Roasted Red Pepper and Potato Soup Recipe

Roasted Red Pepper and Potato Soup is a hearty and flavorful dish that is perfect for the fall and winter months. This soup is a unique combination of roasted red peppers, creamy potatoes, and savory herbs that come together to create a delicious and comforting meal. Whether you are looking for a comforting weeknight dinner or a dish to impress your guests, this soup is sure to be a hit.

One of the best things about this recipe is that it is incredibly easy to make. With just a handfu...

Ingredients

3 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
1 large carrot, diced
1 celery stalk, diced
2 cloves garlic, pressed
2 tablespoons all-purpose flour
1 (48 fluid ounce) can chicken broth
3 medium red potatoes, diced
1 cup half-and-half cream
1 (6 ounce) jar roasted red peppers, drained and chopped
2 teaspoons fresh thyme
salt and pepper to taste

Information

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6
Yield: 6 servings

Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.

Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

Nutrition

248 cal.

Total Fat: 14g
Saturated Fat: 7g
Cholesterol: 36mg
Sodium: 1325mg
Total Carbohydrate: 26g
Dietary Fiber: 3g
Total Sugars: 4g
Protein: 6g
Vitamin C: 28mg
Calcium: 73mg
Iron: 1mg
Potassium: 639mg

How to Make Roasted Red Pepper and Potato Soup - A Step-by-Step Guide

Ingredients

Information

Nutrition

248 cal.

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