Roasted Red Pepper Soup


Garnish this healthy Roasted Red Pepper Soup with a drizzle of zesty basil pesto for a fresh and summery finish.

Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
5 1/2 cups


  • 1 tablespoon olive oil

  • 1 cup chopped onion (1 large)

  • 4 cloves garlic, minced

  • 4 cup low-sodium vegetable broth or reduced-sodium chicken broth

  • 1 12 ounce jar roasted red sweet peppers, drained and coarsely chopped

  • 1 cup peeled and chopped potato (1 large)

  • 2 tablespoon snipped fresh oregano

  • ¾ teaspoon salt

  • 1 tablespoon basil pesto

  • 1 tablespoon olive oil


  1. In a large saucepan heat 1 tablespoon oil over medium heat. Add onion and garlic; cook for 3 to 4 minutes or until onion is tender, stirring occasionally. Stir in broth, roasted peppers, potato, oregano, and salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Remove from heat.

  2. Using a hand-held immersion blender, blend soup until nearly smooth. (Or let soup cool slightly. Transfer soup, one-third at a time, to a food processor or blender. Cover and process or blend until smooth. Return soup to saucepan; heat through).

  3. In a small bowl combine pesto and 1 tablespoon oil. To serve, ladle soup into bowls. Drizzle with pesto mixture.

Nutrition Facts (per serving)

156 Calories
9g Fat
18g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 156
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 616mg 27%
Total Carbohydrate 18g 7%
Total Sugars 4g
Protein 2g
Vitamin C 134.6mg 673%
Calcium 56mg 4%
Iron 1.5mg 8%
Potassium 427mg 9%
Folate, total 13.7mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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