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Silky Smooth Roasted Pepper Soup

80 Reviews
87% would make this recipe again

A flavourful soup that is rich in vitamins.

Preparation : 10 min Cooking : 30 min
170 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Kid-friendly

Ingredients

2 potatoes 400 g
3 cups chicken broth 750 mL
2 yellow or red sweet peppers 400 g
1 red onions 150 g
1 1/2 clove garlic
1 tsp olive oil 5 mL
salt [optional]
ground pepper to taste [optional]

Before you start

The vegetables can be cooked in the oven or using an outdoor grill. A blender or food processor will be very useful to purée the soup.

Method

  1. Preheat the oven to 205°C/400°F.
  2. Peel the potatoes, then put them in a pot. Pour in the broth. Bring to a boil, then lower the heat and simmer until the potatoes are soft, about 15 min.
  3. Meanwhile, cut the peppers in half, removing the seeds and the stalks, then put them on an oiled baking sheet, cut side down. Cut the onions into 1 cm slices then add them to the sheet. Add the garlic cloves, unpeeled. Cook in the middle of the oven until the vegetables are soft, about 15 min. Turn them once halfway through cooking. Alternatively, grill the vegetables on an outdoor grill.
  4. Remove the vegetables from the oven, cover the peppers then let them cool down about 10 min. Peel the peppers and garlic then add them to the pot along with the onions. Cook a couple of minutes. Add salt and pepper to taste.
  5. Purée the soup in a blender until a creamy consistency is obtained. Serve.

Remarks

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

Nutrition Facts Table

per 1 Serving (320g)

Amount

% Daily Value

Calories

170

Fat

8 g

12 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

510 mg

21 %

Carbohydrate

25 g

8 %

Fibre

3 g

10 %

Sugars

4 g

Protein

3 g

Vitamin A

17 %

Vitamin C

155 %

Calcium

2 %

Iron

5 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 ¾ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Free  :
Added Sugar, Cholesterol, Trans Fat
Low  :
Saturated Fat
Source of  :
Copper, Fibre, Folacin, Magnesium, Manganese, Niacin, Omega-3, Omega-6, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin K
Good source of  :
Potassium, Vitamin A, Vitamin E
Excellent source of  :
Vitamin B6, Vitamin C

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1
Fats 0

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Members' Reviews

80 Reviews (73 with rating only ) 87% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
joanne.ravary@bell.net
december 31, 2014 | I would make this recipe again

Excellent. I used small potatoes cut them up and left the peel on so tat they would cook faster. I also just cut up a yellow pepper as well as a 1/2 a red onion and once cooked in the oven just threw it all in to the pot, and pureed once done. It was not as nice looking as the pic on the recipe but certainly tasted great with the carmalised onions and the peel from the potatoes ect.. Will do once again and very easy.

Useful 0
slightlywoman
march 17, 2012 | I would make this recipe again

Don't puree it for those who like "chunky" soups

Useful 0
homeecky
march 08, 2011 | I would make this recipe again

Totally loved this soup! I had some left over potato soup so I used that as the basis for this soup instead of step 2. Either way works! I bet even left over mashed potatoes would work. The red pepper makes it so yummy. I spooned the last bit of soup onto my fish fillets--nice as a sauce too!

Useful 1
MicroMel
september 08, 2010

I thought this recipe was quite bland. Not sure if I would make it again, but if I do I might throw some cheese into the soup to spice it up.

Useful 1
chelsea64
june 15, 2010 | I would make this recipe again

This was a great and easy meal to make. I found it a little light in it's flavour and I intend to roast the veggies on a grill to see if that makes a difference. But I will definitely make this one again.

Useful 0

This recipe is in the following categories

Vegetables | Soups | Low Saturated Fat | Source of Omega-3 | Kosher | Low Cholesterol | Halal

Top Reviews

View All Reviews
Katharsis
april 05, 2009 | I would make this recipe again

This was good, nothing really outstanding. I'm still on the lookout for a pepperpot soup recipe that blew me away several years ago.

Useful 2
homeecky
march 08, 2011 | I would make this recipe again

Totally loved this soup! I had some left over potato soup so I used that as the basis for this soup instead of step 2. Either way works! I bet even left over mashed potatoes would work. The red pepper makes it so yummy. I spooned the last bit of soup onto my fish fillets--nice as a sauce too!

Useful 1
MicroMel
september 08, 2010

I thought this recipe was quite bland. Not sure if I would make it again, but if I do I might throw some cheese into the soup to spice it up.

Useful 1