Roasted Red Pepper Soup

SUBMITTED BY: RLINDA PHOTO BY: Winter Ivy

"This soup is easy and delicious! It always gets rave reviews."

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 (16 ounce) jars roasted red peppers
2 (14.5 ounce) cans chicken broth
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 (9 ounce) packages fresh cheese tortellini, uncooked

READ REVIEWS (13)

DIRECTIONS

Place roasted red peppers in a blender or food processor, and blend until smooth.
In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Mar. 16, 2003 by LBOWZ

I didn't have mushrooms or tortellini, so I left them out - it was still excellent. Even my little ones liked it.

4 users found this review helpful

Reviewed on Nov. 18, 2005 by EJRIPPY

A very easy and very tasty recipe, I've made it several times now. When I don't have tortellini, I sometimes 2 tablespoons of tomato paste and heavy cream to make this more of a bisque. With some warm crusty bread, this is comfort food at its best!

2 users found this review helpful