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Roasted Red Pepper Soup


  • 8 oz. chopped salami
  • 4 oz. peeled diced russet potatoes
  • 4 oz. chopped onions
  • 4 oz. peeled chopped carrots
  • 2 cup chicken broth
  • 1-1/2 cups roasted seeded chopped red peppers
  • 1 tsp. chopped fresh garlic
  • 1 cup heavy cream
  • 2 Tbsp. chopped fresh parsley


  • 1. Sauté salami in medium saucepot on medium heat until crisp; remove from pan; set aside. Reserve drippings in pan.
  • 2. Cook potatoes, onion and carrots in drippings on medium heat 5 minutes, stirring frequently.
  • 3. Stir in broth, red peppers and garlic. Bring to a boil; reduce heat. Simmer, covered, on low heat 20 minutes or until vegetable are tender.
  • 4. Puree soup in batches. Stir in salami. Refrigerate 4 hours or until well chilled. Stir in cream.
  • 5. Divide soup evenly between 4 bowls. Sprinkle with parsley and serve.
  • Nutritional information per serving: Calories 541; Total Fat 47g; Saturated Fat 25g;
  • Trans Fat 1; Cholesterol 194mg; Sodium 1401mg; Total Carbohydrate 11g; Dietary Fiber 3g; Total Sugars 3g; Protein 13g