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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

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

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

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


Reviews for Roasted Pepper Potato Soup

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (3)
3 Star
 (2)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
mona4eyes
Reviewed Nov. 24, 2015

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

MY REVIEW
lvalcani
Reviewed Nov. 7, 2015

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

MY REVIEW
cburdette
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!"

MY REVIEW
Lbodrogi
Reviewed Oct. 17, 2015

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

MY REVIEW
Moemoe67
Reviewed Oct. 14, 2015

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

MY REVIEW
DeKay81
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."

MY REVIEW
KristineChayes
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
CMetcalf711
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
JGa2595176
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
funfleece2
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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