Roasted Red Bell Pepper Soup

Roasted Red Bell Pepper Soup

77
skaught 0

"A delicious, creamy textured soup without the cream. The secret is in the beans! This soup is an all time favorite in my family. Serve hot or cold with a dollop of sour cream, or goat cheese. Sprinkle with some chopped watercress."

Ingredients

{{adjustedServings}} servings 207 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to broil.
  2. Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
  3. In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
  4. Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.
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Reviews

77
  1. 95 Ratings

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Made the soup for dinner tonight and used several pieces advice from others...added some more garlic, pepper, and oregano. I also followed the directions someone else gave of halving and seedin...

This recipe lacks a bit of flavor, but I dressed it up to make it work. I doubled the garlic, added basil, and one 15-oz can of tomato sauce. It was pretty good after that. [Note: When roasting...

I have been having great fun with this recipe and my family (including 2 year old triplets) doesn't mind at all - they love it! The first time I made it I used a 16oz can of roasted peppers. I ...