Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Red Pepper Soup Recipe
    Lost? Site Map

    Roasted Red Pepper Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    kitchenslave03's Note:

    From Cooking Light-

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Preheat broiler.
    2. 2
      Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet. Flatten with hand. Broil 15 minor til blackened. Place in a ziplok bag and seal. Let stand 15 minute Peel and chop.
    3. 3
      Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges and tie securely.
    4. 4
      Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook 15 min or til onion is lightly browned, stirring occasionally. Add bell peppers, cheesecloth bag, broth, vinegar, and hot sauce to pan. Increase heat to med-high and bring to a boil. Cover and reduce heat to a simmer and cook 20 minute Remove and discard cheesecloth; stir in salt and pepper, you may need more salt and pepper and additional hot sauce to bring the taste to your liking.
    5. 5
      Puree in batches in blender or use immersion blender. Sprinkle with chives.

    Ratings & Reviews:


    Nutritional Facts for Roasted Red Pepper Soup

    Serving Size: 1 (2261 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 105.1
    Calories from Fat 27
    Total Fat 3.0 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 252.0 mg
    Total Carbohydrate 17.4 g
    Dietary Fiber 4.0 g
    Sugars 9.1 g
    Protein 5.3 g

    The following items or measurements are not included:

    fresh thyme

    white wine vinegar

    Ideas from


    Over 475,000 Recipes Network of Sites