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.

Roasted Red Pepper Soup
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes
    servings, 3/4 cup each



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

% Daily Value *

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

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

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