Roasted Red Pepper and Ricotta Soup

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Roasted Red Pepper and Ricotta SoupRecipe

Photo: Jennifer Causey Styling: Lindsey Lower

To make your satisfying supper hit the table even faster, go ahead and prep this creamy soup through step 1 in the morning. Then, all that's left to do is heat the soup and throw together a salad.

Serves 4 (serving size: about 1 1/2 cups)


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2 1/2 cups unsalted chicken stock
1 cup part-skim ricotta cheese
1/2 cup half-and-half
1/2 teaspoon freshly ground black pepper
1 (16-ounce) jar roasted red bell peppers, rinsed and drained
1 garlic clove
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1 tablespoon chopped fresh chives


1. Combine first 6 ingredients in a blender; process 1 minute or until smooth.

2. Pour mixture into a large saucepan over medium heat; bring to a simmer. Stir in lemon juice and salt. Divide soup among 4 bowls; top evenly with chives.

Created date

February 2016

Nutritional Information

Calories 184
Fat 8.4 g
Satfat 5.2 g
Monofat 1.4 g
Polyfat 0.2 g
Protein 11 g
Carbohydrate 14 g
Fiber 4 g
Cholesterol 30 mg
Iron 2 mg
Sodium 654 mg
Calcium 297 mg
Sugars 0 g
Est. Added Sugars 0 g