• 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced

  • 1 medium onion, chopped

  • 1 medium russet potato, chopped

  • 4 cups water
  • 1 15-ounce jar roasted red peppers

  • Salt and pepper to taste

  • 1 tablespoon fresh lemon juice
  • Sprigs of fresh marjoram or basil for garnish

Roasted Red Pepper Soup

  • Prep Time: 5 mins
  • Cook Time: 50 mins
  • Total Time: 55 mins
  • Serves: 6 people

This colorful healthy soup recipe, thickened with potato, makes the most of the sweet, smoky flavor of roasted red peppers.

  1. In a large saucepan, sauté garlic, onion and potato in olive oil over medium-high heat 10 minutes, stirring occasionally. Add water and continue to cook 30 minutes or until potatoes are tender.
  2. Add roasted red peppers and puree soup in a blender or food processor. Simmer over medium heat 5 minutes. Season with salt and pepper.
  3. Stir in lemon juice before serving. Serve hot, garnished with fresh herbs.
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