Roasted Red Pepper Soup

Roasted Red Pepper Soup

78 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
RLINDA
Recipe by  RLINDA

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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)

Rate This Recipe
Joel & Lauren
165

Joel & Lauren

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
83

KLEROUE

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
72

Kj

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 245 cal
  • 12%
  • Fat
  • 6.4 g
  • 10%
  • Carbs
  • 37.1 g
  • 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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Roasted Red Pepper and Tomato Soup

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