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Roasted Pepper Potato Soup Recipe

Roasted Pepper Potato Soup Recipe photo by Taste of Home

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I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. --Hollie Powell of St. Louis, Missouri

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Roasted Pepper Potato Soup Recipe

Prep: 30 min. Cook: 15 min.

Yield: 6 Servings

30 15 45

Ingredients

2 medium onions, chopped
2 tablespoons canola oil
1 jar (7 ounces) roasted sweet red peppers, undrained and chopped
1 can (4 ounces) chopped green chilies, drained
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
3 cups diced peeled potatoes
3 cups vegetable broth
2 tablespoons minced fresh cilantro
1 tablespoon lemon juice
1/2 cup reduced-fat cream cheese, cubed

Directions

In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chilies, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half of the soup until smooth. Return all to pan and heat through. Yield: 6 servings.

Nutritional Analysis: One serving (1 cup) equals 204 calories, 9 g fat (3 g saturated fat), 11 mg cholesterol, 1,154 mg sodium, 26 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1 starch.

Originally published as Roasted Pepper Potato Soup in Light & Tasty August/September 2004, p37

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Reviews for Roasted Pepper Potato Soup

Roasted Pepper Potato Soup

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Reviewed on Sep. 06, 2012 by shecooksalot

Great meatless soup. The whole family enjoyed it (even the picky ones). I like the flavor that the lemon juice and cilantro give it. Will be making again!!

Reviewed on Apr. 11, 2011 by MEW3

I used leftover baked potatoes. This was quick and easy. I left out the coriander and I used chicken broth. My family enjoyed it and said it was a keeper.

Reviewed on Jan. 02, 2011 by Jessica2783

This was very salty, despite the fact I left the salt out. My husband said it tastes like pickles, which I actually have to agree with. I used fire-roasted sweet red peppers, so that may be the reason?? Smells great while cooking on the stovetop.

Reviewed on Aug. 03, 2010 by Lkristen

DELISH! didn't use coriander or cilantro. and used chicken broth instead of veggi..