Cream of Red Pepper Soup
25 mins (prep 10, cooking 15)
11 ingredients
4 servings
For roasting peppers, you can follow the oven method (see Peasant'sHearth's Roasted Red Bell and Banana Peppers) or stovetop method (see Julesong's Roasted Peppers: How to Roast a Pepper on a Gas Range) or substitute commercial bottled roasted peppers (though some of the flavor is lost with the bottled kind). For a lighter version, use half-and-half. Preparation time does NOT include the time for roasting the peppers.

Categories:  served-hot , peppers , <-30-mins , presentation , small-appliance , food-processor~blender , equipment , soups-&-stews , bisques~cream-soups , vegetable , stove-top , time-to-make ,
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Serving Size (49.34 g)
Servings 4
Amount per Serving
Calories 164.15 Calories from Fat 152.91
% Daily Value *
Total Fat 16.99g 104.57%
Saturated Fat 10.62g 212.43%
Trans Fat 0.24g %
Cholesterol 56.42mg 75.22%
Sodium 65.33mg 10.89%
Total Carbohydrate 2.93g 3.9%
Dietary Fiber 0.45 g 7.28%
Sugars 2.18 g %
Protein 1.15g 9.19%
Vitamin A 788.71IU% Vitamin C 2.61mg%
Calcium 24.99mg% Iron 0.34mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small onion, fresh rosemary, red bell peppers, sweet paprika, salt and pepper