This Red Pepper Soup recipe has a deep flavor and silky texture made from roasted red peppers. Potatoes give him strength and body. Puree the cream, add a splash of cream or milk and take a spoon!
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The inspiration for this recipe came from my mom’s friend Claire, who grows beautiful red peppers in her garden. She brought us a soup to try and a recipe.
Preparing the Best Roasted Pepper Soup
Over the years we have adjusted the recipe to use more peppers and less potatoes to intensify the flavor of the roasted red peppers.
By the way, this soup is open to flexibility in ingredients and quantities. Claire originally made her soup with skim milk instead of cream, and it was still wonderful.
Make it dairy free
There are two types of dairy in this recipe: whipped cream and butter. You can also do it without by following these tips.
- Use olive oil instead of butter to sauté the onions.
- Replace the cream with full-fat coconut milk or cashew cream.
- Leave out the cream altogether. The soup will be thinner, but still tasty.
How to make roasted red peppers
Step 1 explains how to roast peppers, but here are some additional tips for roasting peppers. If you can’t scrape every bit of skin off the roasted peppers, that’s fine. Do your best and you’ll pulverize whatever’s left over when you puree the soup.
- Oven: Roast them under the grill for a quick finish. Keep a close eye on the peppers and flip them as soon as they start to turn black on one side.
- Toaster: Use the broiler to roast the peppers. However, it may take longer than a full-size oven.
- gas range: You can turn up the heat on a stovetop and place the pepper directly on it, turning the pepper with tongs while it blackens. This is a popular method in restaurants, but beware: it can get messy and produces some smoke.
- Shortcut! Use roasted bell peppers from the jar. A jar (12 ounces) usually contains 2 roasted peppers, so you’ll need 2 jars for this recipe.
Tips for storing and reheating leftovers
Store leftover soup in an airtight container in the refrigerator for 3 to 4 days. Heat it on the stovetop over medium-high heat, stirring frequently.
We do not recommend freezing this soup because of the cream and potatoes. The consistency of the soup will not be the same after defrosting.
More soup recipes to make!
- Butternut Squash Soup
- Chipotle Squash Soup
- Roasted Tomato Soup with Chipotle
- Tomato and bread soup
- Simple carrot soup
From the editors of Simply Recipes
Roasted Pepper Potato Soup
ingredients
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4 big red bell pepper
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1 Middle yellow onionpeeled and diced (about 1 cup)
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1 big russet potatopeeled and diced (about 1 1/2 cups)
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3 cloves garlic
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1 quart chicken or vegetables share
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1/4 Cup cream or milk
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3 tablespoon butter
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cayenne, Salt and Pepper, taste
method
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Roast the peppers until black all over:
Roast the red peppers by placing them over or under an open flame until they turn black on all sides. (You can use a grill, gas burner, or oven grill.) Place the blackened peppers in a bowl, cover the bowl with a plate, and let the peppers steam for 5 minutes, or until the skin feels slightly slipped off. Take the peppers out of the bowl, peel off the black skin and remove the seeds. Roughly chop the peppers.
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Sweat onions:
Heat butter in a large stockpot over medium-high heat. Add the chopped onion and sauté for 2 to 3 minutes, stirring occasionally.
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Add potatoes and garlic:
Add the potatoes and cook an additional 1 to 2 minutes, then add the garlic and chopped roasted peppers. Stir well and cook for 2 minutes.
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Add the broth and let it simmer:
Add the broth, stir well and bring to a simmer. Cook over medium-high heat until potatoes are tender, about 12 to 15 minutes.
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Puree soup:
Puree the soup in a blender or food processor until very smooth. Fill the blender about half full with the soup. Start the blender on low and hold your hand up in case the lid wants to pop off from the rising steam. Once well blended, turn blender to high and blend until smooth, about 1 minute. You may need to do this in batches.
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Add cream, taste and serve:
Return to a clean saucepan set over low heat. Add the cream, stir well and taste. Add some cayenne pepper, salt and pepper to taste.
| nutritional information (per serving) | |
|---|---|
| 398 | calories |
| 12g | Fat |
| 62g | carbohydrates |
| 13g | protein |
