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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 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.

That's it — enjoy your meal!

Roasted Mixed Pepper Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions