Roasted Red Pepper Potato Soup


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 Claire originally made her soup with non-fat milk instead of the cream, and it was still wonderful.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

Roasted Red Pepper Potato Soup Recipe

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4


  • 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 bell peppers until blackened all over: 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 bowl, cover the bowl with a plate, and let the peppers steam for 5 minutes, or until the skins feel like they can easily be slipped off. Remove the peppers from the bowl, peel off the blackened skins, remove the seeds. Chop the peppers roughly.

2 Sauté onions in butter: Heat the butter in a large soup pot over medium-high heat. Add the chopped onion and sauté for 2-3 minutes, stirring occasionally.

3 Add potatoes, garlic: Add the potatoes and cook another 1-2 minutes, then add the garlic and the chopped roasted peppers. Stir well and cook for 2 minutes.

4 Add stock, simmer:  Add the stock, stir well and bring to a simmer. Cook over medium heat until potatoes are soft, about 12 to 15 minutes.

5 Purée soup: 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.

6 Add cream, seasonings: 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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Showing 4 of 19 Comments

  • Janet Edwards

    I had a bunch of cut up red peppers strips left over from a party , so skipped the roasting step altogether and just added them with the onions.
    After blending, the skins were not noticeable and the soup was fine.

  • Pam

    This soup is fantastic. I used 4 orange peppers and added cumin, coriander and a dash of ground cloves as well as the cayenne.

  • Veronica

    Full fat coconut milk is the substitute I use for cream when being dairy free. I like it with the red peppers a lot.

  • 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.

  • 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

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