Roasted Mixed Pepper Soup Recipe

Name: Roasted Mixed Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper, seeded and rough chopped; 1 yellow bell pepper, seeded and rough chopped; 1 orange bell pepper, seeded and rough chopped; 2 serrano peppers, seeded and rough chopped; 1 large white onion, rough chopped; 2 tablespoons minced garlic; 1 tablespoon olive oil; 4 cups reduced fat chicken stock; 2 cups skim milk; 2 tablespoons parsley, minced for garnish; salt & pepper

Servings: persons

1 red bell pepper, seeded and rough chopped
1 yellow bell pepper, seeded and rough chopped
1 orange bell pepper, seeded and rough chopped
2 serrano peppers, seeded and rough chopped
1 large white onion, rough chopped
2 tablespoons minced garlic
1 tablespoon olive oil
4 cups reduced fat chicken stock
2 cups skim milk
2 tablespoons parsley, minced for garnish
salt & pepper

1
Preheat your oven to 400 degrees.
2
Put all the peppers and onion into a casserole dish. Coat with the olive oil and then salt and pepper them. Roast in the oven until they're as tender as you'd like - I do it for about 45 minutes (they just start to get a little brown).
3
In a large pot over medium heat, add the peppers, onions, and the garlic. Next, add the chicken stock and bring up to temperature. Once the ingredients have had a chance to get to know each other, take the pot off the heat (but leave the burner hot).
4
While off the heat, use the immerision blender to blend the peppers and onions until they're completely incorporated into the stock. No lumps.
5
Now, add the milk. When the soups back up to the temperature you prefer, ladle into bowls and top with the parsley.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 red bell pepper, seeded and rough chopped, 1 yellow bell pepper, seeded and rough chopped, 1 orange bell pepper, seeded and rough chopped, 2 serrano peppers, seeded and rough chopped, and more.

Yes, Roasted Mixed 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.

Roasted Mixed Pepper Soup

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