Roasted Bell Pepper Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 107.9
  • Total Fat: 6.1 g
  • Cholesterol: 1.2 mg
  • Sodium: 254.6 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.4 g

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

Submitted by:

Number of Servings: 5


    5 ea Bell Peppers
    2 tbsp Olive Oil
    1 tsp Salt
    ½ ea Onion, chopped
    2 tsp Chili Powder
    1 ¼ cup Chicken Broth
    TT White Pepper


1. Preheat oven to 350˚F.

2. Wash peppers and place in a large bowl. Toss in 1 tbsp olive oil and 1 tsp salt. Place on a baking sheet and roast in the bown until blistered and browned, about 15 minutes. Turning occasionally. Remove from the oven, put back in bowl and cover with plastic wrap. Let cool until easy to handle.

3. In a large, heavy pot, sauté the onion in remaining olive oil on med heat until tender.

4. Peel the peppers and remove all the seeds. Add peppers and chili powder to onions. Bring heat up to high and sauté for 1 minute.

5. Add the broth and bring to a boil. Turn heat to med-low and simmer for 30 minutes, stirring occasionally.

6.Puree the soup with hand mixer until smooth. Strain, and season with salt & pepper.

Serving Size: Makes 5 equal servings

Number of Servings: 5

Recipe submitted by SparkPeople user AROCKWELL.

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.