 1 poblano pepper, 2 jalapeño peppers, and 1 serrano pepper
  • (OR 450g any combination of roasted peppers)
  • 6 oz. tomato paste
  • 2 large yellow onion
  • 2 tsp. chili powder
  • 2 tsp. smoked paprika
  • 32 oz. Chicken Bone Broth
  • 14 oz. coconut milk
  • ¼ tsp. salt
  • For serving
  • Pickled jalapeno
  • Green onion
  • Avocado
  • Cilantro
  • Lime wedges


Prep the ingredients and preheat

Place the oven rack in the second highest position. Preheat the broiler to high. Wash and dry all produce. Peel the garlic.

Char the pepper medley

On a baking sheet, spread out the whole peppers and whole peeled garlic cloves in a single layer. Drizzle half of the olive oil over them and sprinkle with a pinch of salt. Broil for 15 minutes, checking frequently and turning the peppers as they become blackened but not burned. While the peppers are broiling, peel and dice the onions. When the peppers are done, remove from the oven and let cool for 10 minutes.

Cook the soup

While the peppers are cooling, heat the remaining oil over medium-high heat in a 4 qt. stockpot. When the oil is shimmering and hot, add the onion and sauté, stirring occasionally, for 5–7 minutes or until translucent and beginning to brown. Next add the tomato paste and spices, stirring to combine and then cook for 3–4 minutes. Reduce heat to low. Cut the tops off the roasted peppers and, using your hand, remove the seed cores from the insides. Add cored peppers with skins intact, chicken bone broth, and salt to the stock pot. Bring to a boil and simmer for 20 minutes.

Purée the soup

Once the flavors have melded together, ladle the contents of the pot into a large blender. Blend on high for 60 seconds. Return the blended soup to the pot and add the coconut milk. Stir to combine and simmer for another 10 minutes.

Garnish and serve

Ladle soup into bowls. Top with sliced fresh or pickled jalapeño, diced avocado, finely chopped cilantro, and lime wedges.

Notes and tips

  • Whole30 friendly.
  • Make it vegan by substituting chicken bone broth for vegetable broth.