Roasted Red Pepper Soup

Kimberly Biegacki


Today January 29th was the start of my husband's P90X regime and this was our first meal for supper that we had. This is right out of the nutrition plan cookbook and it was very delicious. I served it with a 7 whole grain bread that my inlaws picked up in Amish country with real butter. Wow, did it taste delicious with this soup.

A wonderful nutritious and healthy soup for those who are switching to a stricter meal plan this is a great choice.


★★★★★ 3 votes

12 servings
15 Min
30 Min
Stove Top


  • 2 c
    white wine
  • 1 small
    onion, finely chopped
  • 5
    roasted red peppers
  • 2 c
    celery, chopped
  • 1 Tbsp
    garlic, minced
  • 2
    plum tomatoes
  • 1/4 c
    tomato paste
  • 2 c
    fat-free chicken or vegetable broth, low sodium
  • 1 Tbsp
    dried thyme
  • 1/2 tsp
    black pepper
  • 1/4 tsp
    ground cumin
  • ·
    dash salt

How to Make Roasted Red Pepper Soup


  1. Heat wine in a large, heavy soup pot over medium heat. Add onion, red peppers, and celery. Cook and stir for 3 minutes. Stir in garlic. Cook for 2 more minutes, adding more wine if necessary.
  2. Next add your tomatoes, tomato paste, and chicken broth; cover and bring to a boil. Reduce heat and simmer for 25 to 30 minutes.
  3. Puree soup in a food processor or blender. Return to pan, add seasonings, and heat through.

    (I skimmed off some foam on top and after tasting this soup which is delicious it was a tad strong for me on the thyme. I think next time I will add only 1 tbsp of thyme.)
  4. If desired, you can add protein powder just before serving.

    (I served this with slices of 7 whole grain bread from Amish country with real butter.
    Nutritional value per serving:
    57 calories, trace Total Fat (5% calories from fat) 3 g protein, 6 g carbohydrate, 0 mg cholesterol, 145 mg sodium
  5. Made this again today and served it Brown Rice and Veggie Slices which was so amazing!

    This is the link for that recipe.
    Brown Rice and Veggie Slice

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