Roasted Yellow Pepper Soup Recipe

Roasted Yellow Pepper Soup Recipe photo by Taste of Home

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We got this recipe from a good friend and Merchant Marine in New Hampshire. My husband and our two small children liked it so much that I started raising yellow peppers. We enjoy it in the middle of summer or on a cool fall day. —Amy Spurrier Wellsburg, West Virginia

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Roasted Yellow Pepper Soup Recipe

Prep: 25 min. Cook: 40 min.

Yield: 8 Servings

25 40 65

Ingredients

6 large sweet yellow peppers
1 large onion, chopped
1 cup chopped leeks (white portion only)
1/4 cup butter, cubed
3 small potatoes, peeled and cubed
5 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded Parmesan cheese, optional

Directions

Halve peppers; remove and discard tops and seeds. Broil peppers 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
Meanwhile, in a large saucepan, saute onion and leeks in butter until tender. Add the potatoes, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender.
Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly.
In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil). Serve with Parmesan cheese if desired. Yield: 8 cups (2 quarts).

Nutritional Facts 1 cup equals 124 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 807 mg sodium, 16 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Roasted Yellow Pepper Soup in Taste of Home June/July 2007, p27