Roasted Red Pepper and Potato Soup

Roasted Red Pepper and Potato Soup

49
VANCGIRL2 2

"Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping."

Ingredients

45 m {{adjustedServings}} servings 248 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1325 mg
  • 53%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
  2. Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.
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Reviews

49
  1. 58 Ratings

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I had some red peppers in the fridge that were a few days old, and I went looking for recipes to use them up. This one really fit the bill! I roasted the peppers under the broiler and after lett...

This is one of my families favorites soups!! I actually add 2 jars of roasted red peppers and simmer the soup all day. It lets the potatoes cook down and the broth becomes thicker and adds flavo...

This was very good... I made it for a crowd and didn't feel like dicing everything, so I roughly chopped everything, cooked as directed and pureed it in the end. That gave it a nice chowder-lik...