PUREED RED PEPPER AND POTATO SOUP

Pureed Red Pepper and Potato Soup image

This is a beautiful soup with a deep, rich flavor to match the color. Make sure to strain it after you puree it, a quick step that absolves you of the longer step of peeling the peppers.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 6 to 8

Number Of Ingredients 14

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Ingredients

2 tablespoons extra virgin olive oil, plus a drizzle for serving
1 medium onion, chopped
1 large carrot, peeled and chopped
Salt, preferably kosher salt
4 plump garlic cloves, green shoots removed, minced
1 tablespoon tomato paste
2 pounds (4 large) red bell peppers, seeded, membranes removed, cut in large dice
2 teaspoons sweet paprika
1 pound russet potatoes (about 2 medium), peeled and diced
2 quarts chicken or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, tied together in a bundle
Freshly ground pepper
Garlic croutons (toast thin slices of baguette and rub with a cut clove of garlic)
Slivered basil leaves or chopped fresh thyme leaves

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.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 3 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1019 milligrams, Sugar 10 grams

*** Explore more Pureed Red Pepper And Potato Soup Recipes »

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turn Korea

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This soup was a bit too spicy for me.

Sabin Sunar

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I'm not sure about this soup. I'm not a big fan of red peppers.

Gowthamraj Sankar

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This soup looks amazing! I can't wait to try it.

Tonoy Sarkar

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I'm definitely going to give this soup a try. I love the combination of red peppers and potatoes.

gamer six

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This soup sounds like the perfect comfort food for a cold winter day.

hamzeh majd

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I can't wait to try this soup! It looks so delicious and easy to make.

Goiaba BRclub

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This soup is a must-try for any red pepper lover. It's flavorful, creamy, and oh-so-comforting.

Desy Marlina

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This soup is a great way to sneak in some extra vegetables for your kids. They'll love the creamy texture and the pop of color from the red peppers.

Pabitra Gaire

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I'm always looking for new soup recipes, and this one definitely fits the bill. It's delicious and easy to make.

shixa fam

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This soup is a great way to use up leftover red peppers.

Maya Eller

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I love this soup! It's so easy to make and it's always a crowd-pleaser.

Adama Jabbie

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This soup is so flavorful and delicious. I will definitely be making it again.

pep and dew nnn

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I made this soup for a party, and it was a big hit. Everyone loved it!

Osakwe Michael

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This soup is perfect for a cold winter day. It's hearty and filling, and the red peppers give it a nice pop of color.

Praven Chand

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I'm not a huge fan of red peppers, but I actually really enjoyed this soup. The potatoes and creaminess of the soup balanced out the flavor of the peppers.

Tsakani Freddy Maluleke

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This soup was so easy to make, and it was so delicious. I love the combination of red peppers and potatoes.

Austin misaique

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I added a little bit of cayenne pepper to the soup for a bit of a kick, and it was delicious. I also used vegetable broth instead of chicken broth, and it turned out great.