Roasted Yellow Pepper Soup

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Nutritional Info
  • Amount Per Serving
  • Calories: 205.1
  • Total Fat: 5.2 g
  • Cholesterol: 3.3 mg
  • Sodium: 2,067.8 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 3.8 g
  • Protein: 18.3 g

View full nutritional breakdown of Roasted Yellow Pepper Soup calories by ingredient
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A yummy way to warm you up and fill your stomach. A yummy way to warm you up and fill your stomach.


    • 5 yellow peppers
    • 1 cup onion, chopped
    • 4 cloves garlic, chopped
    • 1 teaspoon olive oil
    • 5 1/4 cups low-sodium vegetables or chicken broth
    • 1 cup potato, chopped
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon freshly ground pepper


1. Roast the peppers:

Cut peppers into quarters and remove stem, seeds, and membranes.

Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.

Bake in an oven at 425 F for 20 minutes or until skin is blackened and blistered.

Remove peppers from oven and place in a paper bag.

Close bag and let cool for 10 minutes.

Remove and discard skins. Set roasted peppers aside.

2. Heat oil in a large saucepan and cook onion and garlic for 3-4 minutes or until onion is tender.

3. Stir in roasted peppers, broth, and potato. Bring to boiling then reduce heat to medium-low and simmer, covered, for 15 minutes.

4. Cool mixture slightly then pour in a third of the pepper mixture into a blender and process until smooth. Repeat with remaining mixture.

5. Return mixture to saucepan and heat through.

6. Serve in bowls with a dollop of non-fat sour cream (optional) garnished with chives.

Serves 4.

Reprinted with permission by Public Health Seattle & King County

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