Roasted Red Pepper Soup

5 from 12 votes

Roasted Red Pepper Soup

This Roasted Red Pepper Soup recipe is rich, creamy and easy to make. Only using a few ingredients, this homemade soup is packed full of flavor and perfect for a cold day.

Prep Time10

Cook Time5

Total Time15

Course: Soup

Cuisine: American

Keyword: recipes with hummus, roasted red pepper soup

Servings:

Calories: 517kcal

Author: Jordan

Ingredients

1 cup roasted red peppers
8.5 ounces garlic hummus
2 cups low sodium chicken broth
2 cups brown rice, cooked
1 1/2 cups chicken, cooked and shredded
1 tablespoon dried parsley
1/4 teaspoon cayenne pepper
1/2 teaspoon coarse kosher salt
mozzarella cheese, shredded
2 scallions, thinly sliced

Instructions

In a food processor, combine roasted red peppers and hummus. Blend until smooth. If you do not own a food processor you can use an immersion blender directly in the sauce pan.
Transfer to a medium saucepan. Add the chicken broth, rice, chicken, parsley, cayenne and salt. As soon as the mixture comes to a low simmer remove it from the heat.
Divide the soup into 4 bowls and top with shredded mozzarella cheese and scallions. I also like a crusty baguette to wipe the sides of the bowl.

Notes

You can use leftover brown rice or a bag of 90 second brown rice to make this recipe even easier.
I used a rotisserie chicken from the grocery store, but feel free to cook your own if you prefer!

Nutrition