Roasted Red Pepper Soup

Ready in 45 minutes
5 avg, 2 review(s) 100% would make again

Tip: Another recipe with the exact-same name "Roasted Red Pepper Soup" ranks higher.

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I got this recipe from a friend. It's a family recipe from her Croatian family.

"I made it per the recipe and it was great! Next time i'll try without the cream for lower calorie. "

- askwhy22

Ingredients

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2 tablespoon olive oil
2 stalks Celery; chopped
1 Onion; chopped
2 cloves Garlic; minced
4 Red bell pepper; sliced and roasted
5 cubes Chicken bouillon
5 cup Water
2/3 cup Heavy cream
1 dash Salt
1 dash Black pepper
1 cup Parmesan cheese; grated

Original recipe makes 6

Servings  

Preparation

Heat oil in medium saucepan over medium heat. Add celery, onion and garlic. Cook, stirring occasionally, until vegetables are softened. Add roasted peppers, bouillon, and water. Bring to a boil. Lower heat and simmer for 5 minutes. Pour soup in batches into blender and puree until smooth. Return soup to saucepan and stir in cream. Heat gently. Add salt and pepper to taste. Sprinkle with parmesan before serving.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 176 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I made it per the recipe and it was great! Next time i'll try without the cream for lower calorie.
askwhy22 3 years ago
To make this a little heartier, I add cooked, shredded chicken. And sometimes Monterey Jack cheese instead of parmesan. [I posted this recipe.]
mitch455 6 years ago
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