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Roasted Red Pepper Soup

3

30 min

Roasted Red Pepper Soup

Roasted Red Pepper Soup Photo 1

Time

30 min

Serving

8 persons

Calories

245

Rating

3.00★ (103)

Cuisine

Author: Victoria Buriak
This soup is easy and delicious! It always gets rave reviews.

Ingredients

  • jars roasted red peppers: 2 piece (16 ounce)
  • chicken broth: 2 cans (14.5 ounce cans)
  • fresh mushrooms: 1 pack (8 ounce pack, sliced)
  • basil: 1 tsp (dried)
  • oregano: 1 tsp (dried)
  • garlic powder: 1 tsp
  • salt: 0.5 tsp
  • ground black pepper: 0.5 tsp
  • cheese tortellini, uncooked: 2 packages (9 ounce packages, fresh)

Metric Conversion

Stages of cooking

Roasted Red Pepper Soup Photo 21
Roasted Red Pepper Soup Photo 32
  1. Place roasted red peppers in a blender or food processor, and blend until smooth.
    Roasted Red Pepper Soup Photo 2
  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.
    Roasted Red Pepper Soup Photo 3

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