Select Print Page

print recipe header

Roasted Red Pepper Soup

10 mins
5 mins
0 min
3 servings, 3/4 cup each
Roasted Red Pepper Soup
On chilly days, enjoy comforting flavor with a veggie soup featuring the creamy combo of pureed roasted red peppers and evaporated milk.



PLACE roasted red peppers in food processor or blender container. Process until smooth.

HEAT pureed red peppers and evaporated milk in medium saucepan over medium heat until very hot and steamy. Do not boil. Remove from heat. Whisk in sour cream until well blended. Season to taste with black pepper. Garnish with basil.

Nutritional Information

  • Serving Size
    1/3 servings, 3/4 cup each of recipe
  • Calories 230
  • Calories from Fat 35

* Percent Daily Values are based on a 2000 calorie diet.

Learn more

% Daily Value *

  • Total Fat 3.5g 5%
  • Saturated Fat 1g 5%
  • Cholesterol 25mg 8%
  • Sodium 1020mg 43%
  • Carbohydrates 29g 10%
  • Dietary Fiber 0g 0%
  • Sugars 12g
  • Protein 12g
  • Vitamin A 40%
  • Vitamin C 10%
  • Calcium 35%
  • Iron 4%