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Hearty Roasted Red Pepper Soup Recipe
This roasted red pepper soup recipe is one of the most popular easy soup recipes I have ever had the pleasure to enjoy. |
With just a few ingredients you can serve up this hearty soup quickly.
By roasting the red peppers first this recipe allows a sweet smokey flavor to blend through this easy, home cooked soup recipe.
This soup recipe keeps well, refrigerated, for several days. Make a double batch and have dinner ready for the next meal, too. |
It's easy to make this a dairy-free vegetarian recipe. Simply omit the milk that's called for at the end, and add the same amount of vegetable broth to make up the difference with the liquid measurements.We like to serve this when the weather is cool, because a hearty recipe like this roasted red pepper soup recipe warms us up from the inside out.
Easy Soup Recipes - Roasted Red Pepper | Roasted Red Pepper Soup | | | | | | Serve with a dollop of sour cream or yogurt | | | | 4 | | red bell peppers | | | 1 Tbs | | olive oil | | | 1 | | chopped onion | | | 2 | | chopped cloves garlic | | | 1 | | diced potato | | | 1 cup | | vegetarian broth Click Here for Vegetarian Broth Recipe | | | 1/2 cup | | milk | | | | sour cream or yogurt for garnish | | | | | | | 1 | Cut the peppers into large slices and remove the seeds. Broil under high heat, skin side up, until the peppers are mostly black. Remove from the broiler. Place them in a paper bag, and roll down the top. Let the peppers sit for 15 minutes. | | 2 | Meanwhile, heat the oil in a medium sauce pan. Add the onion and garlic. Cook over medium-low heat for 3-5 minutes, until the vegetables are almost translucent. Add the potato and the broth. Simmer over medium heat for 10-15 minutes, until the potato is tender. | | 3 | Remove the peppers from the bag, and peel off the blackened skin. | | 4 | Place the peppers and the broth mixture into a blender or a food processor. Process until smooth. Return to the pan and stir in the milk. Heat to serving temperature. | | 5 | Ladle into individual bowls and top with sour cream or yogurt, if desired. | | | | | Servings: 4 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | The following ingredients were not linked to the ingredient database and were not included in the nutrition information: | | sour cream or yogurt for garnish | | | | | | | | | | | Amount Per Serving | | | | | Calories | | 124.76 | | | Calories From Fat (31%) | | 38.31 | | | | | % Daily Value | | Total Fat 4.37g | | 7% | | | Saturated Fat 0.92g | | 5% | | | Cholesterol 2.44mg | | 1% | | | Sodium 40mg | | 1% | | | Potassium 567.64mg | | 16% | | | Carbohydrates 20.14g | | 7% | | | Dietary Fiber 3.44g | | 14% | | | Sugar 8.16g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 16.70g | | | | | Protein 3.38g | | 7% | | | | | | | | | | | | |
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