Roasted Pepper Potato Soup Recipe

Roasted Pepper Potato Soup Recipe
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  1. 2 medium onions, chopped
  2. 2 tablespoons canola oil
  3. 1 jar (7 ounces) roasted sweet red peppers, undrained and chopped
  4. 1 can (4 ounces) chopped green chilies, drained
  5. 2 teaspoons ground cumin
  6. 1 teaspoon salt
  7. 1 teaspoon ground coriander
  8. 3 cups diced peeled potatoes
  9. 3 cups vegetable broth
  10. 2 tablespoons minced fresh cilantro
  11. 1 tablespoon lemon juice
  12. 1/2 cup reduced-fat cream cheese, cubed
  1. In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chilies, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.
  2. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half of the soup until smooth. Return all to pan and heat through. Yield: 6 servings.