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
Ingredients: 4 whole Red Bell Peppers; 2 Tablespoons Olive Oil; 1 whole Sweet Onion, Diced; 2 cloves Garlic; 1 can Diced Tomatoes; 2 cups Chicken Broth; 1/2 teaspoons Salt; 1 Tablespoon Dried Basil; 1 teaspoon Smoked Paprika; 1 cup Cream

Servings: persons

4 whole Red Bell Peppers
2 Tablespoons Olive Oil
1 whole Sweet Onion, Diced
2 cloves Garlic
1 can Diced Tomatoes
2 cups Chicken Broth
1/2 teaspoons Salt
1 Tablespoon Dried Basil
1 teaspoon Smoked Paprika
1 cup Cream

1
Cut the tops off the peppers, remove the seeds and membranes, cut in half and lay on a foil-lined baking sheet. Place under a broiler until the skins turn black and blister. Place them in a plastic bag and let them rest about 15 minutes. The skin will peel right off.
2
Heat olive oil in a stock pot and cook onion and garlic til tender. Add tomatoes. Let cool slightly, then transfer mix to the blender*. Puree the vegetables, including peppers, with some of the chicken broth until smooth. Pour back into pot. Add the rest of the chicken broth and seasonings. Let it come to a simmer. Add the cream and remove from heat.
3
* If you have an immersion blender, then go ahead and add all chicken broth to the pot with the cooked vegetables and puree in the pot. Once the mixture is smooth, add the cream.

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 10 ingredients. The key ingredients include: 4 whole Red Bell Peppers, 2 Tablespoons Olive Oil, 1 whole Sweet Onion, Diced, 2 cloves Garlic, 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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