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
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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.
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