Roasted Red Pepper Soup
Roasted Red Pepper Soup
PREP TIME
15 mins
COOK TIME
20 mins
TOTAL TIME
35 mins
 
This recipe for Roasted Red Pepper Soup is creamy, rich and oh-so flavorful. Break out that immersion blender and get this soup on your table tonight!
COURSE: Main Course
CUISINE: Soup
SERVINGS: 4
CALORIES: 762 kcal
INGREDIENTS
  • 2 Tbsp EVOO
  • 2 Large Potatoes Peeled and cubed
  • 2 Shallots Chopped
  • 2 Stalks Celery Chopped
  • S&P
  • 12 oz Jar of Roasted Red Peppers Drained and Rinsed
  • 4-5 Sun-Dried Tomatoes
  • 4 Cups Low-Sodium Chicken Broth
  • 1 Cup Water
  • 2/3 Cup Low Fat Sour Cream
  • 1/3 Cup Pepper Jack Cheese Shredded
  • Parsley to Garnish
INSTRUCTIONS
  1. Heat the EVOO in a large soup pot over medium heat.  

  2. Add the potatoes, celery and shallots.  Stir frequently, so the contents do not stick to the pan.  Add 1/2 tsp each of S&P.  Cook until the potatoes soften (approximately 5 minutes.)

  3. Add the red peppers, sun-dried tomatoes, chicken broth and water.  Cover and bring to a simmer.

  4. Simmer for about 15 minutes or until the potatoes are tender.  

  5. Use an immersion blender and puree until the soup is smooth.  Add the sour cream and blend a little bit more until the sour cream is mixed in thoroughly.  Serve immediately. Garnish with cheese and parsley.  

RECIPE NOTES

***Inspired from the Food Network Kitchen***