Roasted Red Pepper Blender Soup

If you're anything like us, you LOVE a simple, nutritious soup – especially when it comes together with little to no clean-up! This blender soup is a weeknight dinner dream, and we think you should make it your reality.

Roasted Red Pepper Blender Soup


  • 4 red bell peppers, cut in half with seeds removed
  • 2 containers of cherry tomatoes
  • ½ yellow onion, roughly chopped
  • 2 tbsp 4th & Heart Ghee Oil
  • 2 cloves of garlic, minced
  • Salt and pepper to taste
  • 1 tsp dried basil
  • 1.5 c vegetable broth
  • 1 tbsp full-fat coconut milk
  • 1 tbsp 4th & Heart Himalayan Pink Salt Ghee


  1. Prep your veggies, then add all to a sheet pan and drizzle the 4th & Heart Ghee Oil over the mixture. Add garlic, salt + pepper, and dried basil. Toss to coat. 
  2. Broil the sheet pan of veggies for 15 minutes or until the peppers are charred and tomatoes are blistered.
  3. Transfer the broiled veggies to a blender and add the vegetable broth. Blend for 2 minutes on high. 
  4. Add in coconut milk and 4th & Heart Himalayan Pink Salt Ghee and blend once more until combined. 
  5. Top with chili oil, fresh herbs, and enjoy!

Are you a visual learner? Watch a 30-second video tutorial to learn how we make this delicious blender soup!

Recipe developed for 4th & Heart by our friend Garianne over at @gariannestable.

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