Roasted Red Pepper Soup

78 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 30 min

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

Ingredients

2 (16 ounce) jars roasted red peppers
2 (14.5 ounce) cans chicken broth
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 (9 ounce) packages fresh cheese tortellini, uncooked

Hide Checklist

Directions

Place roasted red peppers in a blender or food processor, and blend until smooth.
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.

Nutrition

Amount Per Serving (8 total)

Calories
245 cal
12%

Fat
6.4 g
10%

Carbs
37.1 g
12%

Based on a 2,000 calorie diet

Reviews (78)

Rate This Recipe

165

Joel & Lauren

Oct. 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 p..." See moreeppers next time. I'll definitely make it again. "

KLEROUE

Mar. 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!..." See more"

Kj

Dec. 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. ..." See more"

More Reviews