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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
  • Total Time
    Prep: 25 min. Cook: 40 min.
  • Makes
    8 cups (2 quarts)


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

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  • sgronholz
    Oct 29, 2017

    My husband and I enjoyed this mildly flavored soup. I used roasted red peppers instead of yellow, which worked just fine.

  • katlaydee3
    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.

  • Highviewgirl
    Mar 3, 2014


  • Zhabba25
    Jan 31, 2012

    We loved this soup! Easy to make and very tasty

  • deb byers
    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.

  • shmemily8
    May 6, 2009

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