Roasted Red Pepper Soup

Roasted Red Pepper Soup

78
RLINDA 0

"This soup is easy and delicious! It always gets rave reviews."

Ingredients 30 m {{adjustedServings}} servings 245 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 795 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Place roasted red peppers in a blender or food processor, and blend until smooth.
  2. In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.
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Reviews 78

  1. 95 Ratings

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Joel & Lauren
10/23/2008

This soup was great! It would be great as just a plain soup too. I roasted my own red peppers, and guessed by using 4. It wasn't nearly enough, so I reduced the other ingredients. I'd probably try 7 peppers next time. I'll definitely make it again.

KLEROUE
3/9/2006

This was a tasty recipe and we will definetly make it again. The only thing we different was added some heavy cream as suggested by another member. Thanks for the recipe!

Kj
12/3/2008

Excellent soup! I didn't use all the pasta, only 1/3. I also added extra broth since it thickened too quickly. Added a few tbsp of whipping cream at the end.