Roasted Red Pepper Soup

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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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4.73 from 18 votes
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Roasted Red Pepper Soup

138 Cals 3 Protein 21 Carbs 3 Fats
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
WW Points Plus: 4
Keywords: potato and red pepper soup, roasted pepper soup, roasted red pepper and potato soup, Roasted Red Pepper Soup, vegetarian soup

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97 comments

  1. amazing recipe my family loved it i just reduced the herb by 2/3 because my family doesn’t like heavy seasoning but otherwise great I will defiantly make it again

  2. This is a lovely, comforting soup and great if you’re looking for something a little different from a standard tomato to go with a sandwich. I broiled my red peppers (about 25-30 minutes, turning every 5) and they turned out great.

  3. Delicious recipe. I halve and clean my peppers before roasting them in a 450 degree oven for 15-20 minites.

  4. Amazing Gina! This soup is SO GOOD! 

    I was intimated by roasting the peppers on my gas stove, and didn’t want to go out in the cold winter to use the BBQ grill. I ended up baking them for 40 mins at 400 turning once. I followed the rest of the recipes exactly (minus the wine – no wine) and it came out fabulously. 

    Thanks Gina! 

  5. Simply the best tasting roasted red pepper soup there is. Change nothing or add different spices. It is thick and flavourful.
    I add an Italian seasoning blend I make and 1 extra potato to thicken it a bit more.
    Glad I made it!

    Oh and it freezes well too. Just add the sour cream and parmesan after you reheat it.

  6. Hi! Planning to make this for my lunch prep next week. How many servings does this recipe make? Thank you! 

  7. Scored a good dozen orange/yellow bell peppers at the grocery store, and whomped up a big pot of this. I added more garlic, and celery; then used yogourt & white wine vinegar instead, but it was divine! Thanks!

  8. Just discovered this recently and so glad I did. What a delicious soup. Even my husband who is usually suspicious of “healthy” recipes got seconds of this.