Roasted Pepper Potato Soup Recipe
Roasted Pepper Potato Soup Recipe photo by Taste of Home
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Roasted Pepper Potato Soup Recipe

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4.5 21 26
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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
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 cup: 204 calories, 9g fat (3g saturated fat), 11mg cholesterol, 1154mg sodium, 26g carbohydrate (0 sugars, 4g fiber), 6g protein.


  1. 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.
  2. 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.
Originally published as Roasted Pepper Potato Soup in Light & Tasty August/September 2004, p37

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mona4eyes User ID: 6130314 238002
Reviewed Nov. 24, 2015

"This was quite yummy. The lemon juice really brightened the flavor. It's a keeper!"

lvalcani User ID: 4394375 236859
Reviewed Nov. 7, 2015

"This was surprisingly very good!! Definitely will make again."

cburdette User ID: 1431683 235547
Reviewed Oct. 24, 2015

"Will defiantly make again. I used chicken broth instead of vegetable and used fresh parsley from our garden since I had it on hand. Yum!"

Lbodrogi User ID: 6228081 235109
Reviewed Oct. 17, 2015

"Sorry but this turned out awful, too much pepper flavor. Wast of time and ingredients"

Moemoe67 User ID: 7639077 234938
Reviewed Oct. 14, 2015

"A great soup, we all loved it! Will be making it again, thank you!"

DeKay81 User ID: 7512755 64048
Reviewed Oct. 6, 2014

"I have made this recipe several times now. I double the recipe so there is left overs. My family has nick named it the Indian soup because it reminds us of the Indian food we love."

KristineChayes User ID: 1441542 87648
Reviewed Apr. 6, 2014

"Loved this soup! I halved the amount of cumin & added 1 teaspoon of Turmeric . This recipe is a definite keeper! I am making this soup again for Easter, but will leave out the cream cheese for my Vegan sister."

CMetcalf711 User ID: 7619761 143668
Reviewed Jan. 21, 2014

"Oh my goodness. This soup was amazing! I'll be honest, I was pretty skeptical when I made it, but the flavors blend beautifully! The soup wasn't too spicy but had a distinct taste. My husband loved it and I will definitely be making this again!"

JGa2595176 User ID: 496732 144084
Reviewed Dec. 5, 2013 Edited Dec. 7, 2013

"I want to give this 4.5 stars....i liked the flavor and texture, and it was a nice meatless meal served in a sourdough breadbowl. However, the husband wasn't "wowed", hence not 5 stars. I think for him, an addition of some sort of meat would have been heartier and a keeper of a recipe. Would make again though, and try a twist next time (maybe ground sausage?)"

funfleece2 User ID: 6904169 59751
Reviewed Nov. 21, 2013

"I like the soup, easy to make. Next time I will probably add a little spice, maybe a can of rotel"

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