Roasted Red Pepper and Potato Soup45 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.” - by VANCGIRL2
Original recipe yields 6 servings
- 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.
- 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.
Amount Per Serving (6 total)
- 248 cal
- 13.7 g
- 26.4 g
Based on a 2,000 calorie diet
Reviews (45)Rate This Recipe
"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 th..." See moreem "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!"
"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 cons..." See moreistency. And I will say, the flavor is wonderful the next day!"
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