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Creamy Red Pepper Soup

Total Time

Prep: 15 min. Cook: 30 min. + cooling


12 servings (3 quarts)

Everyone loves this soup’s taste, but no one guesses that pears are the secret ingredient. —Connie Summers, Augusta, Michigan
Creamy Red Pepper Soup Recipe photo by Taste of Home


  • 2 large onions, chopped
  • 1/4 cup butter, cubed
  • 4 garlic cloves, minced
  • 2 large potatoes, peeled and diced
  • 2 jars (7 ounces each) roasted red peppers, drained, patted dry and chopped
  • 5 cups chicken broth
  • 2 cans (15 ounces each) pears in juice
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper
  • Optional: Chopped chives, heavy cream and croutons


  1. In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the potatoes, red peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat. Add pears with juice; let cool.
  2. Using a blender, puree soup in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through. If desired, serve with chopped chives, heavy cream and croutons.

Nutrition Facts

1 cup: 127 calories, 4g fat (2g saturated fat), 10mg cholesterol, 494mg sodium, 20g carbohydrate (9g sugars, 2g fiber), 3g protein.

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