Name: Roasted Red Pepper Soup with Rice
Prep time: 5 min
Total time: 50 min
Yield: serves 4 people
Cuisine: Slovenian
Ingredients: 2 long red marconi pepper; 350 g (12.3 oz) tomatoes; 1 large onion; 1 head of garlic; 2 tbsp olive oil; 1 tsp salt; 1 tsp BIO Vegeta (or Italian seasoning); 4 fresh basil leaves; 1 litre (4 cups) Vegetable Broth; 80 g (1/2 cup) rice, like Sant' Andrea; 60 ml (1/4 cup) heavy cream

Roasted Red Pepper Soup with Rice

We make soups throughout the year. We like creamy and clear soups, and we want many options as it’s a simple and effective way for our kids to eat more vegetables. Soups are cozy, and they make you feel better. We also believe there’s no such thing as having too many soup recipes, so today, we’re excited to share a brand-new Roasted Red Pepper Soup with Rice. It’s made with simple ingredients like peppers, onion, and tomatoes. Add vegetable stock instead of water to make it rich, and add rice to give it that extra texture. This soup is delicious, and it will keep you full for hours.

Gorgeous Red Pepper Soup

Creamy soups are perfect for all seasons, for kids and adults. These are the top reasons why we like it:

the soup is thick, slightly sweet, and keeps you full for hours
the addition of rice makes it so good
kids and adults like it
it's quick and easy to make and made in one pot only
feel free to store any leftovers in the fridge or freezer
each portion has only 185 calories

How to make this Roasted Red Pepper Soup with Rice on your own

This soup is rich and delicious, and it already has rice, so it doesn't need any additions. However, you can always add any of these to make it unique.

croutons
garlic bread
a teaspoon of olive oil
fresh basil leaves
cheese toast

Storing and freezing

Feel free to store this Roasted Red Pepper Soup with Rice in two ways.

Transfer the chilled soup to an airtight container. Place in the fridge for up to 3 days. Before serving, reheat in a microwave oven or a pot on the stove.

You can also freeze this delicious homemade Roasted Red Pepper Soup with Rice. Place in an airtight container and place in the freezer. Keep in the freezer for up to 3 months. Before serving, defrost and reheat in a microwave oven or a pot on the stove.

How to make Roasted Red Pepper Soup with Rice (video)

Check this quick and easy video to learn how to make Roasted Red Pepper Soup with Rice at home.

Next, try these homemade soups

METHOD

preparation

Place a rack in the middle of the oven and preheat it to 200 °C / 390 °F. Prepare a baking sheet.
bake the vegetables

Place peppers on a baking sheet. Cut the tomatoes in half. Peel the onion and cut into large pieces. Cut the garlic head in half. Add all the vegetables on a baking sheet. Drizzle with olive oil and season with salt and BIO Vegeta. Toss to combine. Place in the oven and roast for 30 minutes at 200 °C / 390 °F. When the vegetables are roasted, take them from the oven. Using a paper towel, peel the blackened skin of the peppers and remove the seeds.
blend

Add the vegetables to a blender. Squeeze the garlic head and discard the rest. Add basil and 250ml (1 cup) of vegetable broth. Season with salt and pepper and mix into a smooth soup.
cook the rice

Pour the soup into the pot, add the rest of the vegetable broth and place over medium heat. Rinse the rice under running water and add to the pot. Stir, cover with a lid, and cook for 15 minutes.
serve

When the rice is almost cooked, stir in the heavy cream. Divide the soup between four plates and serve.

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Roasted Red Pepper Soup with Rice