Roasted Yellow Pepper Soup

Name: Roasted Yellow Pepper Soup
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8 cups (2 quarts).
Cuisine: Italian Recipes, Italian Soups
Ingredients: 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

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

Ingredients

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

Directions

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.

Originally published as Yellow Pepper Soup in Taste of Home June/July 2007

Reviews

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Average Rating:

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

Awesome!!
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!