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Roasted Red Pepper Soup with Shrimp

The subtle sweetness of roasted red pepper pairs perfectly with succulent grilled shrimp in this cozy 10-minute soup. Enjoy with a side of crispy garlic toast!
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Servings:??  | Calories:1653 | Total Fat:29g  | Chol:286mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 29g
44 %
Sat Fat 6g
28 %
Total Carb 250g
83 %
Fiber 36g
142 %
Sugars 36g
Cholesterol 286mg
95 %
Sodium 2763mg
115 %
Protein 105g
210 %
39% Baguette
26% Others combined
20% Great Northern beans
12% Roasted red peppers
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


10 minutes
10 minutes
24 oz jarred roasted red peppers, packed in water, drained (about 4 cups)
4 cups low-sodium chicken broth, divided
1 tsp dried oregano
2 dried bay leaves
1 15 oz BPA-free can cannellini or Great Northern beans, drained and rinsed (TRY: Eden Organic Cannellini or Great Northern Beans)
Olive oil cooking spray
16 large shrimp, peeled and deveined (about 8 oz)
1/8 tsp fresh ground black pepper
2 tsp olive oil
1 8 oz whole-wheat baguette, halved lengthwise
1 clove garlic, halved crosswise
2 tbsp chopped fresh basil, plus whole leaves for garnish, optional

Directions : View recipe directions on
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