Roasted Red Pepper Potato Soup

Recipe updated Aug 31, 2010

The inspiration for this recipe comes from my mother’s friend Claire, who grows beautiful red bell peppers in her garden. She brought over some soup for us to try and a recipe. Over the years we’ve adjusted the recipe to include more peppers and fewer potatoes, to intensify the roasted red pepper flavor. By the way, this soup is open to flexibility on the ingredients and amounts. Claire originally made her soup with non-fat milk instead of the cream, and it was still wonderful.

Roasted Red Pepper Potato Soup Recipe

  • Yield: Serves 4-6.


  • 4 large red bell peppers
  • 1 medium yellow onion, peeled and diced (about 1 cup)
  • 1 large russet potato, peeled and diced (about 1 1/2 cup)
  • 3 cloves garlic
  • 1 quart chicken stock (or vegetable stock for vegetarian option)
  • 1/4 cup cream or milk
  • 3 Tbsp butter
  • Cayenne, salt and pepper to taste


1 Roast the red bell peppers by placing them over or under an open flame until they blacken on all sides. (You can use a grill, cooktop gas burner, or oven broiler.) Place the blackened peppers in a bag, close the bag and let the peppers steam for 10-15 minutes, or until the skins feel like they can easily be slipped off. Remove the peppers from the bag, peel off the blackened skins, remove the seeds. Chop the peppers roughly.

2 Heat the butter in a large soup pot over medium-high heat. Add the chopped onion and saute for 2-3 minutes, stirring occasionally. Add the potatoes and cook another 1-2 minutes, then add the garlic and roasted peppers. Stir well and cook for 2 minutes.

3 Add the stock, stir well and bring to a simmer. Cook over medium heat until potatoes are soft.

4 Purée the soup in a blender or food processor until very smooth. Fill the blender about halfway with the soup. Start the blender on low and keep your hand on the top, in case the lid wants to pop off from the rising steam. Once everything is well chopped, turn the blender to its highest setting and blend until smooth, about 1 minute. You might need to do this in batches.

5 Return to a clean pot set over low heat. Add the cream, stir well and taste. Add some cayenne, salt and pepper to taste.

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  1. abbey

    I’ve got a recipe for a soup similar to this, but the trick I’ve used to make it “creamy” without actual cream or milk (for those who have dairy issues, like me) is to add a can of white beans (I usually use Great Northern) near the end of the cooking. When you whiz it up in the blender, the beans add a creaminess and smoothness to the texture that is fantastic, and is great for you (less fat, more protein)!

  2. stanley

    Quite tasty. The bell peppers in the garden were looking unhealthy, so I substituted with a mix of Anaheims and Jalapeños and it worked quite well (at least, from my perspective).

  3. Barb Sanders

    Great recipe…so easy and the soup tasted wonderful. also a bonus to be eating something very healthy.
    I have sent it to many friends….thanks!!

  4. Lisa O

    A good and simple basic recipe that can be altered to suit personal taste. It’s very good alone but also makes a good base for added ingredients. When I was really hungry I added leftover rice and mixed vegetables to make it chunky and filling.

  5. Jennifer

    I made this tonight and it was marvelous…despite a little mishap with the blender. I love spicy food, so I loved the option to add a little more *kick* with more cayenne pepper!

  6. Brittany

    I made this soup last night. I used 3 large red bell peppers, 2 potatoes, low fat milk, vegetable stock, and margarine instead of butter. It is delicious and looks just like the picture!

  7. Sarah

    Can this recipee be made with Lactose-free milk and still turn out well? Thanks!

    No idea. If you try it, please let us know how it turns out. ~Elise

  8. thayalini

    Place the blackened pepper in a bag, close the bag and let the pepper steam for 10-15 minutes

    Can I use ziplog bag?

    Yes you can, a large, ziplock bag will work fine. ~Elise

  9. thayalini

    Very nice soup. Everybody liked in my family.

  10. Joanne

    I tried this recipe twice, one with regular potatos, the next with sweet potatos. The sweet potatos were a nice touch. I think they may be a good substitution for those who do not like the starchiness of regular potatos.

  11. lisa

    This is so good. I want to eat the entire thing by myself. If you put chili pepper in it, and ground pepper, it is amazing. You can’t even taste the starch!

  12. Flo

    LOVE THIS SOUP. I am a beginner at cooking and I tried this recipe on my guests. EASY to make and a GUARANTEED winner. GREAT FLAVOR too!!!

  13. Sunny

    I’ve made this recipe several times this summer with fresh Italian sweet peppers from the farmer’s market, and it has been spectacular. Sometimes, I grated a little fresh parmesan on each bowl. I’m disappointed that pepper season is over here–I could eat it every week. Thanks for a great recipe!

  14. Susie - Diet Tech

    My daughter-in-law Noelle, and I, recently made this soup and it was very yummy. We modified it – like many people do when they cook.
    Our big modification was we did not puree.
    It was tasty indeed but had a more hearty texture. It looked very similar to picture and every bit was consumed. Tasty and extraordinaire!

  15. Lady Amalthea

    I had already-diced peppers, so I roasted them on a pan. Not quite as delicious as if I’d roasted them whole, but, since we pureed the whole thing, it came out very well!

    Here’s my version:

  16. Cindy

    My husband and I are lactose-intolerant. Do you think the cream is critical? If so, any recommended lactose-free substitutes?

    You can make it without the milk, cream, or butter. Sauté the onions in olive oil instead. The resulting soup without the milk or cream won’t be as creamy, but it should still be good. ~Elise

  17. Tom C

    Made this soup tonight–it was delicious. I was feeling lazy so I tried a shortcut: roasted the peppers in a 425 oven for 30 min, then put them in the soup pot while the broth was cooking. I did not remove the pepper skins, which were not blackened. The immersion blender took care of the skins just fine. Used only 1 1/2 cups low sodium broth (to help make a thicker soup), 1/4 tsp Lite Salt, and 1 full tsp of Trader Joe’s Chili Pepper sauce. Yum, yum, yum! The sweetness from the bell peppers nicely balances the heat from the chili peppers.

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