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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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

248 calories; protein 5.5g 11% DV; carbohydrates 26.4g 9% DV; fat 13.7g 21% DV; cholesterol 36.1mg 12% DV; sodium 1325.4mg 53% DV. Full Nutrition
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Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/15/2007
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 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! Read More
(25)

Most helpful critical review

Rating: 3 stars
11/17/2004
Better on the second and third days Read More
(3)
62 Ratings
  • 5 star values: 38
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/14/2007
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 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! Read More
(25)
Rating: 5 stars
02/11/2006
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 flavor. Read More
(20)
Rating: 5 stars
01/09/2008
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-like consistency. And I will say the flavor is wonderful the next day! Read More
(19)
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Rating: 5 stars
01/26/2007
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 peeled and roasted them myself with a little olive oil. also used a veggie boullion cube with about 1 L of water to make the broth since we don't eat meat. came out great and there was just enough red pepper to enhance the flavour without overpowering the other ingredients. i know i didn't follow the recipe exactly but i don't see how this recipe will make 6 servings unless it's as a starter (the pot was completely emptied between the two of us eating it as a meal with bread and we still had room for dessert). i will definitely make this one again but if i were cooking for more than 2 people i would increase the portions considerably. either way great soup! Read More
(16)
Rating: 5 stars
02/10/2007
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) as a thickening agent instead of flour but you can also get potato starch at the Asian market too which works. No "floury" taste. I'm a huge fan of soups and this is one of the best according to guests...pretty color too. Read More
(10)
Rating: 4 stars
02/17/2008
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 as leftovers. yum! Read More
(8)
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Rating: 5 stars
08/20/2006
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 peel the skins off the peppers this way but MAN is it worth it. Best soup I made this year. Thanks! Read More
(8)
Rating: 5 stars
10/20/2007
Wow this soup is wonderful thick and creamy and very tasty. I followed the recipe almost completely. I left out celery (didn't have any) used a teaspoon dried thyme in stead of fresh and added an extra potato but those were the only modifications (well I did use fresh peppers. I just followed the directions from other reviews and it was very easy to do) Based on other reviews I was not sure if it would turn out thin (I like soups that are creamy and of thicker consistence) but decided I could always thicken it up with more flour later if needed. It turned out very thick and creamy almost a bit too thick when I went back for seconds I had to add some milk and heat up again. It was so thick from sitting one the stove for 30 minutes that I could have eaten it with a fork. So next time I will cut down on the flour. Next time I will also leave out the extra potato. Three is plenty even though I love potatoes. I might try to make it with half the potatoes and cauliflower instead of carrots. I think that will be a good match. Thanks for a wonderful recipe. Read More
(5)
Rating: 5 stars
10/27/2010
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 and seeded them and roasted them open side down on a greased baking sheet for about 15 minutes at 450. They peeled easily once cooled. I also used only vegetable oil to saute the veggies as I had no butter (the 1/2and1/2 cream in the recipe gives the soup a very buttery taste in the end anyway!). Didn't have fresh thyme but for spices I used 1 teaspoon thyme 1 teaspoon curry 1/8 teaspoon cayenne and a dash of crushed chili peppers. It really turned out beautifully with a bright orange color and a tasty aroma that filled the house! This is a recipe I will make again:oP Yum! Read More
(5)
Rating: 3 stars
11/17/2004
Better on the second and third days Read More
(3)
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