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Roasted Red Pepper and Potato Soup

Roasted Red Pepper and Potato Soup


"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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45 m servings 248 cals
Serving size has been adjusted!
Original recipe yields 6 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 51
  1. 60 Ratings

Most helpful positive review

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...

Most helpful critical review

Better on the second and third days

Most helpful
Most positive
Least positive

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...

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...

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...

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...

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) ...

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...

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...

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...

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 add...

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