| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 large potatoes, peeled and cut into small pieces
- 2 stalks celery, chopped
- 2 shallots or 1/2 red onion, chopped
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 1 12-ounce jar roasted red peppers, drained and rinsed
- 4 to 5 sun-dried tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 2/3 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/3 cup shredded pepper jack cheese
- 4 sourdough dinner rolls
Instructions
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
- Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.
Nutrition Facts
| Calories | 570 |
| Total Fat | 20 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 62 milligrams |
| Sodium | 1,205 milligrams |
| Carbohydrates | 77 grams |
| Dietary Fiber | 7 grams |
| Protein | 21 grams |
| Calories | 570 |
| Total Fat | 20 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 62 milligrams |
| Sodium | 1,205 milligrams |
| Carbohydrates | 77 grams |
| Dietary Fiber | 7 grams |
| Protein | 21 grams |
Reviews
Amazing soup!!!
It was very fun to make. I used fresh red peppers and roasted them myself but other than that it tasted amazing and I normally don’t eat bell peppers! My family loved it!
The problem with this recipe is peppers that come from the jar. No wonder it states to rinse it. They are sour. As you start cooking it, the sour taste becomes more obvious. I think its best to do half roasted in the oven (yourself) and half from the jar to balance the flavor. Not sure why add sour cream to already sour soup. Its better to add cream.
Awesome soup! Thick and flavorful. Because of dietary limitations (SIBO and FODMAT diet) I had to make a few alterations. I substituted the green part of 2 scallions for the onion and left out the celery. I used homemade chicken stock and Lactaid sour cream. The next time, which will be soon, I might try adding some Jasmati rice or crumbled Italian sausage.
Fabulous soup!!. I used sweet potato instead of white and because I didn’t have any sun-dried tomatoes, I used about a TBSP of tomato paste. This soup is SO flavorful and quick. I will absolutely make again! Thank you!!
I didn’t have jarred roasted red peppers so I charred them myself on the stove burners. Really delicious.
Very hearty soup and very very easy to make. I used sweet potato which I baked first and left out the heavy cream. Yum, yum, yum!
Absolutely delicious!!! Will definitely make again.
An instant classic at our house! I like to add dried garlic to the mix. Absolutely delicious.
Wonderful! Surprisingly thick and rich.