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Roasted Yellow Pepper Soup

Total Time

Prep: 25 min. Cook: 40 min.

Makes

8 cups (2 quarts)

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

  1. 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.
  2. 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.
  3. Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly.
  4. 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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