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    You are in: Home / Recipes / Basic and Easy Creamy Roasted Red Pepper Soup Recipe
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    Basic and Easy Creamy Roasted Red Pepper Soup

    1/4 Photos of Basic and Easy Creamy Roasted Red Pepper Soup

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Veggie Girl Kacey's Note:

    I had an abundance of cream and remembered how much I loved the roasted red pepper soup from local restaurants. I quickly whipped this together and was very pleased with how it turned out. You could easily alter this recipe to your liking.

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    Serves: 6-8


    pot of ...

    Units: US | Metric


    1. 1
      Add butter to large saucepan and melt over medium heat.
    2. 2
      Add onion and garlic and saute for about 4 minutes, just to get the aromas flowing.
    3. 3
      Sprinkle mixture with black pepper.
    4. 4
      Add roasted red pepper and cook for another couple of minutes.
    5. 5
      Pour in the can of diced tomatoes with juice and raise heat.
    6. 6
      Pour in cup of water and add bouillon cube.
    7. 7
      Bring to a boil, stirring occasionally.
    8. 8
      Once bouillon cube has dissolved add cream and stir, removing from heat.
    9. 9
      *Give the soup a quick taste to see if salt is needed. Generally the bouillon cube is salty enough so you will probably not need it.
    10. 10
      Transfer small amounts of the soup into a blender, trying to keep an even liquid to vegetable ratio.
    11. 11
      Puree until there are little to no chunks left and pour into another saucepan.
    12. 12
      Continue this until all the mixture is pureed, leaving you with a hearty, thick soup.
    13. 13
      **If you want to freeze batches, do not add the cream. Puree the soup as normal, omitting the cream and add cream at a later time when the soup is defrosted.
    14. 14
      ***I use heavy whipping cream because I love the rich taste. If you want to cut back perhaps use only 3/4 cup or use a lower cream altogether. I find the heavy cream gives the soup a nice texture.
    15. 15
      ****Instead of using water and a bouillon cube you could always use store bought broth.

    Ratings & Reviews:

    • on November 12, 2012


      Most of thought this needed a little *something* but dh thought it was spectacular as is. Definitely easy to make. I used jarred, drained, rinsed peppers. Made for PAC Fall '12.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Basic and Easy Creamy Roasted Red Pepper Soup

    Serving Size: 1 (180 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 188.6
    Calories from Fat 151
    Total Fat 16.8 g
    Saturated Fat 10.3 g
    Cholesterol 59.4 mg
    Sodium 223.6 mg
    Total Carbohydrate 9.2 g
    Dietary Fiber 1.7 g
    Sugars 4.2 g
    Protein 2.2 g

    The following items or measurements are not included:

    roasted red peppers

    vegetable bouillon cubes

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