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Roasted Red Pepper Soup Recipe (Silky-Smooth Experience)

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Unearth a world of flavor with our radiant Roasted Red Pepper Soup recipe. This culinary masterpiece, concocted with ingredients infused with robust, bold, and aromatic profiles, transforms the humble red bell pepper into a velvety, savory elixir. 

Red Pepper Soup

Every spoonful unveils a vibrant symphony of taste, where sweet caramelized onions meet smoky roasted peppers and tangy tomatoes dance with fresh basil’s green notes. 

Our recipe, enriched with heartwarming garlic and earthy thyme, isn’t just a delightful indulgence but a nutritious journey. Whether you’re a seasoned chef or a home cook exploring gourmet cuisine, this dish promises to astound you. 

Infuse your mealtime with a vibrant celebration of flavors, courtesy of our Roasted Red Pepper Soup recipe. Experience this taste adventure today, and let every spoonful inspire your culinary creativity.

What Is Roasted Red Pepper Soup?

The Roasted Red Pepper Soup is a delightful recipe where fresh red bell peppers are charred to perfection and blended with caramelized onions, ripe tomatoes, garlic, and fresh thyme. 

The roasted peppers lend a smoky depth, while the tomatoes and onions add sweetness. A hint of garlic and thyme completes the robust flavor profile. This soup is a comforting, nutritious, and flavor-packed dish, Pureed to a silky consistency and often finished with a drizzle of cream or a sprinkle of fresh basil.

History Of Roasted Red Pepper Soup 

Roasted Red Pepper Soup traces its roots to diverse global traditions. In the Mediterranean, particularly Spain, roasting peppers has long been a cooking practice, giving birth to dishes like Romesco sauce. This soup mirrors those flavors, uniting them in a heartwarming bowl. 

The roasting technique to enhance the pepper’s sweetness spread across Europe and then to America. This recipe, blending the sweetness of peppers with other ingredients, has become a comforting staple in many cultures. 

Its popularity also spiked with the rise of the farm-to-table movement, celebrating fresh, local ingredients. Thus, this soup is a testament to culinary evolution and tradition.

Interesting Facts About The Roasted Red Pepper Soup 

  • Roasted Red Pepper Soup is a celebration of the versatility of bell peppers. Not only does roasting enhance their natural sweetness, but it also introduces a smoky depth to their flavor.
  • This soup is vegan-friendly, depending upon the preparation. It can be transformed into a vegan delight by skipping the cream or using a non-dairy alternative.
  • The red bell peppers in the soup are a rich source of vitamins A and C, contributing to overall health while providing a burst of flavor.
  • The vibrant red color of the soup is not only visually appealing but also indicative of the high level of antioxidants in red bell peppers.
  • This soup isn’t just limited to the winter months. Served chilled, Roasted Red Pepper Soup also makes a refreshing summer dish.
  • While the basic recipe is simple, it’s easily customizable. Adding ingredients like smoked paprika or roasted garlic can introduce new flavor layers.

What Makes The Soup Special?

  • Versatility: Roasted Red Pepper Soup can be served hot or cold, making it a year-round dish. It can be easily adapted to suit vegan or gluten-free diets.
  • Nutrient-rich: Red bell peppers are a powerhouse of vitamins, specifically Vitamins A and C. They are also rich in antioxidants, adding a healthful kick to the soup.
  • Aesthetic appeal: With its vibrant red color, this soup brings a pop of color to the table, enhancing the dining experience.
  • Flavor depth: Roasting peppers deepens their flavor, adding a smoky sweetness that complements the other ingredients.
  • Customizable: The base recipe is a canvas for creativity. Additional spices, herbs, or toppings can be added to cater to individual preferences.
  • Easy to prepare: Despite its gourmet appeal, Roasted Red Pepper Soup is surprisingly easy to prepare, making it accessible to home cooks of varying skill levels.
  • Global influences: Drawing from Mediterranean cooking traditions, this soup represents a blend of culinary cultures, making it a truly global dish.
Red Pepper Soup

Ingredients List

IngredientQuantity
Roasted Red Peppers (jars)2 (16 ounce)
Chicken Broth (cans)2 (14.5 ounce)
Fresh Mushrooms (sliced, 8 oz pkg)1 (8 ounce)
Dried Basil1 teaspoon
Dried Oregano1 teaspoon
Garlic Powder1 teaspoon
Salt1/2 teaspoon
Ground Black Pepper1/2 teaspoon
Fresh Cheese Tortellini (uncooked, 9 oz pkg)2 (9 ounce)

Ingredient Tips 

  • Peppers: Choose firm, ripe red bell peppers. Their skin should be glossy and free from blemishes or wrinkles. Roasting them until their skin is charred will ensure maximum flavor.
  • Onions and Garlic: These aromatics form the base of your soup. Saute them until they are translucent and slightly caramelized to add depth of flavor.
  • Tomatoes: Use ripe, fresh tomatoes for the best flavor. Canned tomatoes can be used as a substitute if fresh tomatoes are unavailable.
  • Herbs: Fresh herbs such as thyme or basil provide a refreshing contrast to the sweet and smoky flavors in the soup. If fresh herbs aren’t available, dried ones can be used in smaller amounts, as their flavor is more concentrated.
  • Stock: Use a good quality vegetable or chicken stock, as this forms the liquid base of your soup. Homemade stock will provide the best flavor, but store-bought can also be used conveniently.
  • Cream: Adding a swirl of cream at the end makes the soup richer and more indulgent. For a dairy-free version, use coconut cream or skip this step.
  • Seasoning: Remember to season your soup well. The salt should enhance the flavors of the vegetables, not overpower them. Always taste and adjust the seasoning before serving.

Can You Vary The Recipe With Other Ingredients? 

The Roasted Red Pepper Soup recipe is highly adaptable, and you can tailor it to fit a variety of dietary needs:

  • Keto: Replace regular onions with green onions to lower the carb count. Also, use heavy cream instead of lighter cream or milk to maintain high-fat content.
  • Paleo: Ensure your stock is paleo-friendly and homemade if possible. Omit any dairy; you can add creaminess with full-fat coconut milk instead.
  • Gluten-Free: This recipe is naturally gluten-free if your stock is a gluten-free variety. Always check labels to ensure there are no hidden sources of gluten.
  • Whole30: Use a Whole30-compliant stock and omit any dairy. As with Paleo, you can add creaminess using full-fat coconut milk.
  • Vegetarian and Vegan: Use vegetable stock instead of chicken stock. For a vegan version, skip the cream or use a non-dairy alternative like coconut milk or cashew cream.

Consider mixing in roasted vegetables like carrots or sweet potatoes for added nutrition. Garnish with various herbs and spices to vary the flavor, and add a protein source like cooked lentils or chickpeas for a more filling vegan or vegetarian dish.

Roasted Red Pepper Soup

Recipe Directions

  • Begin by blending the roasted red peppers until they form a smooth, velvety texture.
  • Combine the blended peppers with chicken broth and sliced mushrooms in a large saucepan.
  • Enhance the flavor with a delightful blend of basil, oregano, garlic powder, salt, and pepper.
  • Bring the mixture to a gentle boil, letting the flavors meld together beautifully.
  • Introduce the tortellini into the saucepan, and cook for 8-10 minutes until they reach the perfect al dente consistency.
  • Serve the delicious hot dish with optional garnishes, tailor-made to suit your tastes and preferences.
Roasted Red Pepper Soup

Variations, Add-Ons, And Toppings 

Variations

  • Stir in cooked and shredded chicken for added protein.
  • Incorporate roasted carrots or sweet potatoes for an additional layer of flavor.
  • Experiment with spices; smoked paprika, cumin, or curry powder can lend different flavor profiles.
  • Add a dollop of Greek yogurt or sour cream for a creamier version.

Add-Ons

  • Mix in cooked lentils or chickpeas for a heartier, protein-packed vegan option.
  • Add a handful of spinach or kale towards the end of cooking for a nutritional boost.
  • Stir in cooked tortellini or rice for a more filling dish.

Toppings

  • Drizzle with extra virgin olive oil or a swirl of cream for richness.
  • Sprinkle with crumbled feta or shredded parmesan for a savory kick.
  • Add a handful of croutons for a delightful crunch.
  • Top with fresh basil or parsley for a vibrant, fresh garnish.
  • A dash of chili flakes or hot sauce can add a spicy touch.

Scaling The Recipe

Scaling a soup recipe like the Roasted Red Pepper Soup is relatively straightforward:

Scaling Up

  • To double or triple the recipe, multiply the ingredients by the desired scale factor. For example, if the original recipe calls for two red bell peppers and you want to double it, you would use four. 
  • Do consider the size of your cookware when scaling up. The saucepan should be large enough to accommodate the increased volume of soup.

Scaling Down

  • To make a smaller batch, divide all ingredients by your desired factor. For instance, if you’re going to halve the recipe and it originally calls for four cups of broth, you’d use two. 
  • Keep an eye on the cooking times when scaling down. It might take less time to come to a boil, and the pasta could cook faster.

What Is Used For Garnishing?

Garnishing the Roasted Red Pepper Soup enhances its visual appeal and adds flavor and texture. Here are some popular options:

  • Fresh herbs: Basil, parsley, or thyme leaves can be sprinkled over the top for a pop of color and fresh flavor.
  • Cream or Yogurt: A swirl of cream or a dollop of Greek yogurt can add a touch of richness and a beautiful contrast to the vibrant red soup.
  • Cheese: A sprinkle of shredded parmesan or crumbled feta can add a savory touch.
  • Olive Oil: A drizzle of good quality extra virgin olive oil can provide a glossy finish and enhance the soup’s flavors.
  • Croutons: Homemade or store-bought croutons can provide a delightful crunch.
  • Chili Flakes or Freshly Ground Pepper: For those who like a bit of heat, sprinkling red chili flakes or a few turns of freshly ground black pepper can be just the thing.
  • Roasted Red Pepper Strips: Thin strips of roasted red pepper can make an attractive and flavorful garnish.
Roasted Red Pepper Soup

Can I Make Soup In A Slow Cooker Or Instant Pot?

Both a slow cooker and an Instant Pot can be used to make the Roasted Red Pepper Soup. Here’s how:

Slow Cooker

  • Blend the roasted red peppers until smooth.
  • Add the pepper puree, chicken broth, mushrooms, and seasonings to your slow cooker.
  • Cook on low for 6-8 hours or high for 3-4 hours.
  • In the last 15 minutes of cooking, add the tortellini. Cook until pasta is al dente.
  • Serve hot; garnish as desired.
  • This method allows the flavors to meld together over the longer cooking time.

Instant Pot

  • Set the Instant Pot to the sauté setting. Sauté mushrooms until they release their water and become golden brown.
  • Add the pepper puree, chicken broth, and seasonings to the pot. Stir well.
  • Close the lid, set the valve to sealing, and cook on manual high pressure for 10 minutes.
  • Quickly release the pressure, add the tortellini, and cook on a sauté for 8-10 minutes until pasta is al dente.
  • Serve hot; garnish as desired.

Can I Use Store-Bought Broth, Or Should I Make My Own?

Both store-bought and homemade broth can be used to make Roasted Red Pepper Soup, depending on your preferences and time constraints.

Store-Bought Broth

  • This is an excellent option for convenience and time-saving. It’s readily available and comes in various types, such as chicken, vegetable, or beef. 
  • When selecting a store-bought broth, look for low-sodium options to control the salt level in your soup. Also, ensure it’s free from additives or preservatives.

Homemade Broth

  • If you have the time and ingredients, homemade broth can elevate the flavor of your soup. You can make it from leftover chicken bones or vegetable scraps, which is cost-effective and allows you to control what goes into your broth. 
  • Homemade broth can be made in large batches and frozen in smaller portions for future use.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Soup?

The Roasted Red Pepper Soup is highly adaptable and can accommodate various additions based on your preference:

  • Meat: Besides chicken, you can use cooked and shredded turkey, ground beef, or Italian sausage for added protein and flavor. Be sure to cook any raw meat before adding it to the soup.
  • Fish: For a seafood variation, you could add cooked shrimp or flakes of white fish, such as cod or haddock, in the last few minutes of cooking.
  • Pasta: While tortellini adds a delicious twist, you can also use other types of pasta like orzo, elbow macaroni, or even small shells. Just make sure to adjust the cooking time according to the pasta type.
  • Vegetables: Feel free to add other vegetables to enhance your soup’s nutritional profile and texture. Options can include diced carrots, celery, zucchini, or even spinach added right at the end. Roasted butternut squash or pumpkin would also work well for a fall variation.
Roasted Red Pepper Soup

Success Tips – Tips And Tricks For Making Soup

Here are some helpful tips and tricks for making the best Roasted Red Pepper Soup:

Prepping Tips

  • Roasting the Peppers: Roast the red peppers until they’re charred for a richer, deeper flavor. The blackened skin imparts a smoky flavor to the soup.
  • Blending: If you prefer a chunkier soup, mix only half the roasted peppers and leave the other half diced.
  • Pre-cook Pasta: If using pasta that takes longer to cook, consider pre-cooking it separately to al dente and adding it at the end. This will prevent the pasta from overcooking in the soup and becoming mushy.

Cooking Tips

  • Sautéing: Sautéing the mushrooms and any additional vegetables before adding the broth will enhance their flavor.
  • Seasoning: Season the soup at each stage to build depth of flavor. However, remember to taste before serving and adjust the seasoning if necessary.
  • Simmering: Allow the soup to simmer gently, not boil vigorously, to avoid overcooking the vegetables and pasta.
  • Adding Dairy: If you’re adding cream or dairy, do so at the end of cooking and on low heat to prevent it from curdling.
Roasted Red Pepper Soup

Nutritional Values  

Delve into the nutritional aspects of our hearty Roasted Red Pepper Soup. This robust dish, packed with vitamins A and C from the peppers, offers a hearty dose of fiber from the mushrooms. Plus, it’s low in fat and contains good protein from chicken broth and tortellini. Savor each spoonful, knowing you’re nurturing your body with every bite.

What Are The Total Calories In The Soup?

To determine the total calories in a dish, you would need to add the calories for each ingredient in the amounts used and then divide by the number of servings. However, with specific quantities of each ingredient, it’s easier to provide an accurate calorie count for this Roasted Red Pepper Soup recipe.

In general, a bowl of Roasted Red Pepper Soup (assuming it includes red peppers, a standard chicken broth, mushrooms, some pasta like tortellini, and a small amount of oil or butter for sautéing) could range between 150-300 calories per serving.

Dietary Restrictions Of The Soup

The Roasted Red Pepper Soup recipe can cater to various dietary restrictions with minor adjustments. Here are some of the most common dietary considerations:

  • Vegetarian/Vegan: The base recipe can be made vegetarian by substituting chicken broth with vegetable broth. For a vegan version, ensure the broth is vegan and use vegan-friendly pasta, as some pastas may contain eggs.
  • Gluten-Free: The recipe can be made gluten-free by making the broth gluten-free and substituting the tortellini with gluten-free pasta or grain.
  • Dairy-Free: If you’re using dairy-based add-ons or toppings like cream or cheese, find suitable non-dairy alternatives for a dairy-free version.
  • Low-Carb/Keto/Paleo: To adapt the recipe for a low-carb, keto, or paleo diet, you would need to omit the tortellini and possibly the mushrooms. You could add more non-starchy vegetables or some protein like chicken or fish.
  • Whole30: For a Whole30 version, omit the tortellini and make sure the broth is Whole30-compliant. You could add more vegetables and lean protein.

Health Benefits Of The Soup

Roasted Red Pepper Soup offers various health benefits, making it a nutritious addition to your meal plan:

  • Vitamin C: Red peppers are a rich source of Vitamin C, which is essential for skin health and immune function.
  • Antioxidants: Red peppers also contain various antioxidants, including carotenoids, which can help protect against damage from harmful free radicals.
  • Low in Calories: This soup can be relatively low in calories while still filling, making it a good choice for weight management.
  • Fiber: Adding vegetables and whole grains (if you choose to include them) adds fiber to the soup, promoting digestive health and feelings of fullness.
  • Hydrating: Soup, in general, is hydrating due to its high liquid content. Hydration is key to overall health and well-being.
  • Adaptable: This soup can easily be adapted to include other nutritious ingredients like lean proteins, other vegetables, or beans, which can add a range of other nutrients.
  • Low in Fat: This soup can be low in fat, depending on the preparation. It can be beneficial for heart health and overall calorie control.

Nutrition Table 

nutrition table

How Can I Make Red Pepper Soup Lower In Sodium? 

To make the Roasted Red Pepper Soup lower in sodium, you can try the following tips:

  • Use Low-Sodium Broth: There is often a high sodium content in store-bought broths. Ensure that the version you buy is low in sodium or does not contain any sodium at all.
  • Skip Added Salt: Reducing or eliminating added salt in the recipe can significantly lower the sodium content. Remember, you can always add a sprinkle of salt to the table if needed.
  • Add More Herbs and Spices: Enhance flavor without adding sodium by using more herbs, spices, or aromatics like garlic or onions. Lemon juice or vinegar can also add flavor without sodium.
  • Fresh Ingredients: Opt for fresh ingredients over canned or processed ones, which often contain added sodium. For instance, roast your peppers instead of using canned ones.
  • Rinse Canned Goods: If you must use canned goods, rinse them thoroughly under cold water to wash off some sodium.
  • Check Labels: If using any pre-packaged foods, check the labels for sodium content. Many processed foods have added sodium, even if they don’t taste salty.

How Can I Make Roasted Red Pepper Soup Lower In Sugar?

As originally described, the Roasted Red Pepper Soup recipe doesn’t contain any added sugars. Most of the sugar in the soup would come from the natural sugars found in the red peppers and possibly in the chicken broth, depending on the brand used. However, here are a few tips to ensure your soup remains low in sugar:

  • Use Fresh Ingredients: Fresh ingredients rather than canned or pre-packaged versions can help keep sugar levels low, as some canned goods can contain added sugars.
  • Check Labels: Check the labels if you’re using store-bought chicken broth or any other pre-packaged ingredients. Some brands can contain added sugars.
  • Avoid Sweetened Dairy: If you’re adding dairy products, such as cream, use unsweetened versions.
  • Be Careful with Toppings: If you add any toppings or garnishes, avoid those that contain added sugars.
Roasted Soup

How To Serve The Soup At Its Best?

The Roasted Red Pepper Soup is a versatile dish that can be served in various enjoyable ways. Here are some suggestions:

  • Bread on the Side: A crusty baguette or warm garlic bread is a classic accompaniment to soup and can help to make the meal more filling.
  • Garnished: Enhance both the flavor and visual appeal of the soup with garnishes like fresh herbs (basil or parsley), a dollop of sour cream or yogurt, a sprinkle of grated cheese, or a drizzle of high-quality olive oil. For a touch of heat, add a pinch of red pepper flakes.
  • As a Starter: Serve smaller portions as a flavorful and warming starter before the main course.
  • Part of a Balanced Meal: Pair the soup with a salad or sandwich for a balanced, satisfying meal.
  • In a Soup and Salad Lunch: Offer the soup as a soup and salad combo for a light yet satisfying lunch.
  • In a Bread Bowl: For a fun and hearty presentation, serve the soup in a hollowed-out bread bowl.
  • Accompanied by Protein: If the soup is the main dish, add cooked, shredded chicken, shrimp, or beans for additional protein.

Perfect Side Dishes To Complement Roasted Red Pepper Soup

The comforting warmth and rich flavor of Roasted Red Pepper Soup pairs well with various side dishes. Here are some options that would complement the soup perfectly:

  • Crusty Bread: A loaf of crusty French bread or artisan sourdough makes any soup’s perfect side, great for dipping and soaking up every last drop.
  • Grilled Cheese Sandwich: A classic pairing, a gooey grilled cheese sandwich provides a satisfying contrast to the smooth soup.
  • Green Salad: A crisp green salad with a simple vinaigrette can help balance the soup’s richness, providing a refreshing difference.
  • Roasted Vegetables: Roasted veggies like asparagus, broccoli, or Brussels sprouts offer a healthy and hearty side that ties in nicely with the roasted theme.
  • Garlic Bread: Garlic bread, with its buttery, savory flavor, is a delightful accompaniment to this soup.
  • Quinoa Salad: A chilled quinoa salad with fresh veggies can add protein and a different texture.
  • Baked Chicken: If you’re serving the soup as a starter for a larger meal, it pairs wonderfully with simple baked chicken or other lean proteins.
  • Stuffed Bell Peppers: For a thematic continuation, consider stuffed bell peppers. They can be filled with grains, veggies, and proteins.
Roasted Red Pepper

How Long Can We Store The Soup?

Roasted Red Pepper Soup can be stored in the refrigerator or freezer with the right precautions, making it an excellent option for meal prep or leftovers.

  • Refrigerator: After the soup has cooled, it can be stored in an airtight container in the fridge for 3-4 days.
  • Freezer: For more extended storage, the soup can be frozen. Make it cool completely, leaving some space for expansion. For the best quality, it can be stored in the freezer for up to 2-3 months.

Can I Make Soup In Advance?

Making soup in advance is an excellent strategy for meal planning, entertaining, or simply saving time on busy days. Here’s how you can do it for Roasted Red Pepper Soup:

  • Prep Ingredients: Chop your vegetables (like the peppers and mushrooms) and store them in the refrigerator a day or two in advance.
  • Cook the Soup: Follow the recipe to cook the soup. Once it’s done, let it cool down.
  • Store: After the soup has cooled, transfer it to airtight containers. Store it in the refrigerator if you plan to serve it within a few days. Store it in the freezer for longer-term storage (up to 2-3 months).
  • Reheat: When you’re ready to serve the soup, reheat it on the stove over medium heat, stirring occasionally, until it’s heated through. If it’s frozen, it’s usually best to let it thaw in the refrigerator overnight before reheating.
  • Final Touches: Add any ingredients that are best fresh, like herbs or garnishes, right before serving. If you’re using pasta like tortellini, try to cook it separately and add it when reheating to prevent it from getting too soft.

What Can We Do With Leftovers? 

Leftover Roasted Red Pepper Soup can be just as delicious the next day and can be creatively reused in numerous ways:

  • Pasta Sauce: Reduce the soup on the stove to thicken it, then toss it with pasta for a quick and easy dinner.
  • Grain Bowl Base: Use the soup as a flavorful sauce for a grain bowl with quinoa, rice, or farro.
  • Shakshuka Base: Heat the soup in a skillet, make small wells, and crack eggs into them. Cover and cook until the eggs are done to your liking.
  • Baked Protein: Use as a sauce for baking chicken or fish.
  • Soup Remix: Add new ingredients like cooked sausage, chickpeas, or different veggies to make a whole new soup.
  • Freeze for Later: Remember you can also freeze leftovers in portion-sized containers for an easy future meal.
Roasted Red Pepper

Special Tools/Equipment Needed

The Roasted Red Pepper Soup recipe doesn’t require any special kitchen tools. Here’s a list of the main equipment you’ll need:

  • Large Saucepan or Dutch Oven: This will be used for sautéing the vegetables and simmering the soup.
  • Blender or Food Processor: These are needed to blend the roasted red peppers until smooth. If you prefer a chunkier soup, use an immersion blender or skip this step altogether.
  • Knife and Cutting Board: For prepping the vegetables.
  • Wooden Spoon or Spatula: For stirring the soup as it cooks.
  • Ladle: For serving the soup.
  • Measuring Cups and Spoons: For accurately measuring ingredients.

Frequently Asked Questions 

Why Is My Roasted Red Pepper Soup Turning Out A Bit Bitter?

The bitterness could come from the seeds and pith of the peppers. Make sure to remove all seeds and as much of the white pith as possible before roasting your peppers. Also, ensure you are removing the charred skin after roasting, as it can contribute to a bitter flavor.

Can I Use Bottled Roasted Red Peppers Instead Of Fresh?

Certainly, bottled roasted red peppers can be a convenient alternative when fresh ones aren’t available, or you need more time. However, remember to rinse them well to remove any excess vinegar or brine, which could alter the taste of your soup.

Can I Roast The Peppers In The Oven If I Don’t Have A Gas Stove?

Yes, you absolutely can. To do so, preheat your oven to 450°F (230°C). Place the peppers on a baking sheet and roast for about 25-30 minutes, turning occasionally, until the skin is charred and blistered. Then proceed with the recipe as usual.

The Soup Is Too Thin. How Can I Thicken It?

If your soup is thinner than you’d prefer, there are a few solutions. Let the soup simmer uncovered for a little longer to allow some liquid to evaporate. Alternatively, you could make a cornstarch slurry (mix equal parts cornstarch and cold water) and stir it into the soup, allowing it to cook for a few more minutes to thicken.

The Soup Is Too Thick. How Can I Thin It Out?

If your soup is too thick for your liking, add a bit more broth until you reach your desired consistency. Do so gradually, stirring well after each addition, to ensure you don’t make the soup too thin.

Roasted Red Pepper Soup Recipe (Silky-Smooth Experience)

Roasted Red Pepper Soup Recipe (Silky-Smooth Experience)

5 from 5 votes
Recipe by Hanna Barnes Course: soup recipe
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

250

kcal

Roasted red pepper soup, a velvety blend of smoky peppers and savory chicken broth, garnished with fresh basil. Creamy, comforting, and bursting with flavors. A delightful twist on traditional soup, perfect for any occasion.

Ingredients

  • 16 ounce 16 Roasted Red Peppers (jars)

  • 14.5 ounce 14.5 Chicken Broth (cans)

  • 8 ounce 8 Fresh Mushrooms (sliced, 8 oz pkg)

  • 1 teaspoon 1 Dried Basil

  • 1 teaspoon 1 Dried Oregano

  • 1 teaspoon 1 Garlic Powder

  • 1/2 teaspoon 1/2 Salt

  • 1/2 teaspoon 1/2 Ground Black Pepper

  • 9 ounce 9 Fresh Cheese Tortellini (uncooked, 9 oz pkg)

Step-By-Step Directions

  • Start by placing your roasted red peppers in a blender or food processor.
  • Blend the peppers until you achieve a smooth consistency. Pause the blender as needed to scrape down the sides.
  • Pour the blended peppers into a large saucepan over medium heat.
  • To the same saucepan, add chicken broth and sliced mushrooms.
  • Season your mixture with dried basil, oregano, garlic powder, salt, and freshly ground black pepper. Stir well to combine the ingredients.
  • Raise the heat to high and bring your mixture to a boil, stirring occasionally.
  • Once boiling, reduce the heat to medium. Stir in your tortellini.
  • Continue to cook the soup for 8 to 10 minutes, stirring occasionally, until the pasta is cooked al dente.
  • Taste and adjust seasonings as needed.
  • Ladle the soup into serving bowls. Garnish with additional basil or oregano if desired.
  • Serve hot. If preferred, accompany it with crusty bread or a side salad.

Recipe Video

Notes

  • Roasted Red Peppers: If you prefer, roast fresh red peppers instead of jarred ones. Char the peppers over an open flame or broil them in the oven until the skin is blackened, then peel off the skin before blending.
  • Chicken Broth: You can use store-bought chicken broth or homemade. If using store-bought, consider opting for low-sodium broth to control the overall saltiness of the dish.
  • Mushrooms: While the recipe calls for sliced fresh mushrooms, you can experiment with other mushroom varieties like cremini or shiitake for added depth of flavor.
  • Tortellini Options: Feel free to use any, like spinach and ricotta-filled tortellini or different cheese-filled variations.
  • Fresh Herbs: If fresh basil and oregano are available, use them instead of dried for a brighter and more vibrant flavor. The general rule is to use three times more fresh herbs than dried ones.
  • Adjust Seasonings: Taste the soup before serving and adjust the seasonings per your preferences. You can add more spices or garlic powder if desired.
  • Garnishing: When doing this, consider garnishing the soup with a sprinkle of grated Parmesan cheese, fresh basil leaves, or a drizzle of extra-virgin olive oil for an extra touch of flavor and presentation.
  • Storage: This soup is best served fresh and hot. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of chicken broth if needed to maintain the desired consistency.

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