Recipe courtesy of Kathleen Daelemans

Roasted Yellow Pepper Soup

  • Level: Intermediate
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: 6 servings
  • Nutrition Info
Save Recipe


1 tablespoon olive oil

1 small carrot, peeled and finely diced

1/2 small sweet onion, minced

1 1/2 pound yellow and orange bell peppers, roasted, peeled, cut into small strips

1 baking potato (about 12 ounces) peeled and diced into 1/2-inch cubes

3 cups vegetable or chicken stock

Salt and pepper

2 tablespoons prepared pesto


  1. In a 3-quart saucepan heat olive oil. Add carrots and onions and cook until soft. Add peppers and cook 2 minutes more. Add potatoes and stock and bring to a boil. Reduce heat and simmer until potatoes are cooked through and starting to fall apart, about 25 minutes. Season with salt and pepper, to taste.
  2. Use a stick blender, food processor or blender to puree soup. If necessary, return to pot and reheat. Garnish each portion with 1 teaspoon of pesto. Serve immediately.

Roasted Yellow Pepper Soup and Roasted Tomato Soup with Serrano Cream

Roasted Vegetable Soup

Grilled Flank Steak with Parsley Sauce, Roasted Sweet Peppers and Grilled Onions and Goat Cheese Potato Puree

Garbanzo Soup with Ham and Broad Beans