Dinner Recipe Dinner Recipe Dinner Recipe Dinner Recipe Dinner Recipe

Roasted Pepper And Potato Soup

Tammy LeMesurier

For Dinner


Published on

10 minutes to prepare and

Serves 4-6


I threw this together one night when my daughter and I were feeling under the weather.
The aroma from it simmering on the stove woke her up from a much needed nap.

... she loved it :o)


1 tbsp olive oil
4 shallots, diced
2 medium carrots, diced small
1 tsp minced garlic
6 cups gluten Free chicken broth
4 cups baby new potatoes, diced
2 - 3 mini bell peppers, seeded, roasted, diced
2 dashes gluten Free Worcestershire sauce
salt and Pepper to taste.
Garnish with Shredded Cheddar and Mozzarella and fresh chives


In a 4 quart pot, heat olive oil, shallots and carrots until carrots are cooked.
Add potatoes, peppers, Worcestershire and chicken broth.
Bring to a boil, then reduced temperature to medium low.
Simmer until broth has reduced by one third and potatoes are cooked.

Using a hand emulsion blender, puree the soup thoroughly.

Pour into serving bowls and garnish with shredded cheese blend and chives.



Login to post a comment