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Red Hot Roasted Pepper Soup

pastryparrot1's picture
Roasting bell pepper is quite easy to do. You will end up with some sweet, intense flavor that will make all the difference in this soup. This soup is very nutritious and low in fat. Use low sodium vegetable stock to keep it vegetarian.
  Red bell pepper 3 Large
  White onion 1 Medium, chopped
  Garlic clove 2 Large, chopped
  Carrot 1 Medium, peeled and cut into quarters
  Fennel bulb 1⁄2 Medium, quartered
  Chicken stock/Vegetable stock 6 Cup (96 tbs) (low sodium)
  Basil 6 Medium
  Extra virgin olive oil 2 Tablespoon
  Salt 1 Teaspoon
  Black pepper powder 1 Teaspoon

1. First thing to do here is roast the bell pepper. Wash and dry the bell pepper. If you have a gas stove, grab the pepper with some tongs and place it directly on an open flame. Turn the tongs frequently until the pepper is charred on all sides.
2. Place it in a bowl and cover it tightly with some plastic wrap. The peppers will sweat as they cool down. Let them cool for about 15 minutes. Remove the stems and seeds and peel the. Cut the peppers into strips and drizzle with olive oil. Do not discard the rendered juice.
3. If you do not have a gas stove, turn on the broiler in your oven. Place the peppers on a baking sheet and lightly brush them with some olive oil. Place the pan directly under the broiler. Be very vigilant and turn them as they char. Be careful not to burn them. Remove them from the oven and place them in bowl. Follow the same instructions as above.
4. Heat a large pot with some olive oil. Add the onion, garlic, carrot and fennel bulb. Cook until vegetables are softened and slightly browned – about 15 minutes. Add the stock and roasted peppers – with their rendered juice – and bring to a boil. Lower heat, cover and simmer for about 30 minutes.
5. Cool down the soup and blend in batches with the fresh basil leaves. If you have an immersion handheld blender – use it. Make sure all the vegetables are blended well so you have a smooth puree.
6. Return the blended soup to the pot. Add salt and pepper. Heat through and serve. Drizzle some olive oil in each dish.
7. Serve with some crusty bread. Enjoy!

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
When you need a perfect starter for Christmas day or a great dinner soup for a tasty, low fat light, quick and easy roasted pepper soup could make a flavorful addition to the platter. The smoky-sweet flavors of peppers infused with a hint of spiciness makes this soup truly delectable. Next time when you are wondering what to serve as a starter, try this. Watch out this video for the recipe.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 270 Calories from Fat 112

% Daily Value*

Total Fat 12 g18.9%

Saturated Fat 1.8 g8.8%

Trans Fat 0 g

Cholesterol 10.8 mg3.6%

Sodium 1031.7 mg43%

Total Carbohydrates 29 g9.5%

Dietary Fiber 4.6 g18.4%

Sugars 12.6 g

Protein 11 g22.8%

Vitamin A 113% Vitamin C 218.5%

Calcium 6% Iron 11%

*Based on a 2000 Calorie diet

Red Hot Roasted Pepper Soup Recipe Video