roasted red pepper soup
Soups & Salads
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.
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
Directions
- 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!
