How to Make Roasted Red Pepper Soup - A Step-by-Step Guide

Roasted red pepper soup is a delicious and comforting dish that is perfect for a cozy night in. This soup is bursting with flavor, thanks to the sweet and smoky taste of the roasted red peppers, and is sure to warm you up from the inside out. Whether you're searching for a quick and easy weeknight meal or an impressive starter for a dinner party, this recipe is a winner.

The process of roasting the peppers adds a depth of flavor to the soup that can't be replicated by using raw pepper...

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Ingredients

  • 2 (16 ounce) jars roasted red peppers
  • 2 (14.5 ounce) cans chicken broth
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 (9 ounce) packages fresh cheese tortellini, uncooked

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 8
  • Yield: 8 servings

  • Place roasted red peppers in a blender or food processor, and blend until smooth.
  • In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.
  • Nutrition

    245 cal.

    • Total Fat: 6g
    • Saturated Fat: 3g
    • Cholesterol: 28mg
    • Sodium: 795mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 11g
    • Vitamin C: 63mg
    • Calcium: 20mg
    • Iron: 1mg
    • Potassium: 104mg