Roasted Red Bell Pepper Soup Recipe

Name: Roasted Red Bell Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 pound sweet red bell peppers roasted, peeled; 1 tablespoon garlic chopped; 1/4 cup yellow onion julienned; 1 each bay leaves; 1 teaspoon creole seasoning; 1 teaspoon cumin ground; 1 teaspoon salt; 1 teaspoon lemon juice; 1 teaspoon worcestershire sauce; 4 cups water; 1 cup heavy whipping cream

Servings: persons

1 tablespoon olive oil
1 pound sweet red bell peppers roasted, peeled
1 tablespoon garlic chopped
1/4 cup yellow onion julienned
1 each bay leaves
1 teaspoon creole seasoning
1 teaspoon cumin ground
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon worcestershire sauce
4 cups water
1 cup heavy whipping cream

1
Heat oil in stockpot.
2
Add peppers, garlic and onion, and cook until onion is translucent.
3
Add bay leaf, Creole seasoning, cumin, salt, lemon juice and Worcestershire.
4
Add water and bring to a boil.
5
Process in blender or food processor until smooth.
6
Stir in cream and blend in blender again (may have to do in batches).
7
Divide among 4 to 6 bowls, and garnish with corn and tortilla strips.

291

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 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 pound sweet red bell peppers roasted, peeled, 1 tablespoon garlic chopped, 1/4 cup yellow onion julienned, and more.

Yes, Roasted Red Bell 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 Red Bell Pepper Soup

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