Roasted Red Bell Pepper Soup Recipe - Allrecipes.com
Roasted Red Bell Pepper Soup Recipe

Roasted Red Bell Pepper Soup

Recipe by  

"A delicious, creamy textured soup without the cream. The secret is in the beans! This soup is an all time favorite in my family. Serve hot or cold with a dollop of sour cream, or goat cheese. Sprinkle with some chopped watercress."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Preheat oven to broil.
  2. Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
  3. In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
  4. Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2007

Made the soup for dinner tonight and used several pieces advice from others...added some more garlic, pepper, and oregano. I also followed the directions someone else gave of halving and seeding the peppers prior to roasting. This eliminated the need for flipping and turning the peppers. Husband loved it also!

 
Most Helpful Critical Review
Nov 02, 2006

This recipe lacks a bit of flavor, but I dressed it up to make it work. I doubled the garlic, added basil, and one 15-oz can of tomato sauce. It was pretty good after that. [Note: When roasting the bell peppers, cut them in half first, stem and seed them, then lay them open face down on the baking tray. That way, you don't have to use tongs to flip them in your oven.]

 

94 Ratings

Mar 25, 2006

I have been having great fun with this recipe and my family (including 2 year old triplets) doesn't mind at all - they love it! The first time I made it I used a 16oz can of roasted peppers. I added some things I had in the house like a half empty bag of three cheese tortellini and a bunch of fresh asparagus spears (it looked very pretty). The second time I roasted my own peppers and it was really good but everyone commented that the difference between the fresh and the canned was so subtle I can get away with not soing the extra work. This time I only added fresh mini ravioli. My sisters commented that it didn't really need any additions and I agree. I am making it tonight for a church dinner and I will leave it plain, but I will bring along some crumbled Feta - that sounds so good! Thanks for a healthy, delicious and versatile recipe!

 
Oct 09, 2006

This was really good, simple and easy to make too! My peppers may have been small, I'd like a little more of the pepper taste so I may add an extra pepper. I might even play around and try just a little tomato in it. Its really good as is though, I sprinkled some baked tortilla strips on top. Yum Yum Yum! OK, I had to revise my review. With my changes....I prefer using great northern beans (not sure why they made a difference to me?) and I used 4 roasted peppers and put in a small can of whole tomatoes. Perfection! I also use veggie boullion cube instead of chicken broth as I am a vegetarian. I love this soup!

 
Nov 03, 2004

Amazing! One of my new favorites. I use a jar of roasted red peppers sometimes for speed instead of roasting them myself. I'll also add a few fresh basil leaves at the end of the pureeing process.

 
Dec 12, 2003

I used a 12 oz. jar of drained sweet roasted red peppers. The soup looked like an elegant soup you'd have at a restaurant. It was surprising & a nice change to have a creamed soup that was thickened with beans instead of cream. I tried some with a dollop of sour cream on top and some with some with goat cheese (I'd gotten some in a gift basket) on top, as suggested in the recipe, & preferred it without the additions. It does need some salt & pepper while cooking or at the table.

 
Jan 30, 2009

This serves six only if you want a little cup of soup. If you want a big bowl, you need to double the recipe to serve six. I cut back on the garlic a bit, used Great Northern beans, and garnished with chopped cooked bacon. Great texture, great flavor. Everyone loved it!

 
Oct 27, 2002

Excellent taste. I recommend adding chicken breast chunks. Roasting the peppers is the hardest part. I think there are more like 6 servings instead of 3.

 

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Nutrition

  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 35.4 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.9 g
  • 4%
  • Fiber
  • 8.3 g
  • 33%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 10 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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