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: 7 red bell peppers; 1 tablespoon extra virgin olive oil; 1 large onion, diced; 3 cloves of garlic, minced; 1 tablespoon chopped fresh thyme; 1 teaspoon oregano; 1/4 teaspoon sea salt; 1/4 teaspoon black pepper; 1 large russet potato, peeled and cut into 1 inch cubes; 4 cups low-sodium vegetable or chicken broth; 1 can of diced tomatoes; Juice of 1 lemon; chopped fresh chives for garnish; 1/4 cup goats cheese

Servings: persons

7 red bell peppers
1 tablespoon extra virgin olive oil
1 large onion, diced
3 cloves of garlic, minced
1 tablespoon chopped fresh thyme
1 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 large russet potato, peeled and cut into 1 inch cubes
4 cups low-sodium vegetable or chicken broth
1 can of diced tomatoes
Juice of 1 lemon
chopped fresh chives for garnish
1/4 cup goats cheese

1
First, roast the peppers: cut the tops of the bell peppers off; discard seeds and membranes. Then, slice the peppers in half and flatten with the palm of your hand. Roast peppers on BBQ (or oven set to broil) until black, remove and place in a large bowl; cover with saran wrap. Let sit for 15 minutes. Peel off blackened skins and chop.
2
Heat olive oil in a large pot over medium heat. Add onions, garlic, thyme, and oregano. Saute, stirring occasionally until the onions begin to soften and look translucent, about 5 minutes.
3
Add potato, bell peppers, broth, and tomatoes. Bring to a boil, cover and reduce heat to simmer until the potatoes are very tender, about 30 minutes.
4
Using an immersion hand blender or stand blender, puree the soup until it is very smooth. Add lemon juice, salt and pepper. Adjust seasonings to taste.
5
Ladle into bowls and serve hot with fresh snipped chives for garnish

570

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 14 ingredients. The key ingredients include: 7 red bell peppers, 1 tablespoon extra virgin olive oil, 1 large onion, diced, 3 cloves of garlic, minced, 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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