Roasted Red Pepper Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 127.0
  • Total Fat: 4.0 g
  • Cholesterol: 12.0 mg
  • Sodium: 782.8 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.8 g

View full nutritional breakdown of Roasted Red Pepper Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    8 large red bell peppers, roasted seeds removed (1 jar of Tosca pickled roasted red peppers)
    1 tsp olive oil
    2 medium onions, chopped
    2 carrots, peeled and chopped
    2 garlic cloves, chopped
    1 tsp herbs de provence
    1/3 cup fresh parsley, chopped
    5 cups fat free chicken broth (or vegetable stock)
    2 medium russet potatoes, peeled and chopped
    1/2 cup dry white wine
    Salt and freshly ground black pepper
    1/2 c. low fat sour cream
    1tbsp Parmigiano Reggiano cheese per serving


Heat 1 tsp of oil in a large heavy pot over medium-high heat. Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes. Add the broth, roasted bell peppers, potato and wine. Bring to a simmer over high heat. Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.

With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth. Season with salt and pepper to taste. Add the grated parmesan and ladle into bowls.

Number of Servings: 8

Recipe submitted by SparkPeople user SPSQUEEKS.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.