Roasted Red Capsicum Soup
This is a very easy and delicious soup which makes use of jarred roasted capsicums. Of course you can always roast your own.
Ingredients
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
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Place roasted red capsicums in a blender or food processor, and blend until smooth.
- 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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Reviews and Ratings
Global Ratings:
(97)
Reviews in English (80)
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)