Creamy Roasted Red Pepper Soup

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Creamy Roasted Red Pepper Soup
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Creamy Roasted Red Pepper Soup

Added by: on May 16th, 2014
Serve this hearty yet healthy soup hot or cold!
Prep Time:
45 min
Cook Time:
15 min
Ready In:
60 min



Original Recipe Yield: 12 servings


  • 8 large red bell peppers
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 1/2 quarts chicken, vegetable, or beef stock, unsalted (Kitchen Basics is what we use)
  • 4 large basil leaves, sliced thinly
  • 1 can (6 oz) tomato paste
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/2 cup cream
  • paprika for garnish
Nutrition Facts
Creamy Roasted Red Pepper Soup

Servings Per Recipe: 12

Amount Per Serving

Calories: 113

  • Total Fat: 4 g
  •     Saturated Fat: 1.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 3.7 mg
  • Sodium: 715.5 mg
  • Total Carbs: 14.1 g
  •     Dietary Fiber: 3.2 g
  •     Sugars: 8.2 g
  • Protein: 6.2 g

how is this calculated?

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Place peppers on a foil-lined broiler pan or cookie sheet and set a few inches under the broiler. Be sure to line your pan with foil, because the peppers release their juice/water as they cook. Clean up is easier, too.


Watch them carefully! Every few minutes, turn and rotate the peppers with tongs until the skin is black and blistered all over and the peppers are quite soft. (This took about 30 minutes because we didn't want to get too close to the oven's heating element --we had the rack on the second level.)


While your peppers are broiling, cook the onions in the olive oil in a medium sized pot until soft, then add the garlic and basil and cook for 1 minute more, then remove from the heat.


As the peppers get blackened and soft, drop them into a gallon sized zip top bag and place the zipped-up bag on a heat-safe surface like a trivet or cutting board. Caution: the bags are HOT!


Allow the peppers to cool for at least 30 minutes, until they are cool enough to handle. Remove one pepper from the bag and using your hands, gently rub the pepper until all the skin comes off. Pull out the stem and discard. Slice open the pepper and remove all of the seeds; discard skin and seeds. (I find it convenient to place a plastic grocery bag on the counter and just drop everything in that.) Roughly chop the pepper and add to the pot containing the onions. Repeat with the remaining peppers.


Add 1/2 quart (2 cups) of stock, salt, black pepper, and tomato paste to the pot.


Working in batches, puree the contents of the pot. For a super creamy consistency, use a blender or for a slightly chunkier texture, use a food processor. Pour the puree into a larger pot.


Add the remaining stock (2 quarts) and cook at a high simmer for 15 minutes. Turn off and remove from heat.


If serving immediately, stir in the cream. Garnish with sprinkles of paprika when ladled into bowls.


If serving the next day (recommended), allow to cool completely and place the entire pot in the refrigerator. The next day, place the pot on the stove and bring to a boil, then turn off and remove from heat. Stir in the cream. Garnish with sprinkles of paprika when ladled into bowls. Excellent with croutons.


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