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Roasted Orange Pepper Soup

Roasted Orange Pepper Soup
This Recipe Is:

WebMD Recipe from

Author Patricia Wells suggests serving each bowl with a drizzle of pistachio, walnut, or olive oil as a garnish.  

  • 1 medium
    onion, peeled and thinly sliced
  • 2 pounds
    orange peppers, roasted, peeled, and sliced
  • 2 quarts
    light vegetable stock
  • 2 medium
    potatoes, peeled and diced
    fresh ground pepper
    sea salt
    olive oil
  1. Heat a stock pot over low heat and add just enough olive oil to coat the bottom. Add the onions and a healthy pinch of salt and sweat – cook, covered, over low heat until soft – for 4-5 minutes. 
  2. Add the sliced peppers and cook for 4-5 minutes more. 
  3. Add the stock and the potatoes and bring to a boil. Reduce heat and cook, covered, until the potatoes are soft, about 20 minutes. 
  4. With a food processor, blender, or an immersion blender, puree the soup in batches. Taste for seasoning and serve.
Nutritional Information

Makes: 8 servings
  • Calories59.4
  • Carbohydrates12.7 g
    • Dietary fiber0.8 g
  • Cholesterol0.0 mg
  • Fat0.3 g
    • Saturated fat0.0 g
  • Sodium192.8 mg
  • Protein1.1 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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