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5 from 5 votes

Roasted Red Pepper Soup

This Roasted Red Pepper Soup is so much better than the store bought carton varieties. With only a handful of ingredients, it is as easy as roasting some veggies and using a blender.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Lunch, Main Course, Side Dish, Soup
Cuisine: American
Servings: 12 servings
Calories: 183kcal
Author: Taryn



  • Put the sweet peppers on a large baking sheet. Roast at 400 degrees for 30 minutes or until softened and slightly browned.
  • Meanwhile, add the cauliflower and broth to a large stock pot. Simmer over medium until the peppers are done. Stir in the bone broth collagen.
  • Add the peppers, cauliflower, half the broth, and the remaining ingredients to a blender. Process until smooth. Add back to the pot and heat until hot.


If you would like to reduce the fat you can use half and half instead of cream.


Calories: 183kcal | Carbohydrates: 8g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 54mg | Sodium: 473mg | Potassium: 373mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3540IU | Vitamin C: 141.9mg | Calcium: 43mg | Iron: 0.6mg