Roasted Red Pepper Soup78 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“This soup is easy and delicious! It always gets rave reviews.” - by RLINDA
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 245 cal
- 6.4 g
- 37.1 g
Based on a 2,000 calorie diet
Reviews (78)Rate This Recipe
"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. "
"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"
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