5 from 219 votes
Roasted Bell Peppers Cream Soup
The Roasted Bell Peppers Cream Soup combines roasted red and yellow bell peppers with leeks, potatoes, chicken broth, and thyme, blended with heavy cream into a smooth, velvety soup. The roasting of peppers adds smoky sweetness, balanced by tender potatoes and leeks, creating a comforting and rich textured soup brightened by fresh chive garnish.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
8
people
Calories:
189 kcal
Course:
Soup
Cuisine:
French
Ingredients
- 3 bell pepper 2 red and 1 yellow
- 4 tablespoons butter unsalted
- 2 cups leek diced white and light green part only
- 5 cups potato peeled and diced
- 6 cups chicken broth
- 1 thyme sprig
- 1 cup heavy cream
- salt
- black pepper
- chive for garnish, fresh
Instructions
- Preheat the broiler. Place the red and yellow peppers under the broiler and turn as they roast so it is even on all sides.
- Place the roasted peppers in a small bowl, seal them tight with foil, and let them steam for 10 minutes. Remove from the bowl and pull off the skin. Use the back of a knife to remove the skin that will not come off. Remove the seeds, ribs, and s, and stems from the peppers. Chop them coarsely.
- Melt butter in a soup pot over medium heat. Add the roasted peppers and leeks. Stir them in the butter to coat well. Reduce the heat to low and cook covered until the leeks are tender and translucent. About 5 minutes.
- Add the potatoes, broth, and thyme. Bring to a simmer and cook partially covered until the potatoes are tender to be able to mash them with the back of a fork. 25 to 30 minutes. Remove any skim that comes to the surface. Keep the liquid level constant by adding more broth if need be.
- Remove the pot from the heat and discard the thyme. With a handheld blender puree the soup. Bring back to a simmer over medium heat and add the heated cream.
- Season with salt and pepper. Serve in warm bowls and garnish with chives and some diced peppers if on hand.
Cup of Yum
Nutrition Information
Calories
189kcal
(9%)
Carbohydrates
7g
(2%)
Protein
2g
(4%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Cholesterol
56mg
(19%)
Sodium
663mg
(28%)
Potassium
298mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
2380IU
(48%)
Vitamin C
72mg
(80%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 189
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 56mg | 19% |
| Sodium | 663mg | 28% |
| Potassium | 298mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2380IU | 48% |
| Vitamin C | 72mg | 80% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.