Roasted Red Pepper Soup

If you’re a fan of 10-minute meals, you’ve come to the right place! It doesn’t get better than this Roasted Red Pepper Soup that is packed full of delicious flavors and comes together in a jiffy.

Hello. My name is Jessica and I’m a hummus addict. Evidence: I not only eat an entire tub in one sitting, I also incorporate it into recipes like Roasted Red Pepper Soup.

Have I mentioned this soup only takes 10 minutes? Ten minutes? Seriously? YES!

While I usually use a rotisserie chicken from the grocery store, you can use leftover or canned chicken, shrimp, tofu or even crab meat, as long as the meat is cooked. If you can snag a garlic and herb roasted chicken, it will add even more flavor.

Roasted Red Pepper Soup can also be made vegan by omitting the protein or substituting tofu and using a vegetable bouillon instead of chicken. It is also gluten-free, dairy-free and can be made with all organic ingredients.

When ones thinks of hummus they automatically think of it being eaten with chips, pita, or vegetables, don’t you? Well you’d be surprised to know how many recipes that use hummus are outside of the box.

You can find hummus in sandwiches, and wraps, or have you heard of hummus mashed potatoes? They’re out there!

Hummus deviled eggs, salmon topped with hummus, hummus with falafel, and even use hummus as a salad dressing! The list goes on.

I use garlic hummus, but you can stick to plain or other varieties to change up the taste. Once I even used my Chipotle Hummus (if you like smoky and spicy).

I like to serve mine with a crusty piece of hot bread lined with fresh mozzarella cheese, but that is up to you!

To ensure you stay within the 10 minutes allotted to make this dishes, you will need a small food processor or an immersion stick blender.

Roasted Red Pepper Soup Ingredients

• Roasted red peppers – These roasted peppers are generally made with red bell peppers. That’s what gives this creamy roasted red pepper soup is signature color.
• Garlic hummus – This is what I like to think of as my secret ingredient. It adds creaminess to the soup without adding any cream or other dairy. It also helps thicken it a bit.
• Chicken broth – I always have a carton of chicken broth in the pantry. But you can also use vegetable stock or vegetable broth too. I usually opt for a low-sodium broth because I can always add more salt if needed.
• Brown rice – This is what gives this creamy soup it’s substance. It’s the easiest way to make a simple soup more hearty. You can use a bag of 90-second rice or leftovers from another recipe. 
• Chicken – This red pepper soup recipe is a great way to use up leftover chicken. You can also use a rotisserie chicken to make things a little quicker and easier.
• Dried parsley – Of course you can always rough chop fresh herbs and throw them into the soup, but for the sake of using pantry staples, dried parsley works just fine.
• Cayenne pepper – Cayenne has a medium heat level, and helps to add a little bit of spice to this soup. You can add more or less based on your preference.
• Salt – I prefer to use coarse kosher salt. Different salts measure differently, so make sure you aren’t making your soup too salty. You can always add more later.
• Scallions – Also known as green onions, I like to add these to the top of the soup for some color and texture. They also add a mild flavor that’s great too.
• Mozzarella cheese – You can make this soup dairy free by omitting this all together. But I like to top my soup with a little shredded cheese just to add to the creaminess factor.

How to Make Roasted Red Pepper Soup

1. Blend red peppers and hummus. In a small food processor or with an immersion blender, combine roasted red peppers and hummus. Blend until smooth. If you do not own a food processor you can finely mince (almost to a pulp) or use a stick blender directly in the sauce pan.
2. Combine ingredients in saucepan. Transfer to a large pot. 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 and ladle into bowls.
3. Add toppings. Top with scallions and shredded mozzarella cheese. I also like a crusty baguette to wipe the sides of the bowl.

Variations

• Make it spicy – You can add some freshly ground black pepper or some red pepper flakes to really take this roasted red pepper soup up a notch.
• Creamy – You can make it even more creamy by adding a splash of heavy cream or coconut milk, or even topping with a dollop of sour cream or plain greek yogurt.
• Acidity – Take the acidity to the next level by adding a splash of lemon juice, balsamic vinegar or even apple cider vinegar.
• How to serve – Just like tomato soup, this great recipe is made even better when served with something like grilled cheese sandwich or even a slice of crusty bread.
• Garlic – If you’re a garlic lover like me, you can add a little olive oil to a pan and roast whole garlic cloves. Throw them into the hummus and red pepper mixture and blend.

Storage and Freezing

Storage: Store any leftover soup in an airtight container or ziploc bag. It will stay good in the refrigerator for up to five days.

Freezing: Alternatively, you can freeze this soup the same way- in an airtight container or plastic bag. It will stay good for up to six months.

More soup recipes

• Asparagus Soup
• Leftover Corned Beef and Cabbage Soup
• Spicy Crab and Sausage Soup
• Creamy Leek and Potato Soup

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Roasted Red Pepper Soup

4.82 from 16 votes

Roasted Red Pepper Soup is gluten and dairy free using hummus, roasted red peppers, pre-cooked chicken, and brown rice for a super quick and healthy soup!

Prep Time: 5 mins

Cook Time: 5 mins

Total Time: 10 mins

Servings: 2

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Ingredients

• 1 cup roasted red peppers extra for garnish, thinly sliced
• 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
• 2 scallions whites and greens sliced
• mozzarella cheese , shredded

Instructions

• In a small food processor combine roasted red peppers and hummus. Blend until smooth. If you do not own a food processor you can finely mince (almost to a pulp) or use a stick 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 and ladle into bowls.
• Top with scallions and shredded mozzarella cheese. I also like a crusty baguette to wipe the sides of the bowl.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

Notes

Rice can be a bag of 90-second rice or leftovers from another recipe. 

I used a precooked rotisserie chicken from the store, but you can use any precooked chicken or even canned chicken. 

Nutrition

Calories: 538 kcal, Carbohydrates: 22 g, Protein: 27 g, Fat: 39 g, Saturated Fat: 7 g, Cholesterol: 64 mg, Sodium: 2739 mg, Potassium: 597 mg, Fiber: 8 g, Sugar: 1 g, Vitamin A: 745 IU, Vitamin C: 37.5 mg, Calcium: 119 mg, Iron: 4.7 mg

Author: Jessica Formicola

Calories: 538

Course: Soup

Cuisine: American

Keyword: recipes that use hummus, roasted red pepper soup