Red Pepper Soup Recipe

Name: Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 2 onions, halved and cut into thin strips; 3 large red peppers, seeded and chopped; 1 (425 g) bottle roasted red peppers, drained and chopped; ½ teaspoon ground cinnamon; 4 cups chicken stock; ½ teaspoon cayenne pepper (to taste); ½ cup fresh orange juice; salt and pepper; ¼ cup vegetable oil; sour cream; avocado, slices; lime wedge; corn tortilla, cut into strips

Servings: persons

3 tablespoons vegetable oil
2 onions, halved and cut into thin strips
3 large red peppers, seeded and chopped
1 (425 g) bottle roasted red peppers, drained and chopped
½ teaspoon ground cinnamon
4 cups chicken stock
½ teaspoon cayenne pepper (to taste)
½ cup fresh orange juice
salt and pepper
¼ cup vegetable oil
sour cream
avocado, slices
lime wedge
corn tortilla, cut into strips

1
Heat 3 tablespoons oil in a soup pot.
2
Add onions and raw red peppers and cook over medium heat until wilted.
3
Add the roasted red peppers, cinnamon and cayenne, stirring well.
4
Add chicken stock, and bring to a boil.
5
Reduce heat to low and simmer for 25 minutes.
6
Cool soup to room temperature and puree in a blender or food processor.
7
Return to the pot.
8
Heat 1/4 cup vegetable oil in a large skillet.
9
Add tortilla strips (several at a time) and fry for 1 minute.
10
Remove strips to drain on paper towel.
11
Cook remaining tortilla strips.
12
Before serving, add orange juice, adjust seasonings and reheat.
13
Ladle into 4 bowls, and garnish with sour cream and a slice of avocado.
14
Squeeze the juice from a wedge of lime on each bowl.
15
Top with a few tortillas strips and sprinkle with the chopped cilantro.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 2 onions, halved and cut into thin strips, 3 large red peppers, seeded and chopped, 1 (425 g) bottle roasted red peppers, drained and chopped, and more.

Yes, Red Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Pepper Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions