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

Prep

10 min.

Total

20 min.

Serves

2

Servings: 1 1/2 cups each

Cook: 10 min.

Made With

  • (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

  • (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

    (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

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What You'll Need

7 ounces (1 jar) roasted red bell peppers, drained
1 1/3 cups milk
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
1 dash 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.

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Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

calories

230 230

totalfat

12g 12g

saturatedfat

3.5g 3.5g

cholesterol

20mg 20mg

sodium

1130mg 1130mg

totalcarbohydrate

26g 26g

dietaryfiber

5g 5g

protein

8g 8g

vitamina

30%DV 30%DV

vitaminc

120%DV 120%DV

calcium

25%DV 25%DV

iron

6%DV 6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Easy Substitution: You can also make this soup with Campbell's® Cream of Mushroom or Campbell's® Cream of Chicken Soup.
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RID#26973