Roasted Pepper Potato Soup Recipe
- 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 PHILADELPHIA® 1/3 Less Fat Cream Cheese Spread, cubed
- 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.
Reviews for Roasted Pepper Potato Soup(13)
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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?)
I like the soup, easy to make. Next time I will probably add a little spice, maybe a can of rotel
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.
Don't like cilantro so used parsley. The lemon juice gave it a sharp taste I didn't like. I was very disappointed.
My family LOVED this soup. We like cilantro so I added a bit more. The color was so vibrant after blending!! This is a wonderful meatless soup.
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