Roasted Red Capsicum Soup

    30 minutes

    This is a very easy and delicious soup which makes use of jarred roasted capsicums. Of course you can always roast your own.

    104 people made this

    Serves: 8 

    • 900g jar roasted red capsicums
    • 800ml chicken stock
    • 225g sliced fresh mushrooms
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 1 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 500g cheese tortellini, uncooked

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place roasted red capsicums in a blender or food processor, and blend until smooth.
    2. In a large saucepan, mix roasted red capsicums, chicken stock and mushrooms. Season with basil, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil. Stir in tortellini and continue cooking 8 to 10 minutes, or until pasta is al dente.

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    This soup was great! It would be great as just a plain soup too. I roasted my own red peppers, and guessed by using 4. It wasn't nearly enough, so I reduced the other ingredients. I'd probably try 7 peppers next time. I'll definitely make it again.  -  23 Oct 2008  (Review from Allrecipes USA and Canada)


    This was a tasty recipe and we will definetly make it again. The only thing we different was added some heavy cream as suggested by another member. Thanks for the recipe!  -  09 Mar 2006  (Review from Allrecipes USA and Canada)


    Excellent soup! I didn't use all the pasta, only 1/3. I also added extra broth since it thickened too quickly. Added a few tbsp of whipping cream at the end.  -  03 Dec 2008  (Review from Allrecipes USA and Canada)