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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
  • Total Time
    Prep: 30 min. Cook: 15 min.
  • Makes
    6 servings


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

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Average Rating:
  • Frances
    Jan 11, 2019

    Very good potato soup. The only thing I did different was to add bacon to the bowls of soup. ?? ??way up

  • justmbeth
    Jan 7, 2019

    Really good soup! I followe the recipe s written and would not recommend any changes.

  • mona4eyes
    Nov 24, 2015

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

  • lvalcani
    Nov 7, 2015

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

  • cburdette
    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!

  • Lbodrogi
    Oct 17, 2015

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

  • Moemoe67
    Oct 14, 2015

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

  • DeKay81
    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.

  • KristineChayes
    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.

  • CMetcalf711
    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!