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

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

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.