Roasted Pepper Potato Soup


Roasted Pepper Potato Soup

Roasted Pepper Potato Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


I really enjoy potato soup, and this rich creamy version is different than most I’ve tried.  I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family’s taste buds.

          Hollie Powell                                                                     St. Louis, Missouri


Roasted Pepper Potato Soup Recipe

Roasted Pepper Potato Soup

2 medium onions, chopped

2 Tbsp. canola oil

1 jar (7 oz.) roasted sweet red peppers, undrained and chopped

1 can (4 oz.) chopped green chilies, drained

2 tsp. ground cumin

1 tsp. salt

1 tsp. ground coriander

3 cups diced peeled potatoes

3 cups vegetables broth

2 Tbsp. minced fresh cilantro

1 Tbsp. lemon juice

½ cup reduced-fat cream cheese, cubed


In a large saucepan, sauté 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.

Reduce heat; cover and simmer for 10-15 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.                6 servings


(Recipe for Roasted Pepper Potato Soup was on, 2014)


Upside-Down Crab Quiche

Upside-Down Crab Quiche

Upside-Down Crab Quiche


Puffed to perfection, these cute cupfuls of quiche wear jaunty crust like pastry toppers (Diabetic Friendly!).


Upside-Down Crab Quiche Recipe

Upside-Down Crab Quiche

Nonstick cooking spray

2 cups refrigerated or frozen egg product, thawed, or 8 eggs

½ cup light sour cream

½ cup fat-free milk

¼ tsp. black pepper

1 (6oz.) can lump crabmeat, drained, flaked, and cartilage removed

1/3 cup bottled roasted red sweet peppers, drained and chopped

2 Tbsp. snipped fresh Italian (flat-leaf) parsley

1 recipe pastry cutouts (below)

Preheat oven to 325 F.  Coat six (6) 6 oz. custard cups or ramekins with cooking spray.  Set aside.  In a large bowl whisk together eggs, sour cream, milk and black pepper.  Stir in crabmeat, roasted peppers and parsley.

Divide egg mixture among prepared custard cups.  Place cups on a baking sheet.  Bake for 30 to 35 minutes or until a knife inserted in center comes out clean.  Remove from oven.

Meanwhile, prepare pastry cutouts.  Place cutouts on a baking sheet.  When quiches are done baking, increase oven temperature to 450 F.  Bake pastry cutouts for 8 to 10 minutes or until tops are lightly browned.  Place each baked cutouts on top of a quiche.  Let stand for 10 minutes before serving.

Pastry Cutouts:  In a medium bowl stir together ¼ cup all-purpose flour, 2 tablespoons whole wheat pastry flour, and a dash of salt.  Using a pastry blender, cut in 1 ½ tablespoons chilled vegetable oil spread until pieces are pea-size.  Sprinkle 1 tablespoon cold water over part of the flour mixture; toss gently with fork.  Push moistened dough to the side of the bowl.  Repeat moistening flour mixture, using 1 teaspoon cold water at a time, until all the flour mixture is moistened (about 3 to 4 teaspoons cold water total).  Form dough into a disk.  On a lightly floured surface roll dough from center to edges to 1/8 inch thick.  Using 3 to 4 inch cookie cutters, cut out dough into six shapes.  Brush cutouts with a mixture of 1 tablespoon refrigerated or frozen egg product, thawed, and 1 tablespoon water.


(Recipe for Upside-Down Crab Quiche came from Holiday Diabetic Recipes, October 29, 2013)