Best 5 Red Pepper Potato Soup Recipes

ROASTED RED PEPPER AND POTATO SOUP

Steps:

• Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
• Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

PUREED RED PEPPER AND POTATO SOUP

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot and add the onion and carrot. Cook, stirring often, until the onion begins to soften, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and the tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and add the peppers, paprika, and another 1/2 teaspoon salt. Cook, stirring often, until the peppers begin to soften, about 5 minutes.
• Add the potatoes, stock, and bouquet garni and bring to a simmer. Add salt to taste, 1 to 2 teaspoons, cover and simmer over low heat for 1 hour. Remove the bouquet garni.
• Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. Strain the soup through a medium strainer, pushing it through the strainer with a spatula or the bowl of a ladle, and return to the heat. Heat through, add salt and pepper to taste, and serve. Garnish with garlic croutons and slivered fresh basil or chopped thyme, and drizzle a few drops of olive oil over each serving if desired.

BUTTERNUT SQUASH, SWEET POTATO AND RED PEPPER SOUP

Steps:

• Peel the squash, sweet potato, carrots, and onion.
• Dice the above ingredients and the red pepper and parsley.
• Heat the olive oil in a large saucepan and soften all the above ingredients for a few minutes.
• Make up a pint of stock with the stock cube and pour this over the softened vegetables.
• Add the salt and pepper to taste, add more water if required.
• Put a lid on the pan and simmer until the carrots, sweet potato and squash are all completely cooked.
• Take the pan off the heat and leave to cool a bit, then liquidise the whole lot until smooth.
• Serve with nice fresh crusty bread.

RED PEPPER POTATO SOUP

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Place the red bell pepper on the prepared baking sheet and roast in the preheated oven until the skin blisters, 15 to 20 minutes. Handling carefully, cut small slits with a knife into each of the 4 sides of the hot pepper. Immediately plunge the pepper a small bowl full of ice water for 2 minutes. Slice the pepper in half. Remove and discard the skin. Chop the flesh into small pieces. Set aside.
• While the pepper roasts, melt the butter in a large pot over medium heat. Cook the onion, celery, and garlic in the melted butter until tender, about 5 minutes. Pour 3 cups of the chicken stock into the pot; season with salt and pepper. Add 3 more cups of the chicken stock, the carrots, nutmeg, and cinnamon. Stir the potatoes into the soup along with the remaining 2 cups of stock; bring to a boil for 10 minutes. Add the roasted pepper, sage, and ginger. Continue boiling until the potatoes and carrots are tender, another 10 to 15 minutes. Serve hot.

CURRIED SWEET POTATO AND ROASTED RED PEPPER SOUP

Steps:

• Saute chopped onion in olive oil together with garlic and ginger for about 2 minutes.
• Chop 2 sweet potatoes into medium sized chunks.
• Cook sweet potatoes with onion, garlic and ginger for about 5 minutes.
• Add water, roasted red pepper, chicken soup mix and spices.
• Cook for 30 minutes or until sweet potatoes are soft.
• Take pot off the heat.
• Puree wither using a food processor once soup is cooled or in the pot directly with an immersion (stick) blender.
• Adjust with spices and water as needed.
• Top with croûtons and/or a little rum and enjoy!