Recipe courtesy of Food Network Kitchen
Roasted Red-Pepper Soup
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes. 

Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.

Photograph by Andrew Purcell

IDEAS YOU'LL LOVE

Roasted Salmon Nicoise Platter

Recipe courtesy of Ina Garten

Roasted Shrimp with Feta

Recipe courtesy of Ina Garten

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

White-Bean Soup Shooters with Bacon

Recipe courtesy of Ted Allen

Hangover Soup

Recipe courtesy of Guy Fieri

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Cordelia's Roast Beef

Recipe courtesy of Trisha Yearwood

Roasted Turnips

Recipe courtesy of Nancy Fuller

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking