Roasted Red Pepper Potato Soup

Soup and StewGluten-FreeVegetarianBell Pepper

Roasted red bell pepper soup with potato, garlic, onion, and red bell peppers.

Photography Credit: Elise Bauer

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 Claire originally made her soup with non-fat milk instead of the cream, and it was still wonderful.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

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

Ingredients

  • 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

Method

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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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30 Comments / Reviews

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Did you make it? Rate it!

  • Mocha

    Everybody loved it. Seasoned with pimentón (Spanish smoked paprika)

    xxxxxyyyyy

  • Carlie

    Delicious. This is the second time I have made it this week. Thanks added it to my favourites.

    xxxxxyyyyy

  • Terri Kosinski

    I love making this delicious soup and I thank you Elise for all your great recipes.

    xxxxxyyyyy

  • JF

    The lactose intolerant couple could use Lactaid tablets or use Lactaid milk. Works well for my very intolerant 33 year old son. Of course they could also use soy milk or almond milk but it wouldn’t give quite the same taste or mouth feel.

  • pat

    I have made a soup similar to this one, for extra protein just add 1 can of white beans (rinsed and drained)

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