Roasted Red Pepper Soup

Lesley Baradel
Roasted Red Pepper Soup
Roasted Red Pepper Soup

Roasted Red Pepper Soup

This roasted red pepper soup is fast to make and perfect for cold season since it is packed with Vitamin C.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soups & Stews
Cuisine American
Servings 6 people
Calories 185 kcal

Ingredients
  

  • 3 red bell peppers roughly chopped
  • 1 cup roasted red bell peppers
  • 1 cup onion roughly chopped, about 1 medium onion
  • 2 tsp garlic minced, about 4 cloves
  • 2 Tbsp unsalted butter
  • 3 cups low sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 tsp black pepper

Instructions
 

  • Place the red bell pepper, roasted peppers, onion and garlic in a food processor and pulse until pieces are relatively uniform in size.
  • Melt the butter in a large sauce pan over medium heat. Add the vegetables from the food processor to the sauce pan and saut√© for 5 minutes, or until tender. Pour in the chicken broth, stirring well, reduce heat to medium-low and simmer for 10 minutes.
  • Transfer to a blender and puree until smooth or use an immersion blender to puree the soup.
  • Stir in the heavy cream and the black pepper and allow to heat through, about 5 minutes.

Notes

Nutrition Nugget: Red peppers are packed with Vitamins A and C, both of which play a role in keeping your immune system strong.

Nutrition

Calories: 185kcalCarbohydrates: 12gProtein: 2gFat: 13gSaturated Fat: 9gCholesterol: 46mgSodium: 377mgFiber: 2gSugar: 6g
Keyword chicken soup, red pepper
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Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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