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My review
Roasted Red Pepper and Potato Soup
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
45 m servings 248 calsOriginal recipe yields 6 servings
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Directions
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- 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.
Nutrition Facts
Per Serving: 248 calories; 13.7 g fat; 26.4 g carbohydrates; 5.5 g protein; 36 mg cholesterol; 1325 mg sodium. Full nutrition
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Reviews
Read all reviews 5160 Ratings
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Most helpful positive review
4/14/2007
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...
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4/14/2007
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...
2/11/2006
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...
1/6/2008
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...
1/26/2007
my boyfriend and i both enjoyed this one! i had white potatoes in the cupboard at the time, so used 5 small/medium of those instead of red. i also had a couple of fresh red peppers, so i just pe...
2/10/2007
Love this soup! I roast my own peppers, and add a touch of cumin, curry and red pepper flakes for a bit of heat and more complex flavor. I also prefer arrowroot (Asian groceries often have it) ...
2/17/2008
This turned out well! I used whole milk instead of half and half, and next time I would put chopped spinach in it, but it was a nice soup for winter... tasted even better and a little thicker a...
8/20/2006
WOW! I used three fat garlic cloves, cream and dried dill instead of thyme. I Roasted the peppers myself before hand with a little olive oil, balsamic vineger and chopped garlic glaze. Gotta...
10/26/2010
I love soup and this is a tasty one! It tastes like something you'd find in a fancy-pants restaurant ;) I had about 10 fresh peppers from the market that needed to be used, so I cut them in half...