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Roasted Red Pepper Soup

RLINDA

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

30 m servings 245 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Cook

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  1. Place roasted red peppers in a blender or food processor, and blend until smooth.
  2. 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


Per Serving: 245 calories; 6.4 g fat; 37.1 g carbohydrates; 11.3 g protein; 28 mg cholesterol; 795 mg sodium. Full nutrition

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Reviews

Read all reviews 79
  1. 96 Ratings

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Most helpful positive review

This soup was great! It would be great as just a plain soup too. I roasted my own red peppers, and guessed by using 4. It wasn't nearly enough, so I reduced the other ingredients. I'd probably t...

Most helpful critical review

I followed this recipe pretty closely. It wasn't my favorite. I felt that it needed something. The pepper taste needed a littele tempering. If I made this again I might try adding cream at t...

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This soup was great! It would be great as just a plain soup too. I roasted my own red peppers, and guessed by using 4. It wasn't nearly enough, so I reduced the other ingredients. I'd probably t...

This was a tasty recipe and we will definetly make it again. The only thing we different was added some heavy cream as suggested by another member. Thanks for the recipe!

Excellent soup! I didn't use all the pasta, only 1/3. I also added extra broth since it thickened too quickly. Added a few tbsp of whipping cream at the end.

Flavorful & Fabulous! I loved this. I made it pretty much to the recipe except that my grocery store only had ONE 24 oz jar left! To make up for what I was missing I took three fresh red peppe...

A very easy and very tasty recipe, I've made it several times now. When I don't have tortellini, I sometimes 2 tablespoons of tomato paste and heavy cream to make this more of a bisque. With s...

I didn't have mushrooms or tortellini, so I left them out - it was still excellent. Even my little ones liked it.

I have made this recipe four or five times and it is delicious. I adjusted the broth and amount of tortellini because it came out more like a stew the first time I made it. Will definitely make...

I made this last night, was pretty darn good. However, I did cut back on the garlic, omitted the pasta, added a splash of cream and the most special addition, cedar plank grilled sea scallops. ...

This was surprisingly good for how simple it is. It's a little on the spicy side, but I personally like it that way. I would make this again.