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.
Servings: 4
Calories: 517kcal
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
Calories: 517kcal | Carbohydrates: 85g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 15mg | Sodium: 875mg | Potassium: 616mg | Fiber: 8g | Sugar: 0.3g | Vitamin A: 350IU | Vitamin C: 18mg | Calcium: 86mg | Iron: 4mg
