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Roasted Red Peppers Soup Recipe

Roasted Red Peppers Soup Recipe photo by Taste of Home

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If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.

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Roasted Red Peppers Soup Recipe

Prep: 10 min. Cook: 25 min.

Yield: 6 Servings

10 25 35

Ingredients

1 large sweet onion, chopped
2 teaspoons butter
2 garlic cloves, minced
2 jars (15-1/2 ounces each) roasted sweet red peppers, drained
2 cups vegetable broth
1/2 teaspoon dried basil
1/4 teaspoon salt
1 cup half-and-half cream

Directions

In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly.
In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil). Yield: 6 servings.

Nutritional Facts 1 cup equals 135 calories, 6 g fat (3 g saturated fat), 23 mg cholesterol, 753 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Originally published as Roasted Red Pepper Soup in Country Woman January/February 2007, p37

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Reviews for Roasted Red Peppers Soup

Roasted Red Peppers Soup

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Reviewed on Nov. 20, 2012 by I-sew

I used my own roasted peppers, not canned. It was elegant.

Reviewed on Nov. 10, 2010 by daisey5

I also added in some fresh tomatoed,garlic powder and onion powder. I also used the fat free 1/2 & 1/2 and organic roasted red peppers. This soup was wonderful.

Reviewed on Jan. 04, 2010 by joniotto

Amazing that such a simple recipe can be this good!! I also added a small can of diced tomatoes, undrained, to the soup just for the additional vegetable benefits-but otherwise kept to the original recipe. This is definitely a keeper!

Reviewed on Dec. 28, 2009 by kbroaddrick

This is amazing! I added some onion and garlic powder, as well as a half pint of cherry tomatoes (I had them leftover in the fridge). My husband LOVED it. We topped it with goat cheese and ate it with garlic toasts. Delicious!!!