Easy Roasted Red Pepper Soup

Campbell's Easy Roasted Red Pepper Soup Recipe

Get out the blender and mix-up a batch of this savory soup that uses just 4 ingredients and is ready in just 20 minutes!

At a glance


10 min.


20 min.



Servings: about 1 1/2 cups each

Cook: 10 min.

Made With

  • Campbell's® Condensed Cream of Celery Soup

    Campbell's® Condensed Cream of Celery Soup

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

1 jar (about 7 ounces) roasted red peppers, drained
1 1/3 cups milk
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
Freshly ground black pepper

How to Make It

  • 1

    Place the roasted red peppers and milk in a blender and blend until the mixture is smooth.

  • 2

    Stir the soup and red pepper mixture in a 2-quart saucepan and heat through over medium heat. Season the soup mixture with black pepper, to taste.

Full Screen View

  • Easy Substitution: You can also make this soup with Campbell's® Cream of Mushroom or Campbell's® Cream of Chicken Soup.
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes