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Roasted pepper soup Calories
Vitamin C-rich, flour-free and cream-free
In season: Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 cup (medium) of Roasted pepper soup (245 g) has 86 calories. That works out to 35 calories per 100 g. It contains 13.2 g of carbs, 2.7 g of protein, 3.2 g of fat and 3.7 g of fiber. Its 115.2 mg of Vitamin C covers 128% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
What is Roasted pepper soup?
Roasted pepper soup is made by cooking roasted peppers with aromatics such as onion and garlic, then blending them with water or vegetable stock. This flour-free, cream-free version keeps the pepper’s natural sweetness and needs no dairy to give it a smooth texture. Recipes vary, but the roasted peppers are the defining ingredient.
Across Mediterranean-inspired home cooking, it is often served warm as a light starter or simple lunch; a little olive oil or fresh herbs makes an easy finishing touch. Its vegetable-led profile is light, with 35 calories per 100 g, and peppers contribute vitamin C. Pair it with crusty bread or a grain salad for a more substantial meal, or serve a small bowl before a main course.
Roasted pepper soup Nutrition Facts
Selected: 100 g
35
KCAL / 100G
Carbs
5.4g
· 2% DV
Protein
1.1g
· 2% DV
Fat
1.3g
· 2% DV
Fiber
1.5g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 12% · Fat 31%
Roasted pepper soup Vitamins & Minerals
Vitamins
Vitamin C
47mg · 52% DV
B6
0.16mg · 9% DV
Vitamin A
45µg · 5% DV
Folate
16µg · 4% DV
Minerals
Sodium
190mg · 8% DV
Potassium ⭐
165mg · 5% DV
Phosphorus
24mg · 3% DV
Magnesium
10mg · 2% DV
How Nutritious Is Roasted pepper soup?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Roasted pepper soup Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Roasted pepper soup
To burn the 35 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Roasted pepper soup Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Roasted pepper soup Contain Allergens?
No known major allergens
Which Diets Is Roasted pepper soup Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Roasted pepper soup Fat Profile
SATURATED
0.18g
MONOUNSATURATED
0.76g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
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Frequently Asked Questions About Roasted pepper soup
How do you make roasted pepper soup?
Roasted pepper soup is made by sautéing onion and garlic, adding roasted peppers and stock, then simmering until tender and blending smooth. Season at the end, since the peppers and stock may already contribute salt.
What peppers are best for roasted pepper soup?
Red bell peppers are a reliable choice for roasted pepper soup because they become sweet and soft when roasted. You can mix in a few poblano or other mild peppers for a deeper, less sweet flavor.
How do you roast peppers for roasted pepper soup?
For roasted pepper soup, roast whole peppers under a broiler, over a gas flame, or on a grill until the skin is blackened and blistered. Cover them briefly after cooking so the skins loosen before peeling.
Do you have to peel peppers for roasted pepper soup?
Yes, peeling the peppers gives roasted pepper soup a smoother texture and avoids bits of tough, charred skin. Remove the stems and seeds as well, then blend the flesh with the soup ingredients.
Why does roasted pepper soup taste bitter?
Roasted pepper soup can taste bitter if the peppers are heavily charred and the blackened skin is blended in, or if the garlic is scorched. Peel the peppers thoroughly and cook garlic gently to keep the flavor mellow.
How can you thicken roasted pepper soup without flour or cream?
Roasted pepper soup thickens naturally when the roasted peppers are blended. If it is still too thin, simmer it uncovered to reduce the liquid, or blend in cooked potato or white beans for extra body.
What goes well with roasted pepper soup?
Crusty bread, a grilled cheese sandwich, or a green salad pairs well with roasted pepper soup. For a more substantial meal, serve it alongside a grain or bean dish rather than adding cream to the soup.
How long does roasted pepper soup last in the fridge?
Roasted pepper soup keeps for about three to four days in a covered container in the refrigerator. Cool it promptly, reheat only the portion you plan to eat, and bring it to a steaming hot temperature.
Can roasted pepper soup be frozen?
Yes, roasted pepper soup freezes well because it contains no cream. Cool it completely, portion it into freezer-safe containers, and leave room for expansion; thaw it in the refrigerator and stir well while reheating.
Can you make roasted pepper soup with jarred roasted peppers?
Yes, jarred roasted peppers make roasted pepper soup quicker to prepare. Drain them well and taste before adding salt, since the packing liquid can be salty or vinegary; rinse them if that flavor is strong.
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Nutrition data compiled from USDA FoodData Central and scientific sources.