When it comes to a comforting bowl of soup, my roasted red pepper and chicken soup is a personal favorite. The combination of sweet roasted red peppers and tender chicken creates a flavorful harmony that’s hard to resist.
This soup is perfect for a cozy dinner or a light lunch, especially when paired with some crusty bread. It’s not only satisfying but also packed with wholesome ingredients, making it a nutritious choice that’s easy to whip up.
Whether you’re a soup lover like me or just looking to try something new, this recipe will bring warmth and comfort to your table!
How To Make Roasted Red Pepper And Chicken Soup?
Recipe Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course, Soup
Cuisine: American, Mediterranean-inspired
Yield: Serves 4
Equipment Needed
- Large pot
- Baking sheet
- Blender or immersion blender
- Knife
- Cutting board
- Wooden spoon
Ingredients
- 2 large red bell peppers
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 4 cups chicken broth (low-sodium)
- 1 pound cooked chicken breast, shredded
- 1 cup heavy cream or coconut milk for a dairy-free option
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
1. Roast The Red Peppers
I start by preheating the oven to 450°F (230°C). Place the red bell peppers on a baking sheet and drizzle with a little olive oil. Roast them for about 20 minutes, flipping halfway through until the skins are charred and wrinkled. Once done, transfer them to a bowl and cover with plastic wrap for 10 minutes. This makes the skins easier to peel off.
2. Sauté The Onions And Garlic
While the peppers are cooling, I heat olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Then, add the minced garlic and smoked paprika, stirring for an additional minute to release the flavors.
3. Blend The Peppers
Once the red peppers are cool enough to handle, peel off the charred skins and remove the seeds. Place the peppers in a blender with a bit of chicken broth and blend until smooth. If you’re using an immersion blender, you can add the peeled peppers directly to the pot with the sautéed onions.
4. Combine And Simmer
Pour the blended peppers into the pot with the onions and garlic. Stir in the rest of the chicken broth and bring the mixture to a gentle boil. Lower the heat and let it simmer for about 10 minutes.
5. Add Chicken And Cream
Now, it’s time to add the shredded chicken to the pot. Stir well and cook for another 5 minutes until the chicken is heated through. Then, pour in the heavy cream or coconut milk, stirring until the soup is creamy and well combined. Season with salt and pepper to taste.
6. Serve And Garnish
Once the soup is ready, ladle it into bowls and garnish with fresh parsley or basil. I love adding a sprinkle of smoked paprika on top for an extra touch of flavor.
Roasted Red Pepper And Chicken Soup
Nutrition Facts Of Roasted Red Pepper And Chicken Soup
- Calories: 300
- Protein: 25 g
- Carbs: 12 g
- Fat: 18 g
- Fiber: 3 g
Special Note
One of the things I love about this roasted red pepper and chicken soup is how versatile it is. You can make it lighter by reducing the cream, or heartier by adding more chicken. It’s also a fantastic meal prep option because it keeps well in the fridge for up to 3 days or freezes beautifully for future meals.
Conclusion
This roasted red pepper and chicken soup is one of those dishes that never disappoints. It’s easy to make, incredibly flavorful, and brings a sense of comfort to the table.
Whether you’re making it for a cozy night in or as part of your weekly meal prep, this recipe is sure to become a favorite in your kitchen. Try it out and enjoy the warmth and richness it brings!
Roasted Red Pepper And Chicken Soup
Equipment
- Large pot
- Baking sheet
- Blender or immersion blender
- Knife
- Cutting board
- Wooden spoon
Ingredients Â
- 2 large red bell peppers
- 2 tablespoons olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 4 cups chicken broth low-sodium
- 1 pound cooked chicken breast shredded
- 1 cup heavy cream or coconut milk for a dairy-free option
- Salt and pepper to taste
- Fresh parsley or basil for garnish
InstructionsÂ
Roast The Red Peppers
- I start by preheating the oven to 450°F (230°C). Place the red bell peppers on a baking sheet and drizzle with a little olive oil. Roast them for about 20 minutes, flipping halfway through until the skins are charred and wrinkled. Once done, transfer them to a bowl and cover with plastic wrap for 10 minutes. This makes the skins easier to peel off.
Sauté The Onions And Garlic
- While the peppers are cooling, I heat olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Then, add the minced garlic and smoked paprika, stirring for an additional minute to release the flavors.
Blend The Peppers
- Once the red peppers are cool enough to handle, peel off the charred skins and remove the seeds. Place the peppers in a blender with a bit of chicken broth and blend until smooth. If you’re using an immersion blender, you can add the peeled peppers directly to the pot with the sautéed onions.
Combine And Simmer
- Pour the blended peppers into the pot with the onions and garlic. Stir in the rest of the chicken broth and bring the mixture to a gentle boil. Lower the heat and let it simmer for about 10 minutes.
Add Chicken And Cream
- Now, it’s time to add the shredded chicken to the pot. Stir well and cook for another 5 minutes until the chicken is heated through. Then, pour in the heavy cream or coconut milk, stirring until the soup is creamy and well combined. Season with salt and pepper to taste.
Serve And Garnish
- Once the soup is ready, ladle it into bowls and garnish with fresh parsley or basil. I love adding a sprinkle of smoked paprika on top for an extra touch of flavor.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.