One Pot Roasted Red Pepper Soup Recipe
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Quick and easy roasted red pepper soup recipe, made with simple ingredients in one pot on stovetop. This 30 minute meal is creamy, loaded with tomatoes & Italian herbs.
Course Main Course
Cuisine American
Keyword roasted red pepper soup
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 4 People
Calories 179
Author Abeer
Heat butter and oil in a nonstick pot over medium-high heat. Add the onion and garlic and saute until fragrant.
Add flour and continue cooking until your have a thick paste that's golden brown. Turn off heat.
Add crushed tomatoes, roasted red peppers, broth.
Use a hand held immersion blender to blend everything until smooth and there are no flour lumps.
Turn on heat to medium heat.
Add sriracha sauce (optional), Italian seasoning, salt and pepper. Mix and let it simmer for 5-7 minutes.
Optional: Turn off heat and mix in milk.
Garnish with freshly chopped basil and/or parsley.
Top off with seasoned croutons, prior to serving. Enjoy!
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Calories: 179 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 5 g | Saturated Fat: 2 g | Cholesterol: 12 mg | Sodium: 1983 mg | Potassium: 869 mg | Fiber: 6 g | Sugar: 14 g | Vitamin A: 1320 IU | Vitamin C: 62.1 mg | Calcium: 190 mg | Iron: 4.1 mg