Thursday, November 19, 2009

Roasted Red Pepper & Chipotle Soup

Normally this type of soup contains cream to make it rich and creamy. I make this healthy soup velvety by using potatoes. It really does the trick and you don't miss the dairy. It is spicy and smoky and will really warm you up.


Serves 4
  • small onion, diced
  • 2 cloves garlic, minced
  • 2 medium sized potatoes, peeled and diced
  • 2 red bell peppers
  • 1 teaspoon chipotle peppers in adobe, minced (heaping if you like it hot)
  • 1 15oz can low sodium vegetable broth
  • salt and pepper to taste


Char the red pepper either over a gas stove or under the broiler. Place blacked peppers in a air-tight container and set aside and allow to steam. Place a small amount of oil in a large sauce pan and heat over medium high. Add the onion and garlic and saute until soft. Add the potatoes, minced chipotle peppers, and vegetable broth. Bring to a boil and then simmer until potatoes are soft. Meanwhile, remove the black skins and de-seed the red peppers. Dice and add to the simmering sauce pan. Simmer another 5 minutes. Using a stick blender or transfer soup into a blender, puree and serve.

Recipe by me.


  1. Oh, this sounds so good! I love my stick blender...I can't wait to try this :)

  2. This comment has been removed by a blog administrator.


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