Print Recipe
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

Ingredients

Instructions

  • 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.

Notes

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

Nutrition

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