Roasted Bell Pepper Soup

Submitted by COOKGIRl

"The original recipe used jarred roasted red bell peppers, but I chose to turn the recipe bell-y up, and subbed fresh roasted red and yellow bell peppers! From Mom's CURVES' magazine. Substitute yams for the sweet potatoes if you wish. The sweet potatoes/yams are a good balance-offsetting any bitterness from the bell peppers. Time to hit the farmers' market for this project!"

 

• Ready In: 35mins
• Ingredients: 8
• Serves: 4

ingredients

• 3 tablespoons olive oil
• 4 leeks, washed well and thinly sliced
• 5 cups vegetable broth (low sodium or no-sodium broth) or 5 cups chicken broth (low sodium or no-sodium broth)
• 2 medium sweet potatoes or 2 yams, peeled and cut into 1-inch chunks
• 1 medium red bell pepper, roasted (read *NOTE)
• 1 medium yellow bell peppers or 1 medium orange bell pepper, roasted
• 1⁄4 cup fresh dill, chopped
• 1 teaspoon Greek oregano

directions

1. *NOTE: See my recipe #136402 for easy instructions on how to roast bell peppers.
2. In a large pot heat up the olive oil on medium heat and saute the leeks until tender.
3. Add the broth, sweet potatoes (or yams), and bell peppers. Cook mixture until the sweet potatoes are soft, approximately 15 minutes.
4. Using an immersion blender, puree the soup to desired consistency. Stir in the oregano.
5. Ladle soup into 4 soup bowls and garnish with the fresh dill!
6. For Vegan omit the chicken broth.

Reviews

[Oliver Fischers Mo]

I used this as a inspiration and base recipe with several changes and additions....Thanks for the great starting point! Yummy soup!