Photo: Annabelle Breakey; Styling: Randy Mon
Total Time
30 Mins
Yield
Serves 4 (serving size: 1 1/2 cups)

Time: 30 minutes. Roasting the peppers makes this soup sweet, smoky, and irresistible.

How to Make It

Step 1

Put peppers on a baking pan and broil 3 in. from heat, turning as needed until all sides are charred, 10 to 12 minutes. Cool; remove stems, seeds, and skin. Coarsely chop peppers.

Step 2

In a large saucepan over medium-high heat, cook onion in 2 tbsp. oil, stirring, until lightly browned, 6 to 8 minutes. Add potatoes, peppers, broth, and salt. Cover and bring to a boil; reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes.

Step 3

In a blender, purée soup in batches, holding lid down with a towel. Pour back into saucepan and thin to desired consistency with more broth if you like; reheat until hot. Drizzle each serving with a scant 1 tsp. oil.

Step 4

Note: Nutritional analysis is per serving.

Ratings & Reviews

KWHUNT1's Review

KWHUNT1
March 16, 2013
Absolutely fantastic... very simple and finished with a splash of some good evoo!

BirdieBeth's Review

BirdieBeth
November 03, 2009
Very good, takes a little preparation, but definitely worth it. The flavors are awesome together. Yummy fall soup!

LisaPepin's Review

LisaPepin
October 26, 2009
Godd & easy to make. The only thing I would change is cutting peppers in half, seeding them and then roasting them under the broiler. I believe in cooks them better when they are cut in half.