Roasted Red Pepper and Potato Soup

SUBMITTED BY: VANCGIRL2 PHOTO BY: MISSVEG

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

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

3 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
1 large carrot, diced
1 celery stalk, diced
2 cloves garlic, pressed
2 tablespoons all-purpose flour
1 (48 fluid ounce) can chicken broth
3 medium red potatoes, diced
1 cup half-and-half cream
1 (6 ounce) jar roasted red peppers, drained and chopped
2 teaspoons fresh thyme
salt and pepper to taste

READ REVIEWS (26)

DIRECTIONS

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.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 11, 2006 by 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.

8 users found this review helpful

Reviewed on Feb. 10, 2007 by Lauren10001

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.

5 users found this review helpful

Reviewed on Aug. 20, 2006 by JolieCooks

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!

5 users found this review helpful

MORE MEMBER REVIEWS