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Roasted Red Peppers Soup Recipe
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Roasted Red Peppers Soup Recipe

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4.5 11 11
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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.
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: 135 calories, 6g fat (3g saturated fat), 23mg cholesterol, 753mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 2g protein.

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


Reviews for Roasted Red Peppers Soup

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Holly User ID: 8976010 257366
Reviewed Nov. 27, 2016

"Easy good soup. I roast my own red peppers and do a little more than the recipe calls for. I also use at least twice as much garlic. Tonight I added a pinch of chili powder so we'll see how that variation goes."

MY REVIEW
Georgia Peach User ID: 187951 66275
Reviewed Oct. 31, 2014

"Fantastic soup. I use my immersion blender to puree and just 2% milk instead of cream. Garnishing with sour cream and pumpkin seeds makes it look like a soup from Panera bread's menu!"

MY REVIEW
bloominglilacs2 User ID: 6547464 150916
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
homzkooln User ID: 7476642 64131
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
savetheday User ID: 4348426 66274
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
pajamaangel User ID: 1603339 57936
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
Sheilarenee72 User ID: 7337665 57933
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."

MY REVIEW
I-sew User ID: 6786157 66272
Reviewed Nov. 20, 2012

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

MY REVIEW
daisey5 User ID: 146806 98285
Reviewed Nov. 10, 2010

"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."

MY REVIEW
joniotto User ID: 1827180 131406
Reviewed Jan. 4, 2010

"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!"

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