Cook Time:

Serves: 4


  • 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 425º 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.


  • Roasted Yellow Pepper Soup from the Public Health Cookbook -- original source of recipe, government resource in the public domain
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