Roasted Pepper Potato Soup Recipe
- 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
- 1. 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.
- 2. 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.
1 cup: 204 calories, 9g fat (3g saturated fat), 11mg cholesterol, 1154mg sodium, 26g carbohydrate (0 sugars, 4g fiber), 6g protein.
Reviews for Roasted Pepper Potato Soup
"This was quite yummy. The lemon juice really brightened the flavor. It's a keeper!"
"This was surprisingly very good!! Definitely will make again."
"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!"
"Sorry but this turned out awful, too much pepper flavor. Wast of time and ingredients"
"A great soup, we all loved it! Will be making it again, thank you!"
"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."
"I want to give this 4.5 stars....i liked the flavor and texture, and it was a nice meatless meal served in a sourdough breadbowl. However, the husband wasn't "wowed", hence not 5 stars. I think for him, an addition of some sort of meat would have been heartier and a keeper of a recipe. Would make again though, and try a twist next time (maybe ground sausage?)"
"I made this for my film club and they loved it! I will definitely be making this again, and I won't change a thing. It was perfect the way the recipe is written."
"Don't like cilantro so used parsley. The lemon juice gave it a sharp taste I didn't like. I was very disappointed."
"I just made this and I hate to say it but I was rather disappointed. I love all the ingredients but the soup had an overpowering cumin taste. I made it exactly as the recipe is written. I must say that after I used my immersion blender on half of it the texture was so smooth and creamy. I'm going to try it again and cut down on the cumin and add some garlic and thyme. Also, I only added a little sprinkle of salt right at the end and that was good."
"This is an amazing dish! It had a "kick" to it but that is ok with our family. Can't wait to serve this to guests."
"Wonderfully adaptable recipe. Rinsed both the red peppers and green chilies to get rid of excess salt. Scrubbed but didn't peel potatoes, used one onion and a heap of minced garlic sautéed in butter gently. Didn't use cilantro and used immersion blender to smooth a portion of the soup. Friends were taste testing before I had time to get any stored in the refrigerator. This is a keeper you can adjust to your family taste. It is a winner for sure. ."
"I loved the addition of the roasted red peppers. I made my own instead of using the jarred ones."
"Great meatless soup. The whole family enjoyed it (even the picky ones). I like the flavor that the lemon juice and cilantro give it. Will be making again!!"
"This was very salty, despite the fact I left the salt out. My husband said it tastes like pickles, which I actually have to agree with. I used fire-roasted sweet red peppers, so that may be the reason?? Smells great while cooking on the stovetop."
"DELISH! didn't use coriander or cilantro. and used chicken broth instead of veggi.."