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!
Roasted Red Pepper Soup
- 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
- To roast red peppers, preheat oven to 425 degrees.
- Cut the top of the pepper and de-seed. Cut peppers into quarters.
- Coat a baking sheet with non-stick spray. Brush 1/2 tablespoon of EVOO onto peppers.
- Roast for 35-40 minutes until slightly blackened.
- Starting the soup - Pour chicken broth into a large pot. Set to medium-high heat.
- Chop red peppers, white onion, and Roma tomatoes.
- Add chopped veggies, garlic, red wine, and tomato sauce to chicken broth. Bring to a boil.
- Simmer for 20 minutes.
- Puree mixture in a food processor or blender. Add back to pot.
- Add seasonings, and simmer additional 10-15 minutes.
1 serving is 1 Weight Watchers point.
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 1.2 g
Saturated Fat 0.2 g
Unsaturated Fat 0.9 g
Sodium 405 mg
Total Carbohydrates 9.1 g
Dietary Fiber 2.4 g
Sugars 5.8 g
Protein 3 g
* 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!
What is your favorite way to eat red peppers?