Roasted Red Pepper and Potato Soup

Roasted Red Pepper and Potato Soup

47 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
VANCGIRL2
Recipe by  VANCGIRL2

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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 (47)

Rate This Recipe
KitchenWitch
22

KitchenWitch

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 letting them "steam" in a small paper bag for several minutes, the charred skins slipped right off; seeding and deveining is slippery but quick. I used only olive oil and I sub'd skim milk for the h&h (to save a few fat grams, of course!). I also pureed the soup -- I adore cream soups because they seem so decadent. The flavor was complex, and the color was lovely!

Beth
20

Beth

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 flavor.

stylistmama
18

stylistmama

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-like consistency. And I will say, the flavor is wonderful the next day!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 248 cal
  • 12%
  • Fat
  • 13.7 g
  • 21%
  • Carbs
  • 26.4 g
  • 9%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 1390 mg
  • 56%

Based on a 2,000 calorie diet

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