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My review
Red Pepper Potato Soup
constantly_experimenting
"It's a comfort soup with a blend of flavors."
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Ingredients
1 h servings 255 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Preheat an oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Place the red bell pepper on the prepared baking sheet and roast in the preheated oven until the skin blisters, 15 to 20 minutes. Handling carefully, cut small slits with a knife into each of the 4 sides of the hot pepper. Immediately plunge the pepper a small bowl full of ice water for 2 minutes. Slice the pepper in half. Remove and discard the skin. Chop the flesh into small pieces. Set aside.
- While the pepper roasts, melt the butter in a large pot over medium heat. Cook the onion, celery, and garlic in the melted butter until tender, about 5 minutes. Pour 3 cups of the chicken stock into the pot; season with salt and pepper. Add 3 more cups of the chicken stock, the carrots, nutmeg, and cinnamon. Stir the potatoes into the soup along with the remaining 2 cups of stock; bring to a boil for 10 minutes. Add the roasted pepper, sage, and ginger. Continue boiling until the potatoes and carrots are tender, another 10 to 15 minutes. Serve hot.
Nutrition Facts
Per Serving: 255 calories; 12.5 g fat; 34 g carbohydrates; 3.9 g protein; 31 mg cholesterol; 1102 mg sodium. Full nutrition
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Reviews
Read all reviews 1416 Ratings
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Most helpful positive review
9/5/2010
This soup is surprisingly tasty for being a meatless meal. I was hesitant about the cinnamon, nutmeg, and ginger, but followed the recipe's instructions, and the end product isn't "too" any of t...
Most helpful critical review
2/6/2011
Unique and edible, but probably won't make again.
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9/5/2010
This soup is surprisingly tasty for being a meatless meal. I was hesitant about the cinnamon, nutmeg, and ginger, but followed the recipe's instructions, and the end product isn't "too" any of t...
11/13/2009
This soup was so very good. The nutmeg and cinnamon add such an interesting aroma that everyone in the house had to come see what it was. And the mixture of salty and sweet was perfectly balance...
10/16/2010
This recipe is wonderful. My husband ate 4 helpings and the baby ate it too! Great for a cold night. I didn't have celery, nutmeg or sage so I used only 6 cups of chicken broth. I may try it ...
9/16/2009
I really liked this soup and I'm not a big fan of soup. I used beef broth since I was out of chicken broth. My teen-agers absolutely loved it!!
12/12/2009
Delicious! Really simple and really tasty. I don't have access to a blender at the moment, so I was looking for a soup recipe that didn't involve any pureeing and this one worked perfectly.
4/2/2011
I've made this several times and will be serving it ruth out Christmas Eve meal this year. Simply delicious!
2/1/2011
I made this soup with beef stock, without onion and without sage. I halved the recipe as I cooked it in the crockpot. Came home and pureed it with a hand held mixer just before I served it wit...
12/30/2010
I loved this soup! I great blend of flavours. Would love to make this when guests are over. I would put in less butter next time because once the soup starts to lose water content a layer of oil...