Roasted Red Pepper Soup

Roasted Red Pepper Soup

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Evie Normandin


When its cold outside this easy to prepare soup will warm you up.


★★★★☆ 1 vote

15 Min
30 Min


  • 6
    medium red peppers(roasted in the oven and chopped) or purchased store bought roasted red peppers
  • 2
    carrots, chopped
  • 2
    medium yellow or white onions chopped
  • 2
    stalks celery chopped
  • 4 clove
    garlic minced
  • 55 oz
    chicken or vegetable broth
  • 1 Tbsp
    olive oil
  • 1/2 c
    uncooked rice
  • 2 Tbsp
    fresh thyme or 2 tsp dried thyme
  • 2 tsp
    salt and pepper
  • 4 oz
    goat cheese
  • 1
    brick of cream cheese

How to Make Roasted Red Pepper Soup


  1. Roast and clean peppers if needed. Chop vegetables. Saute for 5-10 minutes or until softened.
  2. Add broth, rice, thyme and salt and pepper. Bring to a boil, reduce heat, cover and cook for 20-30 minutes or until veggies and rice are tender.
  3. Cool for 10 minutes. Add cheeses and puree with immersion(stick) blender. (Puree in small batches in blender if you don't have one.) Serve with a warm crusty bread.

Printable Recipe Card

About Roasted Red Pepper Soup

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy

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