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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
    
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

DIRECTIONS

  1. 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.
  2. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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


 
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 215

  • Total Fat: 14.9g
  • Cholesterol: 30mg
  • Sodium: 1264mg
  • Total Carbs: 15.6g
  •     Dietary Fiber: 4.1g
  • Protein: 6.3g

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