0 from 33 votes
Roasted Red Pepper Soup Recipe
This roasted red pepper soup recipe is made with fresh roasted red peppers and sour cream making this soup rich, creamy, and flavorful. An easy meatless dinner idea the entire family will love!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Course:
Soup
Cuisine:
American
Ingredients
- 6 red bell peppers
- 1 tbsp extra virgin olive oil
- ½ cup yellow onion chopped
- 5 cloves garlic
- 4 cups chicken broth
- ¼ tsp crushed red pepper
- ¼ tsp dried thyme
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ cup sour cream
- 1 tsp dried oregano
Instructions
- Preheat oven to 425 degrees F.
- Line a large baking sheet with foil and spray with a nonstick cooking spray. Set aside.
- Clean and dry the bell peppers. Cut them in half and remove the seeds and membranes.
- Place the bell peppers cut side down on the baking sheet, pressing them down to make them as flat as possible.
- Bake the bell peppers for 20-25 minutes until skin is blackened and peppers are soft. Remove from the oven and place the peppers inside a container that has a lid. Seal the peppers inside. This will allow the steam to soften them more. Keep in there for another 15 minutes.
- In a dutch oven, saute the onions with the olive oil until the onions are soft and translucent. Add the garlic and cook an additional 30 seconds. Remove from the heat.
- After peppers have cooled enough to touch, about 15 minutes. Remove from the container and peel off the burnt skin. (I only peeled the burnt parts that were easily removed and left the skin that was still red and attached).
- Place the bell pepper, onion and garlic into a food processor or blender and blend until smooth.
- Add the red pepper mixture back to the dutch oven and heat over medium heat. Pour in the chicken stock and add the salt, crushed red pepper, dried thyme, and black pepper. Bring to a simmer, cover and allow to simmer for another 20 minutes.
- Remove from the heat. Stir in the sour cream. Place the oregano in your hand and crush it up slightly to release the flavor and to make the pieces smaller, then pour into the pot. Stir until completely combined.
- Serve with extra sour cream and fresh herbs on top if desired.
Cup of Yum
Nutrition Information
Serving
1
Calories
114kcal
(6%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
5mg
(2%)
Sodium
816mg
(34%)
Potassium
419mg
(12%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
3786IU
(76%)
Vitamin C
166mg
(184%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories
% Daily Value*
| Serving | 1 | |
| Calories | 114kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 816mg | 34% |
| Potassium | 419mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 3786IU | 76% |
| Vitamin C | 166mg | 184% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.