Roasted Yellow Pepper Soup


  • 6 large sweet yellow peppers
  • 1 large onion, chopped
  • 1 cup chopped leeks (white portion only)
  • 1/4 cup butter, cubed
  • Ad
  • 3 small potatoes, peeled and cubed
  • 5 cups chicken broth
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • shredded Parmesan cheese, optional


Halve peppers; remove and discard tops and seeds. Broil peppers 4 inches from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Meanwhile, in a large saucepan, saute' onion and leeks in butter until tender. Add the potatoes, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender.

Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly. In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil). Serve with Parmesan cheese, if desired.


By Robin from Washington, IA


July 30, 20070 found this helpful

This sounds fantastic and very simple. Thanks for the receipe, I am looking forward to trying it.

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