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: 3 whole Red Bell Peppers; 2 Tablespoons Olive Oil; 1 whole Red Onion, Finely Chopped; 4 cloves Garlic, Sliced; 1 can (28 Oz. Size) Whole Peeled Tomatoes, With Their Juice; 1 cup Chicken Stock; 3/4 cups Heavy Cream; 2 Tablespoons Hot Sauce; 1 Tablespoon Dried Italian Seasoning; 1/2 cups Blue Cheese

Servings: persons

3 whole Red Bell Peppers
2 Tablespoons Olive Oil
1 whole Red Onion, Finely Chopped
4 cloves Garlic, Sliced
1 can (28 Oz. Size) Whole Peeled Tomatoes, With Their Juice
1 cup Chicken Stock
3/4 cups Heavy Cream
2 Tablespoons Hot Sauce
1 Tablespoon Dried Italian Seasoning
1/2 cups Blue Cheese

1
Preheat oven to 450u00b0F. Cut red peppers in quarters and remove the seeds. Place on a baking sheet and roast for about 40 minutes, flipping them every 10 minutes. Once cooked through with charred skin, set aside and cool. Peel and discard skins.
2
Heat oil in a Dutch oven over medium high heat. Add the onion with a pinch of salt and cook for about 2 minutes. Add garlic and cook for another 2 minutes. Next, add tomatoes, roasted red peppers, and stock. Bring to a simmer and add cream, hot sauce, and Italian seasoning. Simmer for 1 hour.
3
Add blue cheese and remove the soup from heat. Using an immersion blender, blend all ingredients together until smooth.
4
Recipe adapted from Michael Symon's Spicy Tomato and Blue Cheese Soup.

432

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: 3 whole Red Bell Peppers, 2 Tablespoons Olive Oil, 1 whole Red Onion, Finely Chopped, 4 cloves Garlic, Sliced, 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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