Print Options

Back to Roasted Yellow Pepper Soup >

Include these items:

Select reviews >

Taste of Home Logo

Roasted Yellow Pepper Soup

 Roasted Yellow Pepper Soup
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
8 ServingsPrep: 25 min. Cook: 40 min.


  • 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


  • 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).

2 of 2

Roasted Yellow Pepper Soup (continued)

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.