Recipe courtesy of Kathleen Daelemans

Roasted Yellow Pepper Soup

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

Ingredients

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

Directions

  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.
Tuscan Vegetable Soup
PREMIUM
28m Easy 97%
CLASS
Gluten-Free Millet Cakes with Basil Pesto
PREMIUM
23m Easy 100%
CLASS
Potato Purée
PREMIUM
Emma Bengtsson

Potato Purée

5m Easy 100%
CLASS
Roasted Carrots with Tahini and Carrot-Top Pesto
PREMIUM
21m Easy 93%
CLASS

Amanda Hesser and Merrill Stubbs

Roasted Carrot Soup

8m Easy 97%
CLASS
3m Easy 98%
CLASS