Red Pepper Soup Recipe

Name: Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers; 2 teaspoons olive oil; 1 1/2 cups chopped onion; 1/4 cup finely chopped shallots; 2 garlic cloves, minced; 1/2 cup chopped celery; 1/2 cup sliced carrot; 1 tablespoon tomato paste; 1 teaspoon Old Bay seasoning; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon hot sauce; 1 (14-ounce) can fat-free, less-sodium chicken broth; 1 (14-ounce) can less-sodium beef broth; 2 tablespoons reduced-fat sour cream; 2 tablespoons chopped fresh chives

Servings: persons

2 red bell peppers
2 teaspoons olive oil
1 1/2 cups chopped onion
1/4 cup finely chopped shallots
2 garlic cloves, minced
1/2 cup chopped celery
1/2 cup sliced carrot
1 tablespoon tomato paste
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14-ounce) can less-sodium beef broth
2 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh chives

1
Preheat broiler.
2
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten peppers with hand. Broil 15 minutes or until skin looks blackened. Place in a zip-top plastic bag, and seal. Let stand 10 minutes. Peel and coarsely chop.
3
Heat 2 teaspoons olive oil in a large saucepan over medium-high heat. Add onion, shallots, and garlic; cook 3 minutes, stirring occasionally. Add celery and carrot; cook 2 minutes. Add bell peppers, tomato paste, and next 6 ingredients (through beef broth), and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove pan from heat; let stand 5 minutes. Place half of bell pepper mixture in a blender; process until smooth. Pour into a large bowl. Repeat procedure with remaining bell pepper mixture.
4
Ladle soup into individual bowls; top with sour cream and chives.

223

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 16 ingredients. The key ingredients include: 2 red bell peppers, 2 teaspoons olive oil, 1 1/2 cups chopped onion, 1/4 cup finely chopped shallots, 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