Roasted Red Pepper and Potato Soup

Roasted Red Pepper and Potato Soup

Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.

Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
248 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Roasted Red Pepper and Potato Soup
Roasted Red Pepper and Potato Soup
Roasted Red Pepper and Potato Soup

Ingredients

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

Categories

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