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

Roasted Yellow Pepper Soup Recipe

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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
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES:8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES: 8 servings


  • 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

Nutritional Facts

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


  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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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."

Reviewed Mar. 3, 2014


Reviewed Jan. 31, 2012

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

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."

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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