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Roasted Pepper Potato Soup

 Roasted Pepper Potato Soup
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
6 ServingsPrep: 30 min. Cook: 15 min.


  • 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


  • 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.
Nutritional Facts: One serving (1 cup) equals 204 calories,

2 of 2

Roasted Pepper Potato Soup (continued)

Nutritional Facts: 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.