Best 4 Roasted Pepper Potato Soup Recipes

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Are you looking for a hearty and flavorful soup that will warm you up on a cold day? Roasted pepper potato soup is a delicious and satisfying dish that is perfect for a quick and easy meal. This creamy and flavorful soup is made with roasted red peppers, potatoes, onions, and garlic, and is simmered in a vegetable broth until the vegetables are tender. The soup is then pureed until smooth and creamy, and can be served with a variety of toppings such as croutons, shredded cheese, or a dollop of sour cream.

Here are our top 4 tried and tested recipes!

ROASTED RED PEPPER AND POTATO SOUP



Roasted Red Pepper and Potato Soup image

Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.

Provided by VANCGIRL2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

3 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
1 large carrot, diced
1 celery stalk, diced
2 cloves garlic, pressed
2 tablespoons all-purpose flour
1 (48 fluid ounce) can chicken broth
3 medium red potatoes, diced
1 cup half-and-half cream
1 (6 ounce) jar roasted red peppers, drained and chopped
2 teaspoons fresh thyme
salt and pepper to taste

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.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g

ROASTED PEPPER POTATO SOUP



Roasted Pepper Potato Soup image

I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. --Hollie Powell of St. Louis, Missouri

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

2 medium onions, chopped
2 tablespoons canola oil
1 jar (7 ounces) roasted sweet red peppers, undrained and chopped
1 can (4 ounces) chopped green chiles, drained
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
3 cups diced peeled potatoes
3 cups vegetable broth
2 tablespoons minced fresh cilantro
1 tablespoon lemon juice
1/2 cup reduced-fat cream cheese, cubed

Steps:

  • In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chiles, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. , Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half the soup until smooth. Return all to pan and heat through.

Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 1154mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein.

CURRIED SWEET POTATO AND ROASTED RED PEPPER SOUP



Curried Sweet Potato and Roasted Red Pepper Soup image

This soup came out delicious! I served it to my husband and some guests and they declared it restaurant quality. It's especially good with some savory crunchy croûtons in it.

Provided by Linda E.

Categories     Vegetable

Time 50m

Yield 10 bowls, 10 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 cups sweet potatoes
1 cup onion
2 tablespoons garlic, minced
1/2 tablespoon ginger, chopped
1 roasted red pepper
2 tablespoons chicken soup powder
4 cups water
2 teaspoons cumin
1 teaspoon chili powder

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!

ROASTED PEPPER POTATO SOUP



ROASTED PEPPER POTATO SOUP image

Categories     Soup/Stew     Pepper     Potato     Roast     Vegetarian     Dinner     Lunch

Yield 8 people

Number Of Ingredients 12

4 red bell peppers, or similar, cut into strips with seeds and inner pulp removed
6 tbsp olive oil
2 onions, coarsely chopped
2 heads garlic, peeled
2 cloves garlic, minced
2 large potatoes, peeled and cubed
2 cups water
2 cups vegetable broth
salt and pepper
1 / 2 cup heavy cream
Ground chipotle, cayenne, or paprika
Optional: 1 jalepeño pepper, thinly sliced

Steps:

  • Pre-heat oven to 425 degrees Place pepper strips, 2 heads of peeled garlic cloves, and 1 chopped onion into an oven-safe dish, and toss with 4 tbsp olive oil. Roast for 45 minutes or until edges are beginning to blacken. While roasting, continue with preparation. You may want to wait about 10 minutes before starting this next step, so the potatoes are ready for the peppers as soon as they are done. Heat 2 tbsp olive oil in pot, and saute 1 onion and minced garlic. Stir in the potatoes and 2 cups water. Bring to boil, then reduce heat and simmer for 15 minutes. Remove roasted vegetables from oven, and drain oil. After draining oil, you may want to place them over a plate covered with paper towels to absorb more oil, but remove them quickly from the paper towels, so the onions and garlic do not stick. Add the roasted vegetables to the pot with the potatoes, and add 2 cups of vegetable broth, pepper, and salt. Bring to a boil, then reduce heat, COVER, and simmer for 10 minutes. Remove from heat, and mix in cream completely. Let soup cool for 10 minutes. Blend the soup with a conventional or immersion blender until smooth and creamy. If using a conventional blender, be careful not to overfill, as steam will build up, and the soup will expand. Hold a towel over the top of the blender, so any escaping steam and soup will not burn you. Taste before serving - it may need more salt than you are expecting. If more is required, stir in additional salt bit by bit until the flavor of the soup is warmly represented. Ladle soup into bowls, and garnish with ground chipotle, cayenne, or paprika. You may also enjoy garnishing with thinly sliced jalepeño pepper.

Tips:

  • For a smoky flavor, roast the peppers over an open flame or under a broiler.
  • Use a variety of potatoes, such as Yukon Gold, russet, or red potatoes, for a more complex flavor.
  • Add a pinch of cayenne pepper or paprika for a bit of spice.
  • Garnish the soup with chopped fresh parsley, cilantro, or chives.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

Roasted pepper potato soup is a delicious and versatile soup that can be enjoyed all year round. It is perfect for a quick and easy weeknight meal or for a special occasion. With its creamy texture, smoky flavor, and hearty ingredients, this soup is sure to please everyone at the table.

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