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I just made this! So good. I followed recipe, other than I used red onion, and unsweetened almond/coconut milk. I used some pepper flakes also, because I don’t have cayenne.I just got my first ever immersion blender, so that’s what I used. So much funI will now search for other things I can make. I love all your recipes.
Easy to follow and delicious!
Sooo good! Everybody loved it. Thank you.
Would coconut milk work?
Hi Susan, I haven’t tried it with coconut milk but my guess is that it would work fine.
I just made it with left over red pepper pieces. Easy and wonderful! Added some two celery stalks to the onions for added depth. Also used an immersion blender to puree (easier clean up.)Five stars
Everybody loved it. Seasoned with pimentón (Spanish smoked paprika)
Delicious. This is the second time I have made it this week. Thanks added it to my favourites.
I love making this delicious soup and I thank you Elise for all your great recipes.
Hi Terri, I’m so glad you like it!
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.
I have made a soup similar to this one, for extra protein just add 1 can of white beans (rinsed and drained)
Made this with four medium potatoes, two bell peppers, & one very fiery habanero; served it iced with chive garnish … a delicious spin on the original formula.
Great soup. I used small amount of coconut oil and water to fry and coconut cream to completely veganise it and added a sweet potato to make it a healthier option with extra nutrition. Will be making again.
Another winner from Simplyrecipes! This soup was a huge hit at my Christmas dinner.
Very nice recipe, I added more broth than suggested, thus would recommend more potatoe to thicken up. Was still, very much a ‘hit’. I added feta cheese and green onion to the bowl to add a nice crunch and a salty texture to the soup. We’ll be doing it again !
I’m so glad you liked the soup Tim! Great idea to add some feta and green onion.
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.
This soup is fantastic. I used 4 orange peppers and added cumin, coriander and a dash of ground cloves as well as the cayenne.
Full fat coconut milk is the substitute I use for cream when being dairy free. I like it with the red peppers a lot.
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.
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
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: http://noshesthoughtsreves.blogspot.com/2011/02/pepper-potato-soup.html