Recipe courtesy of Kathleen Daelemans
Show: Cooking Thin
Save Recipe Print
Total:
50 min
Prep:
25 min
Cook:
25 min
Yield:
6 servings
Level:
Intermediate

Nutrition Info

Ingredients

Directions

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.

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Roasted Red Peppers

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Roasted Tomato Soup

Recipe courtesy of Tyler Florence

Roasted Potato Leek Soup

Recipe courtesy of Ina Garten

Quick and Easy Roasted Red Pepper Pasta

Recipe courtesy of Ree Drummond

Spinach and Artichoke-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce

Recipe courtesy of Food Network Kitchen

Minestrone Soup

Recipe courtesy of Ellie Krieger

Lentil Soup

Recipe courtesy of Alton Brown

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories