Roasted Yellow Pepper Soup Recipe

4 5 5
Roasted Yellow Pepper Soup Recipe
Roasted Yellow Pepper Soup Recipe photo by Taste of Home
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Roasted Yellow Pepper Soup Recipe

Read Reviews
4 5 5
Publisher Photo
We got this recipe from a good friend and Merchant Marine in New Hampshire. My husband and our two small children liked it so much that I started raising yellow peppers. We enjoy it in the middle of summer or on a cool fall day. —Amy Spurrier Wellsburg, West Virginia
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min.

Ingredients

  • 6 large sweet yellow peppers
  • 1 large onion, chopped
  • 1 cup chopped leeks (white portion only)
  • 1/4 cup butter, cubed
  • 3 small potatoes, peeled and cubed
  • 5 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Shredded Parmesan cheese, optional

Directions

Halve peppers; remove and discard tops and seeds. Broil peppers 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
Meanwhile, in a large saucepan, saute onion and leeks in butter until tender. Add the potatoes, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender.
Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly.
In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil). Serve with Parmesan cheese if desired. Yield: 8 cups (2 quarts).
Originally published as Roasted Yellow Pepper Soup in Taste of Home June/July 2007, p27

Nutritional Facts

1 cup: 124 calories, 6g fat (4g saturated fat), 18mg cholesterol, 807mg sodium, 16g carbohydrate (6g sugars, 2g fiber), 3g protein.

  • 6 large sweet yellow peppers
  • 1 large onion, chopped
  • 1 cup chopped leeks (white portion only)
  • 1/4 cup butter, cubed
  • 3 small potatoes, peeled and cubed
  • 5 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Shredded Parmesan cheese, optional
  1. Halve peppers; remove and discard tops and seeds. Broil peppers 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
  2. Meanwhile, in a large saucepan, saute onion and leeks in butter until tender. Add the potatoes, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender.
  3. Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly.
  4. In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil). Serve with Parmesan cheese if desired. Yield: 8 cups (2 quarts).
Originally published as Roasted Yellow Pepper Soup in Taste of Home June/July 2007, p27

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Reviews forRoasted Yellow Pepper Soup

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katlaydee3 User ID: 3741999 68697
Reviewed Jul. 20, 2014

"Very good soup served with the shredded Parmesan on top. I am going to make a loaf of homemade bread to serve with the leftovers tomorrow."

MY REVIEW
Highviewgirl User ID: 7694271 68690
Reviewed Mar. 3, 2014

"Awesome!!"

MY REVIEW
Zhabba25 User ID: 6501571 97884
Reviewed Jan. 31, 2012

"We loved this soup! easy to make and very tasty"

MY REVIEW
deb byers User ID: 2598806 171270
Reviewed Oct. 11, 2009

"this was fantastic!! The extra work required by roasting the peppers was worth the effort. I think its the leeks that give it such wonderful flavor."

MY REVIEW
shmemily8 User ID: 2700473 68689
Reviewed May. 6, 2009

"This soup was excellent. Serve this with big hunks of buttered bread to dip in the soup. So good!"

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