Sweet Red Pepper Soup
A vibrant, smoky red pepper soup with sweet onion and a hint of sherry vinegar, perfect for a comforting appetizer or light meal for any season.
Ingredients
Instructions
- Saute onion in olive oil in a large Dutch oven for 5 minutes or until tender.
- Add sweet red peppers and chicken broth; bring to a boil.
- Cover, reduce heat, and simmer for 15 minutes.
- Remove from heat and serve.
Tips & Substitutions
For a richer flavor, consider adding a pinch of smoked paprika or a splash of balsamic vinegar. If you're short on time, you can use pre-chopped onions and jarred roasted red peppers to speed up the process. For a vegan version, ensure your chicken broth is vegetable-based. A garnish of fresh herbs like basil or parsley can elevate this soup.
Serving Suggestions
Serve the Sweet Red Pepper Soup with a dollop of cream or a sprinkle of croutons for added texture. This soup pairs beautifully with a side of Garden Fresh Salad or crusty bread to soak up the flavors. For a heartier meal, consider serving it alongside Linguine With Tuna Sauce or Rice Lentil Pilaf.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in a microwave-safe bowl, covered loosely, for about 2-3 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Red Pepper Soup contains roughly 52 calories, with 3g protein, 10g carbohydrates, and 1g fat. It is an excellent source of vitamin C (142% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Is this soup suitable for a vegan diet?
Yes, this soup can easily be made vegan by substituting the chicken broth with vegetable broth. Additionally, using olive oil instead of butter and omitting any cream-based toppings will keep the dish plant-based while maintaining its delicious flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).