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Roasted Red Pepper Potato Soup
Roasted Red Pepper Potato Soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Creamy roasted red pepper soup with potatoes, finished with a splash of cream. Perfectly rich and smooth - a spoonful of comfort.
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 tablespoons butter
  • Cayenne, salt and pepper to taste
Instructions:
  • Char the red bell peppers over an open flame until blackened all over. Let them steam for 5 minutes under a plate until the skins loosen. Peel, deseed, and roughly chop the peppers.
  • In a large soup pot over medium-high heat, melt the butter until sizzling. Add the chopped onion and sauté for 2 to 3 minutes, stirring occasionally until fragrant and golden.
  • Add the potatoes to the pan followed by the garlic, chopped roasted peppers, and cook for 3 to 4 minutes, stirring occasionally until potatoes are tender and flavors are well combined.
  • Pour in the stock, stir until well combined, and let it simmer until the potatoes are tender, about 12 to 15 minutes on medium heat.
  • Prepare the velvety soup: Blend the soup in a blender or food processor until silky smooth. Fill the blender halfway with the soup, starting on low speed and holding the lid securely. Increase to high speed and blend for about 1 minute until smooth. You may need to blend in batches.
  • Return to a clean pot set over low heat. Stir in the cream and season with cayenne, salt, and pepper to taste. Serve.

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