Roasted Red Pepper and Potato Soup Recipe -
Roasted Red Pepper and Potato Soup Recipe
  • READY IN 45 mins

Roasted Red Pepper and Potato Soup

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Apr 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!

Most Helpful Critical Review
Nov 17, 2004

Better on the second and third days


58 Ratings

Feb 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.

Jan 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!

Jan 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!

Feb 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.

Feb 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!

Aug 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!


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  • Calories
  • 248 kcal
  • 12%
  • Carbohydrates
  • 26.4 g
  • 9%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 1325 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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