Roasted Red Pepper Soup

This roasted red pepper soup is an excellent source of healthy vitamins – and it’s delicious! One bowl will fill you up.

Roasted Red Pepper SoupRoasted Red Pepper Soup

If you don’t have an immersion blender, a regular blender works fine. You can use jarred roasted peppers but roasting fresh red peppers is easy and adds a depth to the pepper flavor that can’t be beat.

This soup is perfect when you have extra peppers laying around, or you can also try a heartier Stuffed Pepper Soup. I also love Chickpea Tomato Soup with Rosemary, and Creamy Carrot Ginger Soup.

Roasted Red Pepper Soup
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4.8 from 5 votes
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Roasted Red Pepper Soup

3
Freestyle Points
138
Calories
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Yield: 4 servings
COURSE: Soup
CUISINE: Italian
This roasted red pepper soup is an excellent source of healthy vitamins – and it's delicious! One bowl will fill you up.

Ingredients

  • 4 large red bell peppers, roasted seeds removed
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, peeled and chopped
  • 2 garlic cloves, chopped
  • 1 tsp herbs de provence
  • 1/4 cup fresh parsley, chopped
  • 3 cups fat free chicken broth, or vegetable stock
  • 1 medium russet potato, peeled and chopped
  • 1/4 cup dry white wine
  • Salt and freshly ground black pepper
  • 2 tbsp fat free sour cream
  • 1/4 cup Parmigiano Reggiano cheese

Instructions

  • To roast red peppers on the grill, place clean fresh red peppers directly on the grill top. You can also put them directly over the flame on your stove.
  • Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister.
  • When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl.
  • Cover the bowl with a lid or a dish to make it airtight to build up steam.
  • Let the peppers rest in the bowl for 10 minutes.
  • Uncover, remove from the bowl and the skin will slide off easily.
  • Cut the pepper in half to core and remove seeds.
  • Heat 1 tsp of oil in a large heavy pot over medium-high heat.
  • Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes.
  • Add the broth, roasted bell peppers, potato and wine.
  • Bring to a simmer over high heat.
  • Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.
  • With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth.
  • Season with salt and pepper to taste.
  • Add the grated parmesan and ladle into bowls.

Nutrition

Serving: 11/2 cups, Calories: 138kcal, Carbohydrates: 21g, Protein: 3g, Fat: 3g, Saturated Fat: 1.3g, Cholesterol: 8.5mg, Sodium: 770mg, Fiber: 3g, Sugar: 5.8g
Freestyle Points: 3
Points: +4
Keywords: potato and red pepper soup, roasted pepper soup, roasted red pepper and potato soup, Roasted Red Pepper Soup, vegetarian soup