zesty roasted red pepper soup
  • (3) red bell peppers, rinsed, stemmed, seeded and halved
  • (3 Tbsp.) olive oil
  • (1 medium) onion, peeled and chopped
  • (2 cloves) garlic, peeled and minced
  • (1 Tbsp.) paprika
  • (28 oz. can) whole San Marzano or other pear or plum
  • (3 cups) vegetable broth
  • (2 tsp.) fresh lemon juice
  • Salt and pepper
  • Crème fraîche or plain yogurt
  • Chopped parsley



Zesty Roasted Red Pepper Soup

Roasted red bell peppers in a zesty tomato broth served with crème fraîche and a sprinkle of parsley.

Preparation Time

About 10 minutes

Cook Time

About 20 minutes


  1. 1Preheat the broiler.
  2. 2Place red peppers cut side down on a baking sheet and broil about 8 minutes. Set aside to cool 10-15
  3. 3Place a medium saucepan over medium heat. Add oil. When hot, add onion and cook about 5 minutes. Add garlic and cook another 1-2 minutes.
  4. 4Meanwhile, peel the cooled peppers in a bowl, reserving the juice. Add paprika, peppers and tomatoes to pot (with juices). Bring to a simmer and cook 3 minutes, stirring
  5. 5Process 1/3 of the mixture in a blender until smooth, transfer to a bowl until finished with all 3 batches.
  6. 6Return pan to medium heat, add soup, broth and lemon juice. Add salt and pepper as needed. Serve when hot with a spoonful of crème fraîche and a sprinkle of parsley.

Nutritional Information

Serving Size: 1/12 of soup

Amount Per Serving:

  • Calories 72
  • Total Fat 3.8 g
  • Total Carbohydrate 9.3 g
  • Protein 1.5 g
  • Cholesterol 0 mg
  • Sodium 127 mg
  • Fiber 1.5 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Soups and Stews

Recipe Ethnicity: Italian

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.