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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 89.9
  • Total Fat: 0.8 g
  • Cholesterol: 1.8 mg
  • Sodium: 269.9 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.4 g

View full nutritional breakdown of Roasted Red Pepper and Potato Soup calories by ingredient
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Roasted Red Pepper and Potato Soup

Submitted by: CHARLEBK


Number of Servings: 6

Ingredients

    2 cups russet or yams cut in quarters
    8 cups water
    2 tbsp of chicken bouillon mix
    3 cloves of minced garlic
    1 cup of chopped or sliced onions
    2 cups of sliced roasted red peppers
    1/2 cup milk or cream

Directions

Add bouillon to water, bring to boil, add garlic, onions, red pepper and potatoes. Cook at med-high until potatoes are tender, approx. 20 min.
Add milk and blend smooth.

Ready to serve. Makes 6 1-cup servings.






Number of Servings: 6

Recipe submitted by SparkPeople user CHARLEBK.






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Member Ratings For This Recipe

  • I used a 1/8 cup of fat free Greek yogurt stirred into each bowl instead of milk. It boosts the protein content and adds a taste like sour cream. It also makes a pretty presentation. - 9/23/13

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  • I think that the amount of water might be entered wrong. The recipe says it makes 6-1 cup servings. I added extra garlic and served with red pepper flakes. It tasted like some jazzed up water. I might try it again with only 6 cups of water/broth to see if that makes a difference but most likely not - 2/14/11

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  • I made it exactly as the recipe reads. It was ok, but kinda bland and boring. It needed some kind of spice, but I'm not sure what exactly. - 2/6/11

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  • I'm not really a soup person but I decided to give this a try and I really loved it! I dont like onions so I left them out and I used ordinary potatoes and a sprinkle of chilli flakes. It was a huge success in taste and calories. - 8/14/08

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  • I used one sweet potato, 2 white potatoes, lots of garlic, 2 organic veggie bouillions, basil, salt and pepper and no milk and it was wonderful!! - 4/11/08

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  • Very tasty and easy to make! I used chicken broth instead of bouillon and topped each serving with a sliver of pepper jack cheese. - 2/8/08

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