Roasted Pepper and Potato Soup
Cozy Up with Creamy Roasted Red Pepper and Potato Soup
As the days get shorter and the weather cools down, nothing beats a warm, comforting bowl of soup. Today, we’re sharing a recipe for Roasted Red Pepper and Potato Soup that’s both incredibly flavorful and surprisingly easy to make. This isn’t your average potato soup; roasting the red peppers adds a depth of sweetness and smokiness that elevates the entire dish. It’s perfect for a weeknight dinner, a cozy lunch, or even a starter for a special occasion.
Why You’ll Love This Soup:
- Flavorful: The roasted red peppers create a rich, sweet, and slightly smoky base.
- Creamy Texture: The potatoes blend beautifully for a smooth and satisfying texture.
- Easy to Make: Minimal prep time and straightforward instructions make this recipe accessible to cooks of all levels.
- Versatile: Enjoy it as a light lunch, a hearty dinner, or a sophisticated appetizer.
How to Make Roasted Red Pepper and Potato Soup:
The secret to this soup’s incredible flavor lies in roasting the red peppers. This process caramelizes their natural sugars, resulting in a sweeter, more complex taste. We recommend roasting them until the skin is blackened and blistered – don’t worry, you’ll peel it off later! While the peppers roast, you can sauté the onion and garlic, then simmer the potatoes in vegetable broth until tender. Finally, blend everything together with the roasted peppers, and season to perfection.
Tips for the Best Soup:
- Roasting is Key: Don’t skip the roasting step! It truly makes a difference in the flavor.
- Immersion Blender: An immersion blender is ideal for creating a perfectly smooth texture, but a regular blender works too (just be careful when blending hot liquids!).
- Spice it Up: Feel free to experiment with different spices to customize the flavor. Smoked paprika, cumin, or a pinch of cayenne pepper would all be delicious additions.
- Garnish with Flair: A swirl of cream, a sprinkle of fresh herbs, or a drizzle of olive oil adds a beautiful finishing touch.
Serving Suggestions:
Serve this Roasted Red Pepper and Potato Soup with a crusty bread for dipping, a side salad, or a grilled cheese sandwich. It’s also delicious topped with a dollop of sour cream or Greek yogurt and a sprinkle of chopped chives.
Frequently Asked Questions:
- Can I use different types of potatoes? Yes, Yukon Gold or Russet potatoes work well in this recipe.
- Can I make this soup ahead of time? Absolutely! It tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this soup? Yes, but the texture may change slightly. Freeze in an airtight container for up to 2 months.
- Is this soup vegan? Yes, as long as you use vegetable broth.
- Can I add other vegetables? Absolutely! Carrots, celery, or leeks would all be delicious additions.
Enjoy this comforting and flavorful Roasted Red Pepper and Potato Soup – it’s sure to become a new favorite!
Roasted Red Pepper and Potato Soup
Ingredients
- 1 tablespoon olive oil
- 4 medium red bell peppers
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 1.5 pounds potatoes
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- to taste spices
Instructions
- Preheat oven to 400°F (200°C).
- Cut red bell peppers in half, remove seeds, and place skin-side up on a baking sheet. Roast for 30-40 minutes, or until skin is blackened and blistered.
- While peppers are roasting, heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
- Add potatoes and vegetable broth to the Dutch oven. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
- Once peppers are cool enough to handle, peel off the skin and remove the stems. Add the roasted peppers to the Dutch oven.
- Using an immersion blender, puree the soup until smooth. Season with salt, pepper, and any other desired spices.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
