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 red bell peppers; 1 pint grape tomatoes, left whole; 1 leek, carefully washed and sliced; 1 tablespoon olive oil; 1 cup chicken broth; 1 cup cooked basmati rice; 2 large lemons; salt and pepper to taste; 1/3 teaspoon dried basil; several shakes Pensey's Tuscan Sunset (basil, oregano, fennel, garlic, and anise)

Servings: persons

3 red bell peppers
1 pint grape tomatoes, left whole
1 leek, carefully washed and sliced
1 tablespoon olive oil
1 cup chicken broth
1 cup cooked basmati rice
2 large lemons
salt and pepper to taste
1/3 teaspoon dried basil
several shakes Pensey's Tuscan Sunset (basil, oregano, fennel, garlic, and anise)

1
Roast peppers in oven until black all over. Put in a paper bag for 15 minutes. Peel, seed, and coarsely chop.
2
Over medium high heat, heat olive oil in saucepan with leek, rice, and tomatoes. Saute until the tomatoes pop.
3
Add chicken broth, scraping to deglaze the pan.
4
With a vegetable peeler, remove just the bright yellow part of the lemon peel. Finely chop the peel. Juice the lemons.
5
Add the peppers, lemon peel, and juice to the saucepan. Season to taste.
6
Pulse in the blender until everything is finely chopped but short of pureed. May be served chilled or reheated.

341

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 red bell peppers, 1 pint grape tomatoes, left whole, 1 leek, carefully washed and sliced, 1 tablespoon olive oil, 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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