V8 Roasted Red Pepper Soup

Total Time
2 mins
25 mins

Recipe from First Magazine 11/3/08.. . .quick to make. You can certainly make this vegetarian (and vegan) by using veggie broth in place of the chicken broth.

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  • 3 cups chicken broth
  • 1 teaspoon italian seasoning
  • 1 cup diced fennel
  • 1 cup diced onion
  • 1 cup diced peeled potato
  • 3 (12 ounce) jars roasted red peppers, drained
  • 1 cup vegetable juice


  1. In a saucepot over medium heat, cook first 5 ingredients for 15 minutes.
  2. Assuming potatoes are soft, puree the mixture in a blender. Add red peppers and puree again til smooth.
  3. Return the pureed mixture to the saucepot and stir in the juice. Cook for 5 minutes til warm.
  4. Serve with a triangle of garlic toast on top!