Roasted Red Peppers Soup Recipe
Roasted Red Peppers Soup Recipe photo by Taste of Home

Roasted Red Peppers Soup Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Roasted Red Pepper Soup in Country Woman January/February 2007, p37

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.

Reviews for Roasted Red Peppers Soup

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 15, 2014

"I follow the recipe exactly until the end. I add a 4 oz. can of mushroom pieces and stems for an added texture. My family loves this soup. Even the picky eater!"

MY REVIEW
Reviewed Nov. 9, 2013

"Made it this morning for tonight. Delicious! I used sea salt, onionpowder as well as the onions. Added celery salt. I also blended the soup very well except the last 2 cups I left it slightly chunky to add some texture. I also added some gouda cheese, and a cup of sour cream.I am not sure where the cumin flavor came from in a previous comment , this was yummy! Although I did modify it for my family."

MY REVIEW
Reviewed Nov. 3, 2013

"I just made this and I hate to say it but I was rather disappointed. I made it exactly as the recipe is written. It had a really strong cumin flavor. I love all the ingredients so I thought it would be better than it was. After I used my immersion blender on 1/2 of it, the texture was great. I'm going to make it again and cut down on the cumin and maybe add some garlic and thyme. I didn't add any salt while I cooked it per the comments from other reviewers. Just added a sprinkle at the end."

MY REVIEW
Reviewed Oct. 8, 2013

"The only thing I would do differently with this soup is puree only half of the peppers. It needed some difference in texture to make it outstanding. The flavor was wonderful. I will definitely make this again,"

MY REVIEW
Reviewed Jul. 14, 2013

"Just made this soup as directions say. It's missing something. Only made because of reviews saying it was good. But. Now I have a pot of soup that will not get ate. Did not like it."

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