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5
from 1 vote
Roasted Red Pepper Soup Recipe
A simple and flavorful recipe for pureed roasted red pepper soup with tomatoes, garlic, basil, and a sprinkle of red pepper flakes for heat.
Prep Time
10
minutes
mins
Cook Time
23
minutes
mins
Total Time
33
minutes
mins
Course:
Dinner, Lunch
Cuisine:
American
Servings:
8
Calories:
131
kcal
Author:
Katie Wells
Equipment
Blender, immersion blender, or hand blender
Large pot with a lid
Baking sheets
Ingredients
4
large
red bell peppers
4
Roma tomatoes
cut in half
6
cloves
garlic
peeled
2
TBSP
olive oil
1
medium
onion
diced
1
carrot
diced
8
cups
chicken broth
or vegetable broth
1
tsp
Italian seasoning
¼
tsp
red pepper flakes
1
tsp
salt
½
cup
white wine
optional
½
cup
sour cream
for serving, optional
Instructions
Preheat the oven to 425°F.
Halve the red peppers and remove the stems and seeds.
Place the bell pepper and tomatoes, cut side down, on a large baking sheet.
Place the garlic cloves in between the peppers and tomatoes wherever there is room.
Place the baking sheet in the preheated oven and roast for 20 minutes.
Use the broiler to cook for an additional 3 minutes to get a little charring on the skin of the vegetables.
In a large pot on the stovetop, heat the oil over medium heat.
Saute the onion and carrot until slightly softened.
Add the white wine and simmer for 5 minutes.
Add the broth, Italian seasoning, red pepper flakes, and salt.
Simmer over low heat, stirring occasionally until the peppers and tomatoes have finished cooking.
Add the roasted peppers, tomatoes, and garlic to the pot on the stove.
Using an immersion blender (or working in batches in a blender), puree the soup until smooth.
Serve with a spoonful of sour cream and/or garnish with fresh basil if desired.
Notes
Make this soup into a heartier meal by adding leftover cooked chicken or Italian sausage.
Store any leftovers in an airtight container in the fridge.
Nutrition
Calories:
131
kcal
|
Carbohydrates:
9
g
|
Protein:
6
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
8
mg
|
Sodium:
629
mg
|
Potassium:
390
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
1741
IU
|
Vitamin C:
15
mg
|
Calcium:
50
mg
|
Iron:
1
mg