READY IN 30 mins

Roasted Red Pepper Soup

Read Reviews (78)

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

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.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 23, 2008

This soup was great! It would be great as just a plain soup too. I roasted my own red peppers, and guessed by using 4. It wasn't nearly enough, so I reduced the other ingredients. I'd probably try 7 peppers next time. I'll definitely make it again.

—Joel & Lauren

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Most Helpful Critical Review

Nov 01, 2010

I followed this recipe pretty closely. It wasn't my favorite. I felt that it needed something. The pepper taste needed a littele tempering. If I made this again I might try adding cream at the end like someone else suggested. I may skip the mushrooms too. They just didn't make sense to me.

—adabrowski

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95 Ratings

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Mar 09, 2006

This was a tasty recipe and we will definetly make it again. The only thing we different was added some heavy cream as suggested by another member. Thanks for the recipe!

—KLEROUE

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Dec 03, 2008

Excellent soup! I didn't use all the pasta, only 1/3. I also added extra broth since it thickened too quickly. Added a few tbsp of whipping cream at the end.

—Kj

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Jan 05, 2009

Flavorful & Fabulous! I loved this. I made it pretty much to the recipe except that my grocery store only had ONE 24 oz jar left! To make up for what I was missing I took three fresh red peppers and broiled them until the skins bubbled - then removed the skins and pureed them up. I can't say enough about the flavor of this soup - although next time I might try it without the mushrooms. I don't think the mushrooms brought too much to the party and I think it would be prettier without them.

—Amanda

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Nov 18, 2005

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!

—EJRIPPY

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Mar 16, 2003

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

—LBOWZ

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Mar 09, 2005

I have made this recipe four or five times and it is delicious. I adjusted the broth and amount of tortellini because it came out more like a stew the first time I made it. Will definitely make this one again!

—COLLEENPRICE

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Nutrition

Calories
245 kcal
12%

Carbohydrates
37.1 g
12%

Cholesterol
28 mg
9%

Fat
6.4 g
10%

Fiber
2.8 g
11%

Protein
11.3 g
23%

Sodium
795 mg
32%

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

Nutritional Information

Roasted Red Pepper Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 245
** Calories from Fat: 58

% Daily Value *
** Total Fat 6.4g 10 %
** Saturated Fat 3g 15 %
** Cholesterol 28mg 9 %
** Sodium 795mg 32 %
** Potassium 104mg 3 %
** Total Carbohydrates 37.1g 12 %
** Dietary Fiber 2.8g 11 %
** Protein 11.3g 23 %
** Sugars 5.3g
** Vitamin A 94 %
** Vitamin C 105 %
** Calcium 3 %
** Iron 10 %
** Thiamin 3 %
** Niacin 9 %
** Vitamin B6 3 %
** Magnesium 2 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.