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.
Making The Best Roasted Red Pepper Soup
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 Claire originally made her soup with non-fat milk instead of cream, and it was still wonderful.
Make it Dairy-Free
There are two types of dairy in this recipe: heavy cream and butter. You can make it without either by following these tips.
- Use olive oil instead of butter to sauté the onions.
- Replace the heavy cream with full fat coconut milk or cashew cream.
- Omit the heavy cream altogether. The soup will be thinner, but will still be delicious.
How to Make Roasted Red Peppers
Step 1 explains how to roast red peppers, but here are some additional tips for roasting red peppers. If you can't scrape every bit of skin off the roasted peppers, it's okay. Do your best, and you'll pulverize whatever is left behind when you blend the soup.
- Oven: Roast them under the broiler to make quick work of it. Keep a close eye on the peppers and turn them as soon as they start to blacken on one side.
- Toaster oven: use the broiler to roast the red peppers. It can take longer than a full-size oven, though.
- Gas range: You can crank up the heat to high on a burner and set the pepper directly on it, turning the pepper with tongs as it blackens. This is a popular method in restaurants, but beware: it can be messy, and it produces some smoke.
- Shortcut! Use jarred roasted red peppers. One (12-ounce) jar typically holds 2 roasted peppers, so you'd need 2 jars for this recipe.
Tips for Storing and Reheating Leftovers
Refrigerate leftover soup in an airtight container for 3 to 4 days. Reheat it on the stovetop over medium heat, stirring frequently.
We do not recommend freezing this soup because of the cream and potatoes. The consistency of the soup won't be the same once it's thawed.
More Soup Recipes to Make!
- Butternut Squash Soup
- Chipotle Pumpkin Soup
- Roasted Tomato Soup With Chipotle
- Tomato and Bread Soup
- Easy Carrot Soup
Roasted Red Pepper Potato Soup
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 or vegetable stock
1/4 cup cream or milk
3 tablespoons butter
Cayenne, salt and pepper to taste
Roast the 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.
Sauté the onions:
Heat the butter in a large soup pot over medium-high heat. Add the chopped onion and sauté for 2 to 3 minutes, stirring occasionally.
Add the potatoes and garlic:
Add the potatoes and cook another 1 to 2 minutes, then add the garlic and the chopped roasted peppers. Stir well and cook for 2 minutes.
Add the stock and simmer:
Add the stock, stir well and bring to a simmer. Cook over medium heat until potatoes are soft, about 12 to 15 minutes.
Purée the 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.
Add the cream, season to taste, and serve:
Return to a clean pot set over low heat. Add the cream, stir well and taste. Add some cayenne, salt and pepper to taste.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 62g||22%|
|Dietary Fiber 6g||22%|
|Total Sugars 9g|
|Vitamin C 70mg||349%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|