Menu
Red Curry Carrot Soup Red Curry Carrot Soup
Red Pepper Soup Red Pepper Soup
Carrot Soup Carrot Soup
Vegetable Carrot Soup Vegetable Carrot Soup
Carrot Ginger Soup Carrot Ginger Soup
Red Bean Vegetable Soup Red Bean Vegetable Soup
Red Potato Soup Red Potato Soup
Carrot Cheese Soup Carrot Cheese Soup
Carrot Broccoli Soup Carrot Broccoli Soup
Creamy Red Pepper Soup Creamy Red Pepper Soup
Curried Carrot Soup Curried Carrot Soup
Carrot Apple Soup Carrot Apple Soup
Carrot Zucchini Soup Carrot Zucchini Soup
Chipotle Carrot Soup Chipotle Carrot Soup
Roasted Red Pepper Soup Roasted Red Pepper Soup
Tomato Vegetable Soup Tomato Vegetable Soup
Creamy Carrot & Tomato Soup Creamy Carrot & Tomato Soup
Roasted Cauliflower & Red Pepper Soup Roasted Cauliflower & Red Pepper Soup
Fennel Carrot Soup Fennel Carrot Soup
Pepper Soup Pepper Soup

Red Pepper Carrot Soup

3 reviews
Test Kitchen Approved
Total Time

Prep: 40 min. Cook: 40 min. + cooling

Makes

4 servings

Updated: Oct. 20, 2022
This colorful soup is a tasty way to have a serving of vegetables without a lot of fat. Even my discerning teenagers lap it up happily.
Red Pepper Carrot Soup
Red Pepper Carrot Soup Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 medium sweet red pepper
  • 1 pound carrots, sliced
  • 1 medium onion, chopped
  • 2 tablespoons uncooked long grain rice
  • 2 tablespoons butter
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups water
  • 1/3 cup orange juice
  • 4-1/2 teaspoons snipped fresh dill
  • 2 teaspoons grated orange zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon each dried marjoram, thyme and rosemary, crushed
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper

Directions

  1. Broil red pepper 4 in. from the heat until skin is blistered, about 6 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel and discard charred skin. Remove stem and seeds; set pepper aside.
  2. In a large saucepan, cook the carrots, onion and rice in butter until onion is tender. Stir in the broth, water, orange juice, dill, orange zest, salt, marjoram, thyme, rosemary, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are tender. Cool for 10 minutes.
  3. In a blender, puree carrot mixture and roasted pepper in small batches. Return to the pan; heat through.

Nutrition Facts

1-1/2 cups: 162 calories, 6g fat (4g saturated fat), 15mg cholesterol, 802mg sodium, 25g carbohydrate (13g sugars, 5g fiber), 3g protein.