Roasted Red Pepper And Potato Soup: Easy, Flavorful, Hearty

Roasted red peppers have long been celebrated for their rich flavor and versatility in cooking. They add a smoky sweetness that elevates any dish, and when combined with the earthy goodness of potatoes, they create a soup that is both satisfying and delicious. Whether you’re looking for a quick weeknight meal or something to impress your guests, this Roasted Red Pepper and Potato Soup is sure to hit the spot.

Ingredients

To make this delightful soup, you’ll need the following ingredients:

• 4 large red bell peppers
• 3 medium potatoes, peeled and diced
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut milk for a vegan option)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• Fresh parsley for garnish

Instructions

Follow these step-by-step instructions to make the perfect Roasted Red Pepper and Potato Soup:

Step 1: Roast the Red Peppers

1. Preheat your oven to 450°F (230°C).
2. Place the red bell peppers on a baking sheet and drizzle with olive oil.
3. Roast the peppers for 20-25 minutes, turning them halfway through, until the skins are charred and blistered.
4. Remove the peppers from the oven and place them in a bowl, covering it with plastic wrap. Let them steam for 10 minutes to loosen the skins.
5. Peel the skins off the peppers, remove the seeds, and chop the flesh into pieces.

Step 2: Prepare the Soup Base

1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
2. Add the chopped onion and garlic, and sauté until they are soft and fragrant, about 5 minutes.
3. Add the diced potatoes to the pot and cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.

Step 3: Blend the Soup

1. Add the roasted red peppers to the pot.
2. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches, being careful with the hot liquid.
3. Stir in the heavy cream (or coconut milk) and smoked paprika. Season with salt and pepper to taste.
4. Let the soup simmer for another 5 minutes to allow the flavors to meld together.

Step 4: Serve and Enjoy

1. Ladle the soup into bowls and garnish with fresh parsley.
2. Serve hot with a side of crusty bread for dipping.

Tips and Variations

Here are some tips and variations to make your Roasted Red Pepper and Potato Soup even better:

Tips

• Why are roasted red peppers so good? They add a depth of flavor that is both sweet and smoky, enhancing the overall taste of the soup.
• How to roast red pepper without oven? If you don’t have an oven, you can roast the peppers over a gas stove flame or use a broiler. Simply place the peppers directly on the burner or under the broiler, turning them with tongs until all sides are charred.

Variations

• Spicy Version: Add a pinch of red pepper flakes or a diced jalapeño to the soup for a spicy kick.
• Vegan Option: Substitute the heavy cream with coconut milk or cashew cream for a delicious vegan alternative.
• Different Veggies: Add other vegetables like carrots, celery, or spinach to increase the nutritional value and flavor diversity.

Nutritional Information

Here is the basic nutritional information per serving for our Roasted Red Pepper and Potato Soup:

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 700mg
• Total Carbohydrates: 26g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 4g

Our Roasted Red Pepper and Potato Soup is not only easy to make but also packed with flavors that will make you come back for seconds. The combination of roasted red peppers and creamy potatoes creates a comforting and delicious dish perfect for any occasion.