Roasted Red Pepper Soup Recipe

Name: Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 to 2 1/2 lb. red bell peppers (capsicums, 6 or 7); 3 Tbsp. extra virgin olive oil or vegetable oil; 1 large yellow onion, chopped (1 1/2 c.); 1 c. (8 fluid oz.) chicken broth; 2 c. (16 oz.) water; 1 tsp. salt or to taste; pinch of red pepper flakes or cayenne pepper; 1 Tbsp. fresh lemon juice; 8 to 10 fresh basil leaves, shredded; 1/2 c. (3 to 4 oz.) heavy cream

Servings: persons

2 to 2 1/2 lb. red bell peppers (capsicums, 6 or 7)
3 Tbsp. extra virgin olive oil or vegetable oil
1 large yellow onion, chopped (1 1/2 c.)
1 c. (8 fluid oz.) chicken broth
2 c. (16 oz.) water
1 tsp. salt or to taste
pinch of red pepper flakes or cayenne pepper
1 Tbsp. fresh lemon juice
8 to 10 fresh basil leaves, shredded
1/2 c. (3 to 4 oz.) heavy cream

1
Roast and peel peppers as follows:
2
Preheat oven to 500u00b0.
3
Cut the peppers in half lengthwise and remove the stems, seeds and ribs.
4
Lay the peppers, cut side down, on a baking sheet.
5
Place under the broiler.
6
Broil or roast until the skins blister and blacken.
7
Remove from the oven and cover with aluminum foil.
8
Let steam until cool enough to handle, 10 to 15 minutes.
9
Then, using your fingers or a knife, peel off the skins.
10
Chop the peppers into medium pieces; set aside.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 2 to 2 1/2 lb. red bell peppers (capsicums, 6 or 7), 3 Tbsp. extra virgin olive oil or vegetable oil, 1 large yellow onion, chopped (1 1/2 c.), 1 c. (8 fluid oz.) chicken broth, and more.

Yes, Roasted 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.

Roasted Red Pepper Soup

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