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  1. Food & Recipes
  2. Quick & Easy Recipes
  3. Roasted Red Pepper Soup

Roasted Red Pepper Soup

By The Good Housekeeping Test KitchenPublished: Oct 24, 2018
Jump to recipe
Roasted Red Pepper Soup recipe
Mike Garten
Yields:
4 serving(s)
Total Time:
30 mins
Cal/Serv:
250

With the help of your Dutch Oven, this vegetarian soup can be made in just 30 minutes.

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Ingredients

  • 2 Tbsp. olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, smashed
  • Kosher salt
  • Pepper
  • 1 tsp. ground coriander
  • 2 12-ounce jars roasted red peppers, drained and coarsely chopped
  • 1 15-ounce can chickpeas, rinsed
  • 1 32-ounce container low-sodium chicken or vegetable broth
  • 2 Tbsp. sherry vinegar
  • Toasted sliced almonds, sliced scallions and chopped cilantro, for serving

Directions

    1. Step 1Heat large Dutch oven on medium. Add oil, then onion and garlic; season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, 5 minutes.  
    2. Step 2Uncover, stir in coriander and cook 1 minute. Add red peppers, chickpeas and broth; cover and bring to a boil. Boil 5 minutes, then remove from heat and stir in vinegar.
    3. Step 3Using immersion blender (or standard blender, in batches), puree soup until very smooth. Serve topped with almonds, scallions, and cilantro if desired.

Tip: Double or triple the soup, then freeze in pint or quart-sized containers for up to 2 months. Thaw in refrigerator overnight then warm in a saucepan over medium heat until heated through. Top with almonds, scallions, and cilantro before serving. 

Nutritional Information (per serving): About 250 calories, 10 g fat (1.5 g saturated), 10 g protein, 700 mg sodium, 32 g carb, 9 g fiber

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