Roasted Red Pepper Soup

Roasted Red Pepper Soup

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Red peppers are one of my favorite vegetables to cook with. They have amazing flavor any way you serve them – raw, baked, marinated, sauteed, or roasted!

Now that the weather is finally cooling off in Dallas, my desire to cook soup is in full swing. Soups are one of the easiest foods to prepare. Throw a bunch of stuff in a pot and you’re (almost) done! This Roasted Red Pepper Soup won’t let you down. Very easy to prepare, and very easy to please your family and guests with!

Similar to my asparagus soup, I’ll boil the vegetables in broth before pureeing into a beautifully delicious bowl of goodness. This soup requires one longer preparation step, which is roasting the red peppers. This is still easy, but takes a little bit more time. I roasted my peppers two days before making this soup, so they were ready to grab and go the night I had the soup on the meal plan!

Roasted Red Pepper Soup

Prep

Cook

Total

Yield 3

Ingredients

  • 4 red peppers
  • 1/2 tablespoon EVOO
  • 1 white onion
  • 2 Roma tomatoes
  • 28 oz chicken broth (two cans)
  • Splash red wine
  • 3 garlic cloves, minced
  • 4 oz tomato sauce
  • 1/2 teaspoon thyme
  • 1/2 teaspoon white pepper
  • 1 teaspoon cumin
  • 1 teaspoon garlic salt
  • salt to taste

Instructions

  1. To roast red peppers, preheat oven to 425 degrees.
  2. Cut the top of the pepper and de-seed. Cut peppers into quarters.
  3. Coat a baking sheet with non-stick spray. Brush 1/2 tablespoon of EVOO onto peppers.
  4. Roast for 35-40 minutes until slightly blackened.
  5. Starting the soup – Pour chicken broth into a large pot. Set to medium-high heat.
  6. Chop red peppers, white onion, and Roma tomatoes.
  7. Add chopped veggies, garlic, red wine, and tomato sauce to chicken broth. Bring to a boil.
  8. Simmer for 20 minutes.
  9. Puree mixture in a food processor or blender. Add back to pot.
  10. Add seasonings, and simmer additional 10-15 minutes.

Notes

1 serving is 1 Weight Watchers point.

Courses Soup

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 64

% Daily Value

Total Fat 1.2 g

2%

Saturated Fat 0.2 g

1%

Unsaturated Fat 0.9 g

Sodium 405 mg

17%

Total Carbohydrates 9.1 g

3%

Dietary Fiber 2.4 g

10%

Sugars 5.8 g

Protein 3 g

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Try serving this roasted red pepper soup with mozzarella beer biscuits!

Want to do more with your roasted red peppers? Try these other delicious recipes!

Roasted Red Pepper Dip

Roasted Red Pepper Pasta Sauce

Tell me…
What is your favorite way to eat red peppers?

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