Roasted Pepper Potato Soup


2 medium onions, chopped
2 tablespoons canola oil
1 jar (7 ounces) roasted sweet red peppers, undrained and chopped
1 can (4 ounces) chopped green chilies, drained
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
3 cups diced peeled potatoes
3 cups vegetable broth
2 tablespoons minced fresh cilantro
1 tablespoon lemon juice
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 to 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.

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Prize winning recipe.
Total Time
Prep: 30 min. Cook: 15 min.
Makes 6 servings
Nutrition Facts
1 cup: 204 calories, 9g fat (3g saturated fat), 11mg c

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