Go Back

Roasted Red Pepper Soup

Roasted Red Pepper Soup with a delicious curry kick. This soup is easy to make (in a blender!) and has the BEST flavor and texture. Sure to be a favorite!
Print Pin
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Calories: 165kcal
Author: Cathy Trochelman

Ingredients

  • 24 ounces roasted red peppers
  • 2 cups chicken broth
  • 1 cup buttermilk
  • 1 Tablespoons butter
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 Tablespoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Instructions

  • Melt butter in a medium saucepan. Add diced onions and minced garlic and sauté for 2-3 minutes. Add the seasonings and sauté for 2-3 minutes more.
  • Combine all the ingredients, including the onions and garlic, in a blender and blend until smooth.
  • Pour the blended mixture back into the saucepan, heat to a boil, then reduce the heat and simmer 5-10 minutes.
  • Garnish with sour cream and chives. Enjoy!

Nutrition

Serving: 1g | Calories: 165kcal | Carbohydrates: 18g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 871mg | Fiber: 3g | Sugar: 12g