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Roasted Red Bell Pepper Soup

Roasted Red Bell Pepper Soup

skaught

skaught

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.

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Ingredients {{adjustedServings}} servings

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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

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

ALISHERRILL
100

ALISHERRILL

1/7/2007

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 seeding the peppers prior to roasting. This eliminated the need for flipping and turning the peppers. Husband loved it also!

quickcooker
64

quickcooker

11/2/2006

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 the bell peppers, cut them in half first, stem and seed them, then lay them open face down on the baking tray. That way, you don't have to use tongs to flip them in your oven.]

tpergola
40

tpergola

3/25/2006

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 added some things I had in the house like a half empty bag of three cheese tortellini and a bunch of fresh asparagus spears (it looked very pretty). The second time I roasted my own peppers and it was really good but everyone commented that the difference between the fresh and the canned was so subtle I can get away with not soing the extra work. This time I only added fresh mini ravioli. My sisters commented that it didn't really need any additions and I agree. I am making it tonight for a church dinner and I will leave it plain, but I will bring along some crumbled Feta - that sounds so good! Thanks for a healthy, delicious and versatile recipe!

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