Red Bell Pepper And Sweet Potato Soup Recipes

RED BELL PEPPER AND SWEET POTATO SOUP

Red Bell Pepper and Sweet Potato Soup image

I came up with this soup last night as a way to use the massive quantity of bell peppers I bought on sale this week. The sweet potato I used was of the pale variety, but I'm sure it would taste delicious with an orange sweet potato.

Provided by muffin3355

Categories Yam/Sweet Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons olive oil
1 1/2 onions, sliced
8 garlic cloves, minced
3 red bell peppers, sliced
1 sweet potato, peeled and in small cubes
4 cups vegetable broth
3 bay leaves
1 teaspoon salt
1 tablespoon butter

Steps:

Heat the oil.
Saute the onions and garlic for about 10-15 minutes on medium heat, or until the onions are soft and very lightly browned.
Add the bell peppers and saute for another 10-15 minutes, until the bell peppers are soft and everything is lightly browned.
Add the sweet potato, vegetable broth, bay leaves, salt, and butter and simmer for 10-15 minutes, until the sweet potato is soft.
Remove the bay leaves and blend the soup until mostly smooth.
Enjoy!

Nutrition Facts : Calories 147.8, Fat 8.3, SaturatedFat 2.6, Cholesterol 7.6, Sodium 623.9, Carbohydrate 18.1, Fiber 3.5, Sugar 6.9, Protein 2.2

ROASTED RED PEPPER AND POTATO SOUP

Roasted Red Pepper and Potato Soup image

Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.

Provided by VANCGIRL2

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
1 large carrot, diced
1 celery stalk, diced
2 cloves garlic, pressed
2 tablespoons all-purpose flour
1 (48 fluid ounce) can chicken broth
3 medium red potatoes, diced
1 cup half-and-half cream
1 (6 ounce) jar roasted red peppers, drained and chopped
2 teaspoons fresh thyme
salt and pepper to taste

Steps:

Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g

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