Best 10 V8 Roasted Red Pepper Soup Recipes

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Calling all vegetable soup lovers! If you're looking for a flavorful and comforting soup recipe, then you have to try our V8 Roasted Red Pepper Soup. This easy-to-make soup is packed with the rich flavors of roasted red peppers, V8 vegetable juice, and a variety of spices. It's a hearty and delicious soup that's perfect for a cold winter day or a light lunch. With just a few simple ingredients and a little bit of time, you can whip up this flavorful soup that's sure to be a family favorite.

Let's cook with our recipes!

ROASTED RED PEPPERS SOUP



Roasted Red Peppers Soup image

If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 8

1 large sweet onion, chopped
2 teaspoons butter
2 garlic cloves, minced
2 jars (15-1/2 ounces each) roasted sweet red peppers, drained
2 cups vegetable broth
1/2 teaspoon dried basil
1/4 teaspoon salt
1 cup half-and-half cream

Steps:

  • In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).

Nutrition Facts : Calories 135 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 753mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

ROASTED RED PEPPER SOUP



Roasted Red Pepper Soup image

A rich and intensely flavoured roasted red pepper soup made with juicy and charred red peppers, garlic, sun dried tomatoes for an extra flavour kick and topped with homemade basil pesto and creme fraiche swirl.

Provided by Emily Kemp

Categories     Main Course

Time 1h

Number Of Ingredients 10

6 red bell or pointed peppers ((1.6 lbs/750g (around 6 peppers))
1 yellow onion
5 sun dried tomatoes (jarred)
4 garlic cloves (peeled and whole)
1 squeeze lemon juice (around 1/2 tbsp)
2.5 cups vegetable stock ((600ml))
salt and pepper (to season)
1 tbsp olive oil
1-2 tbsp homemade pesto
creme fraiche (for topping)

Steps:

  • Pre-heat the oven to 200°C (400°F).
  • Roughly chop the red peppers and place in a large baking tray with peeled whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper then roast in the oven until slightly charred (around 40 minutes).
  • Finely chop a white (yellow) onion and saute in a large pot with a little olive oil until translucent and soft. Once soft, add the roasted peppers and garlic, sun dried tomatoes and vegetable stock.
  • Simmer for 10 minutes then turn off the heat and blend until completely smooth using an immersion blender. Taste for seasoning, I only add pepper because there's enough saltiness from the stock and sun dried tomatoes and pre seasoned peppers.
  • Add a small splash of freshly squeezed lemon juice, stir and serve with a drizzle of creme fraiche and homemade pesto. Grab a hunk of crusty bread and dive in.

Nutrition Facts : Calories 107 kcal, Carbohydrate 15 g, Protein 2 g, Fat 4 g, Sodium 614 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

ROASTED RED PEPPER SOUP



Roasted Red Pepper Soup image

Roasted Red Pepper Soup! This bold and flavorful soup is made from roasted red peppers. My kids say it tastes like pizza! The perfect warm and comforting dish!

Provided by Serene

Categories     Soup

Time 40m

Number Of Ingredients 10

6 red bell peppers
½ cup yellow onion (chopped)
2 tbsp extra virgin olive oil
5 cloves garlic
4 cups chicken broth
2 tsp hot sauce
½ tsp salt
½ tsp ground black pepper
¼ cup sour cream
1 tsp dried oregano

Steps:

  • Clean the bell peppers, cut them in half and remove the seeds and membranes.
  • Place them on a baking sheet covered in foil, pressing them down to make them as flat as possible. Place the garlic cloves on the baking sheet among the peppers.
  • Place the baking sheet of peppers and garlic under the broiler in the oven and broil for about 15 minutes until the skins are blackened. Remove from the oven and place the peppers inside a tupperware container, and close the lid. This will allow the steam to soften them more. Keep in there for another 15 minutes.
  • While prepping the bell peppers, in a dutch oven, saute the onions with the olive oil until the onions are soft and translucent.
  • After peppers have cooled enough to touch, about 15 minutes. Remove from the tupperware and peel off the burnt skin. It will peel off. (I only peeled the burnt parts that were easily removed and left the skin that was still red and attached)
  • Place the bell pepper, garlic cloves, and onion into a food processor and processes for about 3-5 minutes until there are no large chunks left.
  • Add the mixture to the dutch oven, add in the chicken stock, hot sauce, salt, and pepper. Bring to a simmer, cover and allow to simmer for another 20 minutes.
  • Remove from the heat. Stir in the sour cream. Place the oregano in your hand and crush it up slightly to release the flavor and to make the pieces smaller, then pour into the pot. Stir until completely combined.
  • Serve with extra sour cream and fresh herbs on top if desired.

Nutrition Facts : ServingSize 1, Calories 114 kcal, Sugar 6 g, Sodium 816 mg, Fat 7 g, SaturatedFat 2 g, Carbohydrate 10 g, Fiber 3 g, Protein 2 g, Cholesterol 5 mg

ROASTED RED-PEPPER SOUP



Roasted Red-Pepper Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
2 large potatoes, peeled and cut into small pieces
2 stalks celery, chopped
2 shallots or 1/2 red onion, chopped
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 12-ounce jar roasted red peppers, drained and rinsed
4 to 5 sun-dried tomatoes
4 cups low-sodium chicken or vegetable broth
2/3 cup sour cream
1/4 cup chopped fresh cilantro
1/3 cup shredded pepper jack cheese
4 sourdough dinner rolls

Steps:

  • Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
  • Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.

V8 ROASTED RED PEPPER SOUP



V8 Roasted Red Pepper Soup image

Recipe from First Magazine 11/3/08.. . .quick to make. You can certainly make this vegetarian (and vegan) by using veggie broth in place of the chicken broth.

Provided by januarybride

Categories     < 30 Mins

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 cups chicken broth
1 teaspoon italian seasoning
1 cup diced fennel
1 cup diced onion
1 cup diced peeled potato
3 (12 ounce) jars roasted red peppers, drained
1 cup vegetable juice

Steps:

  • In a saucepot over medium heat, cook first 5 ingredients for 15 minutes.
  • Assuming potatoes are soft, puree the mixture in a blender. Add red peppers and puree again til smooth.
  • Return the pureed mixture to the saucepot and stir in the juice. Cook for 5 minutes til warm.
  • Serve with a triangle of garlic toast on top!

ROASTED RED PEPPER AND POTATO SOUP



Roasted Red Pepper and Potato Soup image

Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.

Provided by VANCGIRL2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

3 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
1 large carrot, diced
1 celery stalk, diced
2 cloves garlic, pressed
2 tablespoons all-purpose flour
1 (48 fluid ounce) can chicken broth
3 medium red potatoes, diced
1 cup half-and-half cream
1 (6 ounce) jar roasted red peppers, drained and chopped
2 teaspoons fresh thyme
salt and pepper to taste

Steps:

  • Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
  • Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g

ROASTED RED PEPPER SOUP



Roasted Red Pepper Soup image

This soup is easy and delicious! It always gets rave reviews.

Provided by RLINDA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 8

Number Of Ingredients 9

2 (16 ounce) jars roasted red peppers
2 (14.5 ounce) cans chicken broth
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
2 (9 ounce) packages fresh cheese tortellini, uncooked

Steps:

  • Place roasted red peppers in a blender or food processor, and blend until smooth.
  • In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 37.1 g, Cholesterol 28.1 mg, Fat 6.4 g, Fiber 2.8 g, Protein 11.3 g, SaturatedFat 3 g, Sodium 795.4 mg, Sugar 5.3 g

LOW CARB-ROASTED RED PEPPER SOUP



Low Carb-Roasted Red Pepper Soup image

Make and share this Low Carb-Roasted Red Pepper Soup recipe from Food.com.

Provided by Snewtie

Categories     Very Low Carbs

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 celery ribs
1 small onion (Chopped)
2 garlic cloves
4 red peppers (roasted)
29 ounces chicken broth
8 ounces water
2/3 cup milk
salt & pepper
parmesan cheese

Steps:

  • Heat oil in medium saucepan over medium heat.
  • Add celery, onions, and garlic; until vegetables are softened.
  • Add roasted peppers and stock.
  • bring to boil: lower heat and simmer 5 minutes.
  • Puree soup in batches until smooth.
  • Return to heat, and stir in cream.
  • Add salt and pepper to taste and garnish with Parmesan.

ROASTED RED PEPPER SOUP



Roasted Red Pepper Soup image

A creamy, flavorful tomato soup that's waiting for a grilled cheese to be dunked into it!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, finely chopped
1 shallot, finely chopped
1 tablespoon tomato paste
1 jar (15 oz) roasted red bell peppers, drained, rinsed
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1/4 cup half-and-half
1 tablespoon chopped fresh parsley
Salt and freshly ground pepper to taste

Steps:

  • In 4-quart Dutch oven, melt butter with oil over medium-high heat. Add garlic and shallot; cook 2 minutes, stirring constantly, until shallot is tender. Add tomato paste; cook 1 minute, stirring constantly. Stir in roasted peppers and broth; heat to boiling. Reduce heat to medium; simmer uncovered 5 minutes, stirring occasionally. Remove from heat; cool 10 minutes.
  • In blender or food processor, process mixture in batches 8 to 10 seconds or until smooth, stopping to scrape down side as needed. Return mixture to Dutch oven; stir in half-and-half and parsley. Cook over medium heat 5 minutes or until thoroughly heated. Season with salt and pepper.

Nutrition Facts : Calories 140, Carbohydrate 13 g, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg

ROASTED RED PEPPER SOUP



Roasted Red Pepper Soup image

Really tasty soup. Delicious and warming on a cold autumn day.

Provided by daisydoo40

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Remove the seeds from the peppers and cut into quarters. Place them on a baking tray and and lightly brush with olive oil. Season with salt and pepper and place them into the oven for 6-8mins at 180C, until the skins just start to look charred.
  • Place the water and stock cube in a saucepan. Add the chopped carrots, celery, onion and garlic. Bring to the boil and cook for 5 mins. Turn down the heat to a gentle simmer for 15 to 20 minutes until the chopped vegetables become tender.
  • Remove the peppers from the oven and when cool enough to handle, put them into a sealed plastic bag and let them cool. Once they have cooled, remove from the bag and peel off the charred skin. Chop the flesh into small pieces and add to the saucepan along with the tinned tomatoes.
  • Simmer for a further 10 minutes. Remove from the heat and and add the fresh basil. Whizz everything together with a hand held blender, taste and check for seasoning.
  • Serve with a drizzle of olive oil or splash of cream.

Tips:

  • Use ripe red bell peppers: The riper the peppers, the sweeter the soup will be.
  • Roast the peppers until they are slightly charred: This will give the soup a smoky flavor.
  • Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good one.
  • Don't blend the soup too much: You want the soup to have a little bit of texture, so don't blend it until it's completely smooth.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste.
  • Serve the soup with a dollop of sour cream or yogurt: This will add a bit of richness and creaminess to the soup.

Conclusion:

Roasted red pepper soup is a delicious and easy-to-make soup that is perfect for a cold day. It's also a great way to use up leftover roasted peppers. This soup is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber. So next time you're looking for a healthy and delicious soup, give this roasted red pepper soup a try. You won't be disappointed!

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