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

Roasted Pepper Potato Soup Recipe

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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

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

Nutritional Facts

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.

Directions

  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

Nutritional Facts

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.

Reviews for Roasted Pepper Potato Soup

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (2)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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.

MY REVIEW
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!

MY REVIEW
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?)

MY REVIEW
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

MY REVIEW
Reviewed Nov. 13, 2013

I made this for my film club and they loved it! I will definitely be making this again, and I won't change a thing. It was perfect the way the recipe is written.

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