Roasted Red Pepper Soup

If you’re a fan of 10-minute meals, you’ve come to the right place! It doesn’t get better than this Roasted Red Pepper Soup that is packed full of delicious flavors and comes together in a jiffy.

Have I mentioned this soup only takes 10 minutes? Ten minutes? Seriously? YES!

I like to serve mine with a crusty piece of hot bread lined with fresh mozzarella cheese or a piece of pita bread, but that is up to you!

Roasted Red Pepper Soup Ingredients

• Roasted red peppers – These roasted peppers are generally made with red bell peppers. That’s what gives this creamy roasted red pepper soup is signature color.
• Garlic hummus – This is what I like to think of as my secret ingredient. It adds creaminess to the soup without adding any cream or other dairy. It also helps thicken it a bit.
• Chicken broth – I always have a carton of chicken broth in the pantry. But you can also use vegetable stock or vegetable broth too. I usually opt for a low-sodium broth because I can always add more salt if needed.
• Brown rice – This is what gives this creamy soup it’s substance. It’s the easiest way to make a simple soup more hearty. You can use a bag of 90-second rice or leftovers from another recipe. 
• Chicken – This red pepper soup recipe is a great way to use up leftover chicken. You can also use a rotisserie chicken to make things a little quicker and easier.
• Dried parsley – Of course you can always rough chop fresh herbs and throw them into the soup, but for the sake of using pantry staples, dried parsley works just fine.
• Cayenne pepper – Cayenne has a medium heat level, and helps to add a little bit of spice to this soup. You can add more or less based on your preference.
• Salt – I prefer to use coarse kosher salt. Different salts measure differently, so make sure you aren’t making your soup too salty. You can always add more later.
• Scallions – Also known as green onions, I like to add these to the top of the soup for some color and texture. They also add a mild flavor that’s great too.
• Mozzarella cheese – You can make this soup dairy free by omitting this all together. But I like to top my soup with a little shredded cheese just to add to the creaminess factor.

How to Make Roasted Red Pepper Soup

1. Blend red peppers and hummus. In a small food processor or with an immersion blender, combine roasted red peppers and hummus. Blend until smooth. If you do not own a food processor you can finely mince (almost to a pulp) or use a stick blender directly in the sauce pan.
2. Combine ingredients in saucepan. Transfer to a large pot. Add the chicken broth, rice, chicken, parsley, cayenne and salt. As soon as the mixture comes to a low simmer remove it from the heat and ladle into bowls.
3. Add toppings. Top with scallions and shredded mozzarella cheese. I also like a crusty baguette to wipe the sides of the bowl.

Variations

• Make it spicy – You can add some freshly ground black pepper or some red pepper flakes to really take this roasted red pepper soup up a notch.
• Creamy – You can make it even more creamy by adding a splash of heavy cream or coconut milk, or even topping with a dollop of sour cream or plain greek yogurt.
• Acidity – Take the acidity to the next level by adding a splash of lemon juice, balsamic vinegar or even apple cider vinegar.
• How to serve – Just like tomato soup, this great recipe is made even better when served with something like grilled cheese sandwich or even a slice of crusty bread.
• Garlic – If you’re a garlic lover like me, you can add a little olive oil to a pan and roast whole garlic cloves. Throw them into the hummus and red pepper mixture and blend.

Storage and Freezing

Storage: Store any leftover soup in an airtight container or ziploc bag. It will stay good in the refrigerator for up to five days.

Freezing: Alternatively, you can freeze this soup the same way- in an airtight container or plastic bag. It will stay good for up to six months.

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• Leftover Corned Beef and Cabbage Soup
• Spicy Crab and Sausage Soup
• Creamy Leek and Potato Soup

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Roasted Red Pepper Soup

4.80 from 20 votes

Roasted Red Pepper Soup is gluten and dairy free using hummus, roasted red peppers, pre-cooked chicken, and brown rice for a super quick and healthy soup!

Prep Time: 5 minutes mins

Cook Time: 5 minutes mins

Total Time: 10 minutes mins

Servings: 2

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Equipment

• Ninja Blender System
• Immersion Blender

Ingredients

• 1 cup roasted red peppers extra for garnish, thinly sliced
• 8.5 ounces garlic hummus
• 2 cups low sodium chicken broth
• 2 cups brown rice* , cooked
• 1 1/2 cups chicken* , cooked and shredded
• 1 tablespoon dried parsley
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon coarse kosher salt
• 2 scallions whites and greens sliced
• mozzarella cheese , shredded

Instructions

• In a small food processor combine roasted red peppers and hummus. Blend until smooth. If you do not own a food processor you can finely mince (almost to a pulp) or use a stick blender directly in the sauce pan.
• Transfer to a medium saucepan. Add the chicken broth, rice, chicken, parsley, cayenne and salt. As soon as the mixture comes to a low simmer remove it from the heat and ladle into bowls.
• Top with scallions and shredded mozzarella cheese. I also like a crusty baguette to wipe the sides of the bowl.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

Notes

Rice can be a bag of 90-second rice or leftovers from another recipe. 

I used a precooked rotisserie chicken from the store, but you can use any precooked chicken or even canned chicken. 

Nutrition

Calories: 538 kcal, Carbohydrates: 22 g, Protein: 27 g, Fat: 39 g, Saturated Fat: 7 g, Cholesterol: 64 mg, Sodium: 2739 mg, Potassium: 597 mg, Fiber: 8 g, Sugar: 1 g, Vitamin A: 745 IU, Vitamin C: 37.5 mg, Calcium: 119 mg, Iron: 4.7 mg

Author: Chef Jessica Anne

Calories: 538

Course: Soup

Cuisine: American

Keyword: recipes that use hummus, roasted red pepper soup

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