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8 servings, 1 cup each
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Sprinkle with additional black pepper and chopped fresh chives before serving.
Substitute a mixture of different colored peppers, such as yellow, orange and/or green, for the red peppers.
Roasted vegetables add a subtle sweetness to this velvety soup. As a bonus, the carrots are high in vitamin A and the red peppers provide an excellent source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.