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    You are in: Home / Recipes / Creamy Roasted Pepper Soup Recipe
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    Creamy Roasted Pepper Soup

    Creamy Roasted Pepper Soup. Photo by PaulaG

    1/2 Photos of Creamy Roasted Pepper Soup

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    Oliver & Fischer's Mommy's Note:

    This soup is so satisfying all by itself or served with homemade croutons, a hunk of crusy bread, or a grilled cheese sandwich. It is pretty simple to make and you can adjust the amount of each ingredient to suit your taste. Feel free to use all red peppers, or a mix of red, yellow, and orange. If you prefer not to roast the peppers yourself, use a jar of roasted peppers. Enjoy!

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    Units: US | Metric


    1. 1
      To Roast the Peppers:Cut the insides out of the peppers so that you have large flat pieces of peppers. Lay the peppers skin side up on a pan and lightly oil them. Roast the peppers in the oven at 350 degrees for about 25 minutes. Place peppers in a zipper top bag and allow to sit for several minutes. (The steam will help seperate the skins from the peppers). Remove the skins from the peppers and roughly chop them.
    2. 2
      For the Soup:Heat olive oil and butter in the pan.
    3. 3
      Add shallots, and cook for a few minutes.
    4. 4
      Add chopped potatoes, roasted peppers, and vegetable stock.
    5. 5
      Season liberally with salt and pepper.
    6. 6
      Cook mixture until the potatoes are tender.
    7. 7
      Use an imersion blender to puree the soup.
    8. 8
      Stir in sour cream and dill.
    9. 9
      Serve! :).

    Ratings & Reviews:

    • on April 09, 2011


      Very delicious and so easy. This was served as a starter for a dinner with friends. The shallot was cooked in olive oil and the butter was omitted. Made for PAC Spring 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Creamy Roasted Pepper Soup

    Serving Size: 1 (143 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 187.6
    Calories from Fat 87
    Total Fat 9.7 g
    Saturated Fat 2.5 g
    Cholesterol 6.9 mg
    Sodium 27.2 mg
    Total Carbohydrate 23.2 g
    Dietary Fiber 3.5 g
    Sugars 3.3 g
    Protein 3.1 g

    The following items or measurements are not included:

    vegetable stock

    fresh dill

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